JP2020000183A - Manufacturing method of confectionery bread - Google Patents

Abstract

To provide a manufacturing method of confectionery breads having good moist feeling even when time passes.SOLUTION: There is provided a manufacturing method of confectionery breads by emulsifying (A) a liquid oil which is liquid at 25°C of 10 to 100 pts.mass, and (B) moisture of 10 to 70 pts.mass based on 100 pts.mass of starch to an oil-in-water-type, and adding the same to a confectionery bread dough as an oil-in-water-type emulsified oil and fat composition.EFFECT: Confectionery breads having good moist feeling even when time passes can be provided. The resulting confectionery breads have good volume and further good mouth melting.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing confectionery bread having a moist feeling.

  The texture of bread is one of the very important factors. In particular, breads having a good texture such as a moist feeling may affect the consumer's willingness to purchase and eat.

Patent applications 1 and 2 exist, for example, as applications relating to a method for producing bread having a soft texture.
Patent Literatures 1 and 2 describe “Fat and oil composition for confectionery and bread and a method for producing the same”.

JP-A-2006-82890 JP-A-2006-106597

  An object of the present invention is to produce a confectionery bread that has a good moist feeling even after a long time, which has not existed in the past.

  Bread is widely eaten and liked by everyone, and not only its flavor, but also its texture is very important. Brioche, a typical example of sweet bread, is known to be a sweet bread having a high content of solid fat such as butter and eggs and eggs. In brioche, moist feeling is a very important factor, but since it contains a lot of solid fats and eggs, there may be problems such as hardening and flaking over time after baking. Was.

  Therefore, in the present invention, intensive research has been conducted on confectionery breads that have a good moist feeling even after a lapse of time after baking, unlike conventional confectionery breads. Under such circumstances, the liquid oil and water are emulsified into an oil-in-water type, and the oil-in-water type emulsified oil / fat composition containing a high content of the liquid oil is used for confectionery bread dough, which has a good moist feeling that was difficult in the past. The present inventors have found that confectionery bread can be manufactured and completed the present invention.

That is, the present invention
(1) With respect to 100 parts by mass of flour, (A) 10 to 100 parts by mass of a liquid oil at 25 ° C. and (B) 10 to 70 parts by mass of water are emulsified in an oil-in-water type, and an oil-in-water type emulsified oil / fat composition is obtained. A method for producing confectionery bread, characterized in that it is added to confectionery dough as a product.
(2) For 100 parts by mass of flour, (A) 30 to 100 parts by mass of liquid oil at 25 ° C. and (B) 10 to 70 parts by mass of water are emulsified in an oil-in-water type, whereby an oil-in-water type emulsified oil / fat composition is obtained. (1) the method according to (1), wherein
(3) The method according to (1) or (2), wherein the oil-in-water emulsified oil / fat composition further contains 0.3 to 2.0% by mass of an emulsifier having an HLB of 8 to 16.
(4) The method according to any one of (1) to (3), wherein the confectionery bread is brioche,
(5) For 100 parts by mass of flour, (A) 10 to 100 parts by mass of liquid oil at 25 ° C. and (B) 10 to 70 parts by mass of water are emulsified in an oil-in-water type, and an oil-in-water type emulsified oil / fat composition is obtained. A method for imparting a moist feeling to confectionery bread, which is added to confectionery bread dough as a product
(6) With respect to 100 parts by mass of flour, (A) 30 to 100 parts by mass of liquid oil which is liquid at 25 ° C. and (B) 10 to 70 parts by mass of water are emulsified in an oil-in-water type, and an oil-in-water type emulsified oil / fat composition is obtained. Method for adding moist feeling to brioche,
It is about.

  In Patent Documents 1 and 2, liquid oil and water liquid at 25 ° C. are emulsified in an oil-in-water type and added to a confectionery bread dough as an oil-in-water type emulsified oil / fat composition, so that the confectionery bread has a good moist feeling. There is no statement that it can be granted.

  According to the present invention, it is possible to provide confectionery bread having a good moist feeling even after a long time, which has not been achieved in the past.

