JP2020162442A - Oil-in-water type emulsified fat composition for bread - Google Patents

Abstract

To provide an oil-in-water type emulsified fat composition for bread capable of producing bread by a scratch dough baking method or a frozen dough baking method, the bread having no flavor typical of an emulsifier, feeling volume, and being easy to bite off and dissolve in the mouth, and bread dough including the same.SOLUTION: An oil-in-water type emulsified fat composition for bread of this invention is composed of 50-85 mass% of an aqueous phase part and 15-50 mass% of an oil phase part, where the aqueous phase part contains 5-50 mass% of water and the oil phase part contains the following components (A1), (A2), and (A3): (A1) being 10-30 mass% of liquid oil, (A2) being 2-6 mass% of succinic acid monoacylglycerol, and (A3) being 0.05-5 mass% of sorbitan fatty acid ester. Bread dough of this invention contains the oil-in-water type emulsified fat composition for bread.SELECTED DRAWING: None

Description

The present invention relates to an oil-in-water emulsified fat composition for bread making used at the time of bread making, and bread dough, frozen bread dough and bread containing the same. More specifically, the present invention relates to an oil-in-water emulsified oil / fat composition for bread making, which has a good volume during fermentation and baking of bread dough, does not have a flavor peculiar to an emulsifier, and can obtain bread having good crispness and melting in the mouth.

Bread manufacturing methods include a scratch dough manufacturing method that takes a continuous process from bread dough manufacturing to baking without freezing the bread dough, and a frozen bread dough manufacturing method that temporarily freezes the bread dough. The scratch method is suitable for mass-producing bread in factories. On the other hand, the frozen bread dough manufacturing method has an advantage that freshly baked bread can be easily provided because the frozen bread dough produced at the factory is thawed and baked at the store immediately before sale to produce bread.
In the production of bread dough in the scratch dough manufacturing method, a method called the middle seed method is the main manufacturing method from the viewpoint of mechanical resistance in a large-scale line. That is, 50 to 70% of the flour used, water, yeast, etc. are kneaded to produce a pre-fermented dough (medium-sized dough), and the remaining wheat flour, sugar, salt, fat, etc. are the remaining ingredients essential for bread production. It is a manufacturing method that combines with. At that time, as the fat and oil, butter or a kneaded fat and oil composition for bread making such as margarine and shortening is used. These kneaded fat and oil compositions for bread making contain an emulsifier and are used for improving the appearance and texture of baked products (referring to bread after baking). However, in order to improve the quality (appearance, texture) of the baked product, a large amount of emulsifier must be used, and the flavor peculiar to the emulsifier remains in the baked product, impairing the flavor and fluttering food peculiar to the emulsifier. There is a problem that the texture becomes remarkable and affects the texture of the baked product.
The production of bread dough in the frozen bread dough manufacturing method consists of a series of steps of compounding-mixing-molding-freezing-thawing-fermentation-baking. A characteristic of the frozen bread dough manufacturing method is that it goes through a process called freezing. By freezing, the water in the bread dough becomes ice crystals, which further coarsen and damage the gluten that forms the skeleton of the bread. As a result, the fired product has a thick bubble film in the internal phase and a rough texture. Bread in such a state tends to harden over time, and the texture such as crispness and melting in the mouth deteriorates.

In both the scratch dough manufacturing method and the frozen bread dough manufacturing method, monoacylglycerol organic acid is widely used as a dough improving agent for bread making. For example, Patent Document 1 discloses a combination of fats and oils mainly composed of monoacylglycerol organic acid, diacylglycerol, and phospholipid. Further, Patent Document 2 discloses a fat and oil composition in which a combination of monoacylglycerol organic acid and a proteolytic enzyme is mainly used. Further, Patent Document 3 discloses an oil / fat composition in which at least one selected from monoacylglycerol, sorbitan fatty acid ester, sucrose fatty acid ester, and organic acid monoacylglycerol is combined. Patent Document 4 discloses a fat and oil composition containing a combination of monoacylglycerol, monoacylglycerol organic acid, and diacylglycerol, and Patent Document 5 discloses a fat and oil composition containing a monoacylglycerol and a phospholipid. Has been done.
However, although the oil and fat composition described in Patent Document 1 contains diacylglycerol, this component is considered to be a precursor of 3-MCPD ester which has been reported to be a carcinogen, and therefore