(Oil-in-water emulsified fat composition)
The present invention is characterized in that liquid oil and water which are liquid at 25 ° C. are emulsified in an oil-in-water type and added to a confectionery bread dough as an oil-in-water emulsified oil / fat composition. In addition, it is desirable that the oil-in-water emulsified oil / fat composition further contains 0.3 to 2.0% by mass of an emulsifier having an HLB of 8 to 16. Hereinafter, the oil-in-water emulsified fat composition according to the present invention will be described in detail.

(Oil)
The liquid oil used in the oil-in-water emulsified oil / fat composition according to the present invention refers to an oil / fat that is liquid at 25 ° C. The liquid oil used in the present invention is specifically rapeseed oil, rice bran oil, soybean oil, cottonseed oil, corn oil, olive oil, safflower oil, safflower oil, sesame oil, sunflower oil, palm oil, coconut oil, shea butter and the like. Vegetable oils and fats, or their transesterification and partial hydrogenation, hydrogenated fractionation, can be exemplified processed oils and fats produced by methods such as fractionation, particularly, from the group consisting of soybean oil, palm oil, sunflower oil and rapeseed oil It is preferable to use one or more selected ones. By using a predetermined liquid oil, confectionery breads that have a good moist feeling even after a long time can be obtained, which has not been achieved in the past.

  The amount of the liquid oil to be blended into the confectionery dough as the oil-in-water emulsified oil / fat composition according to the present invention is 10 mass per 100 parts by mass of the flour as an amount including the liquid oil contained in the raw material other than the liquid oil. Parts by mass, 12 parts by mass or more, 15 parts by mass or more, 18 parts by mass or more, 20 parts by mass or more, 25 parts by mass or more, 30 parts by mass or more, or 35 parts by mass or more. Further, it can be 100 parts by mass or less, 95 parts by mass or less, 90 parts by mass or less, 70 parts by mass or less, or 65 parts by mass or less.

(moisture)
The water that can be used in the oil-in-water emulsified fat composition of the present invention is not particularly limited as long as it is suitable for drinking, and tap water, distilled water, mineral water, and the like can be used. The amount of water to be added to the confectionery bread dough as the oil-in-water emulsified oil / fat composition according to the present invention is, as the amount of water including the water contained in the raw materials other than the water, 10 parts by mass or more based on 100 parts by mass of the flour, It can be 12 parts by mass or more, 15 parts by mass or more, 18 parts by mass or more, or 20 parts by mass or more. Further, it can be 70 parts by mass or less, 65 parts by mass or less, 60 parts by mass or less, 50 parts by mass or less, or 65 parts by mass or less.

(emulsifier)
Examples of the emulsifier used in the oil-in-water emulsified oil / fat composition of the present invention include lecithin, natural emulsifiers such as enzyme-treated lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and polyglycerin-condensed ricinolein. And synthetic emulsifiers such as acid esters and polyoxyethylene sorbitan fatty acid esters. In the present invention, it is particularly preferable to blend one or more emulsifiers selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters and polyglycerin fatty acid esters having an HLB of 8 to 16, and an HLB of 10 to 14. More preferably, one or more emulsifiers selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, and polyglycerin fatty acid esters are blended.
Furthermore, the content of the emulsifier in the oil-in-water emulsified fat composition of the present invention is preferably 0.3 to 2.0% by mass, more preferably 0.5 to 1.5% by mass, and 0.8 to 1.2% by mass. % By weight is more preferred.

(Other raw materials)
Other raw materials that can be used in the oil-in-water emulsified fat composition of the present invention include gelling agents, stabilizers, sugars, sweeteners, salts, and the like.

  Examples of gelling agents and stabilizers include carrageenan, xanthan gum, locust bean gum, gellan gum, karaya gum, guar gum, tamarind seed gum, cassia gum, tragacanth gum, tara gum, HM pectin, LM pectin, furcellulan, gum arabic, glucomannan, and agar. , Methylcellulose, carboxymethylcellulose, water-soluble soybean polysaccharide, indigestible dextrin, alginic acid, alginate and the like.

  Examples of the saccharides include monosaccharides such as glucose, fructose, lactose and xylose, sucrose, maltose, trehalose, isomerized liquid sugar, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactose oligosaccharides, raffinose, lactulose, and palatinose. Oligosaccharides, xylitol, maltitol, erythritol, sorbitol, lactitol, mannitol, sugar alcohols such as reduced starch syrup and the like can be mentioned. One type selected from the above saccharides, or two or more types can be appropriately used in combination.

  Sweeteners include aspartame, sucralose, stevia, acesulfame potassium, and the like.

(Confectionery breads)
The confectionery bread according to the present invention comprises flours such as flour, yeast, salt and water as main raw materials, and edible oils and fats such as butter, sugars, eggs, and dairy products (milk components). Refers to a product produced by heating a kneaded dough by fermentation, molding, baking, steaming, frying or the like.
The flours used in the confectionery dough of the present invention include flours such as strong flour, soft flour and medium flour, rye flour, whole grain flour, grain flour such as rice flour and various kinds of flours in the same manner as in the production of ordinary confectionery breads. One type selected from starch and processed starches, or two or more types can be used in appropriate combination. In the present invention, it is particularly preferable to use strong powder.

  Specific examples of the confectionery bread according to the present invention include brioche, melon bread, anpan, cream bread, jam bread and the like, and in the present invention, brioche is particularly preferable. Brioche has a greater content of auxiliary ingredients such as solid fats and oils such as butter, eggs and sugar as compared with other sweet breads, so that the effects of the present invention can be more remarkably obtained. In addition, the brioche according to the present invention refers to one in which 30 parts by mass or more of lipid is mixed with 100 parts by mass of flour.

  In the present invention, the oil-in-water emulsified oil / fat composition is preferably blended in an amount of 15 to 180 parts by mass, more preferably 30 to 160 parts by mass, based on 100 parts by mass of the flour of the confectionery dough. , 40 to 150 parts by mass, and most preferably 50 to 120 parts by mass. By blending in a predetermined amount, it is possible to obtain confectionery breads that have a good moist feeling even after a long time, unlike the related art.

  Eggs to be mixed with the confectionery dough include yolk and / or whole eggs. For egg yolk, besides egg yolk (raw egg yolk) obtained by breaking and separating raw eggs, liquid egg yolk, sweetened liquid yolk, frozen yolk, sweetened frozen yolk, enzyme-treated yolk, dried yolk, sweetened dried yolk, etc. are all used. be able to. As the whole egg, in addition to the whole egg obtained by breaking the raw egg, any of a liquid egg, a sweetened liquid egg, a frozen egg, a sweetened frozen egg, an enzyme-treated egg, a dried egg, a sweetened dried egg, and the like can be used. Although the amount to be used is not particularly limited, it is preferable to mix 50 parts by mass or less of raw egg yolk with respect to 100 parts by mass of flour. Further, for example, in brioche, which is a typical example of sweet bread, it is preferable to mix 30 to 50 parts by mass of raw egg yolk with 100 parts by mass of flour.

Milk ingredients to be mixed with confectionery bread dough means milk ingredients such as milk, whole milk powder, skim milk powder, fresh cream, butter, milk proteins such as casein and whey, and dairy products containing them. Can be.
As a composite product containing fats and oils, saccharides, eggs and milk components, for example, commercially available sweetened egg yolk preparation products, "Prodash 800" manufactured by Fuji Oil Co., Ltd., and "Prodash 800" manufactured by Fuji Oil Co., Ltd. 400 "can be used.

  Even if the confectionery dough is not in the oil-in-water emulsified oil / fat composition, water can be incorporated into the dough within a range that does not impair the effects of the present invention. The total content of water in the confectionery bread dough can be appropriately determined according to the type of confectionery bread to be manufactured, etc., for example, in the case of brioche, for flour 100 parts by mass, it is preferable to mix 60 to 100 parts by mass, It is more preferable to mix 60 to 90 parts by mass, more preferably 62 to 80 parts by mass, and most preferably 65 to 75 parts by mass.

  In addition, fats and oils can be added to the dough in the confectionery bread dough as long as the effects of the present invention are not impaired, even if the dough is not in the oil-in-water emulsified fat / oil composition. As the fats and oils, there can be used plastic fats and oils exemplified by shortening, margarine, butter, compound margarine, fat spread, and various fat and oil compositions for kneading bread. Raw materials for these plastic oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, Examples include various animal and vegetable fats and oils such as whale oil and processed fats and oils such as hardened oils, fractionated oils, and transesterified oils, and edible fats and oils commonly used in the production of breads can be used as needed.

  For the confectionery bread dough, as the yeast (baker yeast), any of yeasts, such as fresh yeast and dry yeast, which are generally used in the production of general breads can be used. A yeast strain having a high glucose tolerance may be used.

  In addition to the above, ordinary breads such as yeast food, vital gluten, dough improving materials, creams, pigments, flavors, enzymes, dough improving agents, peptides, fruit juices and pulp, nuts, chocolates, cocoa, etc. Any of the raw materials used in the production can be used as long as the effects of the present invention are not impaired.

(Manufacture of sweet bread)
By uniformly kneading the oil-in-water emulsified oil / fat composition of the present invention into bread dough, it is possible to obtain confectionery bread having a good moist feeling even after a long time, which has not existed conventionally.
The method for producing confectionery bread may be in accordance with a conventional method, and generally, a dough is prepared by kneading a raw material mainly composed of flour, water, yeast, sugar, salt, oil and fat, etc., and molding into a desired shape. After that, it is manufactured by firing in an oven or the like or frying.
When preparing the dough, the order of adding the above ingredients may be a method of preparing the dough by a direct kneading method (straight method) in which all ingredients are blended together, or a method such as a sponge method or a hot water method. Alternatively, the seed dough may be prepared first from the raw materials of a part, and then the remaining dough may be added to prepare the dough.
Here, the timing of blending the oil-in-water emulsified fat / oil composition of the present invention is not particularly limited, and it can be blended together with other raw materials. In addition, after kneading raw materials other than fats and oils such as flour, water, yeast, sugars, and salt to form gluten, the oil-in-water emulsified fat and oil composition of the present invention is added at the timing of adding fats and oils such as margarine. You can also.
Hereinafter, the method for producing confectionery bread according to the present invention will be described in detail using Brioche as an example.

In the present invention, the preparation of the oil-in-water emulsified fat / oil composition is carried out in advance by separating the raw materials and the equipment other than the oil-in-water emulsified fat / oil composition from the equipment.
The oil-in-water emulsified oil / fat composition of the present invention is obtained, for example, by mixing and emulsifying all the raw materials to obtain a raw material liquid, which can be subjected to heat sterilization if necessary. The emulsification can be carried out by a homogenizer or the like. If necessary, the water phase and the oil phase may be pre-emulsified by a stirrer or the like before emulsification.

  Raw materials other than the oil-in-water emulsified oil / fat composition, such as flour, eggs, sugars, salt, milk components, yeast, and water, and the oil-in-water emulsified oil / fat composition are put into a mixer and kneaded. In addition, other than the above-mentioned raw materials, other raw materials can be appropriately used as long as the effects of the present invention are not hindered. The apparatus to be used is, for example, a vertical mixer “Mighty S60” (manufactured by Aikosha Seisakusho Co., Ltd.).

  In the present invention, when adding the oil-in-water emulsified oil / fat composition, the whole amount may be added once or may be added in two or more portions. In the present invention, in particular, it is more preferable to add the oil-in-water emulsified oil / fat composition in two or more portions, whereby a Brioche having a better moist feeling even after a long time, unlike the related art. Can be obtained.

  The dough obtained by kneading the oil-in-water emulsified fat composition and raw materials other than the oil-in-water emulsified fat composition is used as the main kneaded dough, and the main kneaded dough is subjected to primary fermentation, degassing, Next fermentation, split. Then, after re-rolling and heating, it is fired.

The confectionery bread such as brioche according to the present invention can obtain a remarkable effect of having a good moist feeling even after a lapse of time, for example, after baking, refrigeration or storage at room temperature.
In the present invention, "having a good moist feeling" refers to confectionery bread having a clearly moist texture, which is not seen in conventional confectionery bread.

  Hereinafter, examples of the present invention will be described. Hereinafter, “%” means “% by mass” unless otherwise specified, and “parts” means “parts by mass” unless otherwise specified.

Study 1. Preparation of oil-in-water emulsified oil / fat composition According to the method shown below, an oil-in-water emulsified oil / fat composition to be added to confectionery dough was prepared.
1. According to the formulation in Table 1, an emulsifier was dissolved in rapeseed oil that was liquid at 25 ° C. to obtain an oil phase.
2. According to the formulation in Table 1, raw materials other than those used in the oil phase were dissolved in water and heated to 60 to 70 ° C.
3. The oil phase was gradually added to the place where the water phase was being stirred by a homomixer, and emulsified into an oil-in-water type.
4. Processing was performed at 5000 kPa using a high-pressure homogenizer.
It was left at 5.5 ° C. for 24 hours to obtain an oil-in-water emulsified oil / fat composition. The detailed raw materials used for the compounding were as follows.
Rapeseed oil: manufactured by Fuji Oil Co., Ltd., trade name "salad oil for confectionery"
Emulsifier: polyglycerin fatty acid ester (HLB = 13), manufactured by Taiyo Chemical Co., Ltd., trade name "Sunsoft A-141E"
Sodium caseinate: Fonterra Limited, trade name "SodiumCaseinate180"

Table 1. Formulation of oil-in-water emulsified fat composition

Study 2. Preparation of Brioche Brioche, a typical example of sweet bread, was prepared according to the method described below.

(Example 1)
According to the composition in Table 2, using a vertical mixer "Mighty S60" (manufactured by Aikosha Seisakusho Co., Ltd.), strong flour, sugar, egg yolk, whole egg, salt, yeast, cream, water, oil-in-water emulsion previously prepared A part of the oil / fat composition (10% by mass based on the total amount of the oil-in-water emulsified oil / fat composition) was mixed for 3 minutes at low speed, 3 minutes at medium speed, and 3 minutes at high speed. While mixing at low speed for 2 minutes and at medium speed for 6 minutes, the remaining oil-in-water emulsified oil / fat composition (90% by mass) was continuously added little by little, and then mixed at high speed for 3 minutes at the highest speed. The mixture was mixed for 2 minutes to obtain a dough.
After the primary fermentation at a temperature of 28 ° C and a humidity of 75% for 45 minutes, vent the gas, after 45 minutes of the secondary fermentation, divide into 50g and round, take a bench time of about 20 minutes, re-roll the dough, and temperature 32 ° C After heating at 80% humidity for 60 minutes, baking was performed for 10 minutes at 220 ° C./190° C. at low temperature to obtain the brioche of Example 1.

(Example 2)
According to the composition of Table 2, using a vertical mixer "Mighty S60" (manufactured by Aikosha Seisakusho Co., Ltd.), the composition of strong flour, sugar, egg yolk, whole egg, salt, yeast, cream, oil-in-water emulsified fat prepared previously A part of the product (35% by mass in the total amount of the oil-in-water emulsified fat composition) was mixed for 3 minutes at low speed, 3 minutes at medium speed, and 3 minutes at high speed. While mixing at low speed for 2 minutes and medium speed for 7 minutes, the remaining oil-in-water type emulsified oil / fat composition (65% by mass) was continuously added little by little, and mixed for a total of 9 minutes. The mixture was mixed at a high speed for 3 minutes and at a maximum speed for 2 minutes to obtain a dough.
After the primary fermentation at a temperature of 28 ° C and a humidity of 75% for 45 minutes, vent the gas, after 45 minutes of the secondary fermentation, divide into 50g and round, take a bench time of about 20 minutes, re-roll the dough, and temperature 32 ° C After boiling at a humidity of 80% for 60 minutes, baking was performed at 220 ° C./190° C. for 10 minutes to obtain the brioche of Example 2.

(Example 3)
According to the composition of Table 2, using a vertical mixer "Mighty S60" (manufactured by Aikosha Seisakusho Co., Ltd.), the composition of strong flour, sugar, egg yolk, whole egg, salt, yeast, cream, oil-in-water emulsified fat prepared previously A part of the product (50% by mass based on the total amount of the oil-in-water emulsified oil / fat composition) was mixed for 3 minutes at low speed, 3 minutes at medium speed, and 3 minutes at high speed. While mixing at low speed for 2 minutes and medium speed for 10 minutes, the remaining oil-in-water type emulsified oil / fat composition (50% by mass) is continuously added little by little, and then mixed at high speed for 5 minutes and at the highest speed. The mixture was mixed for 3 minutes to obtain a dough.
After primary fermentation at a temperature of 28 ° C. and a humidity of 75% for 45 minutes, vent the gas, after 45 minutes of the secondary fermentation, divide into 50 g and round, take a bench time of about 20 minutes, re-roll the dough, temperature 32 ° C. After heating for 60 minutes at a humidity of 80%, baking was performed at 220 ° C./190° C. for 10 minutes to obtain the brioche of Example 3.

(Comparative Example 1)
According to the composition in Table 2, using a vertical mixer "Mighty S60" (manufactured by Aikosha Seisakusho Co., Ltd.), mix strong powder, sugar, egg yolk, whole egg, salt, yeast, cream and water at low speed for 3 minutes at medium speed. For 3 minutes and high speed for 3 minutes. While mixing at a low speed, margarine was added in two portions and mixed for a total of 5 minutes, and then mixed at a medium speed for 3 minutes and at a high speed for 2 minutes to obtain a final kneaded dough.
After the primary fermentation at a temperature of 28 ° C and a humidity of 75% for 45 minutes, vent the gas, after 45 minutes of the secondary fermentation, divide into 50g and round, take a bench time of about 20 minutes, re-roll the dough, and temperature 32 ° C After heating at 80% humidity for 60 minutes, baking was performed for 10 minutes at 220 ° C./190° C. at low temperature to obtain a brioche of Comparative Example 1.

(Comparative Example 2)
According to the composition in Table 2, using a vertical mixer "Mighty S60" (manufactured by Aikosha Seisakusho Co., Ltd.), mix strong powder, sugar, egg yolk, whole egg, salt, yeast, cream and water at low speed for 3 minutes at medium speed. For 3 minutes and high speed for 3 minutes. While mixing at low speed for 2 minutes and medium speed for 3 minutes, confectionery salad oil which is liquid at 25 ° C. was continuously added little by little, and this process was repeated five times. Thereafter, the mixture was mixed at a low speed for 10 minutes, at a medium speed for 15 minutes, at a high speed for 3 minutes, and at a maximum speed for 2 minutes to obtain a final kneaded dough.
After the primary fermentation at a temperature of 28 ° C and a humidity of 75% for 45 minutes, vent the gas, after 45 minutes of the secondary fermentation, divide into 50g and round, take a bench time of about 20 minutes, re-roll the dough, and temperature 32 ° C After heating at 80% humidity for 60 minutes, baking was carried out for 10 minutes at 220 ° C./low temperature at 190 ° C. to obtain a brioche of Comparative Example 2.

(Comparative Example 3)
According to the composition in Table 2, using a vertical mixer "Mighty S60" (manufactured by Aikosha Seisakusho Co., Ltd.), mix strong powder, sugar, egg yolk, whole egg, salt, yeast, cream and water at low speed for 3 minutes at medium speed. For 3 minutes and high speed for 2 minutes. While mixing at a low speed, margarine was added in three portions and mixed for a total of 5 minutes, and then mixed at a medium speed for 5 minutes and at a high speed for 2 minutes to obtain a final kneaded dough.
After the primary fermentation at a temperature of 28 ° C and a humidity of 75% for 45 minutes, vent the gas, after 45 minutes of the secondary fermentation, divide into 50g and round, take a bench time of about 20 minutes, re-roll the dough, and temperature 32 ° C After heating for 60 minutes at a humidity of 80% and firing at 220 ° C./190° C. for 10 minutes, a brioche of Comparative Example 3 was obtained.

・マーガリンには、市販品である不二製油株式会社製「メサージュV」を使用した。
・製菓用サラダ油には、不二製油株式会社製の製品を使用した。該製品は、２５℃で液体の液状油であった。
・クリームには、乳脂肪分４５％である生クリームを使用した。 Table 2. Combination

-Margarine used "Message V" manufactured by Fuji Oil Co., Ltd., which is a commercially available product.
-A product made by Fuji Oil Co., Ltd. was used for confectionery salad oil. The product was a liquid oil that was liquid at 25 ° C.
-For the cream, a fresh cream having a milk fat content of 45% was used.

○ Evaluation method of confectionery bread Five brioches of Examples and Comparative Examples were evaluated by five panelists, and scored based on the following criteria by discussion. The fired brioche was stored at room temperature for 24 hours and stored in a refrigerator (5 ° C.) for 24 hours, and then the room temperature was compared with the briosh of Comparative Example 1 to evaluate the moist feeling.
The panelists in this evaluation were five skilled panelists who had been engaged in bread research before.

5 points Compared with Comparative Example 1, the texture was clearly moist.
3 points The texture was softer than that of Comparative Example 1.
1 point Compared with Comparative Example 1, a moist feeling was not felt and the texture was dry.
Regarding 4 points and 2 points, although they did not reach the higher points, they were judged to be superior to the lower points, and 3 or more points were judged as passing.

実施例１〜３はいずれも合格であった。更に、実施例１〜３は、良好なボリュームを有しており、口溶けも良好な菓子パン類であった。 Table 3. Evaluation results (room temperature storage products)

Examples 1 to 3 all passed. Further, Examples 1 to 3 had a good volume, and were also confectionery buns having good melting in the mouth.

実施例１〜３はいずれも合格であった。更に、実施例１〜３は、良好なボリュームを有しており、口溶けも良好な菓子パン類であった。 Table 4. Evaluation results (refrigerated products)

Examples 1 to 3 all passed. Further, Examples 1 to 3 had a good volume, and were also confectionery buns having good melting in the mouth.

Consideration From the results in Tables 3 and 4, (A) 10 to 100 parts by mass of a liquid oil and (B) 10 to 70 parts by mass of water are emulsified into an oil-in-water type with respect to 100 parts by mass of flour. The confectionery bread obtained by adding an oil-in-water type emulsified oil / fat composition to confectionery bread dough and baking the confectionery bread has a distinctly good moist even when stored for 24 hours at room temperature and for 24 hours in refrigeration (5 ° C.). I had a feeling. In addition, the confectionery bread had a good volume and a good melting in the mouth.
Therefore, by emulsifying a predetermined amount of liquid oil and water into an oil-in-water type, and using an oil-in-water type emulsified oil-and-fat composition containing a high content of liquid oil, it was difficult in the past, particularly in storage under refrigerated conditions. The present inventors have found that a confectionery bread having a clearly good moist feeling can be produced even if time passes.

Claims (6)

For 100 parts by mass of flour, (A) 10 to 100 parts by mass of liquid oil which is liquid at 25 ° C. and (B) 10 to 70 parts by mass of water are emulsified in an oil-in-water type. A method for producing confectionery bread, which is added to dough. With respect to 100 parts by mass of flour, (A) 30 to 100 parts by mass of a liquid oil which is liquid at 25 ° C. and (B) 10 to 70 parts by mass of water are emulsified in an oil-in-water type. The method according to claim 1, wherein the method is added to dough. 3. The method according to claim 1, wherein the oil-in-water emulsified oil / fat composition further contains 0.3 to 2.0% by mass of an emulsifier having an HLB of 8 to 16. 8. The method according to any one of claims 1 to 3, wherein the confectionery bread is brioche. For 100 parts by mass of flour, (A) 10 to 100 parts by mass of liquid oil which is liquid at 25 ° C. and (B) 10 to 70 parts by mass of water are emulsified in an oil-in-water type. A method for adding moist feeling to confectionery bread to be added to dough. With respect to 100 parts by mass of flour, (A) 30 to 100 parts by mass of a liquid oil which is liquid at 25 ° C. and (B) 10 to 70 parts by mass of water are emulsified in an oil-in-water type. A method for adding moist feeling to brioche to be added to dough.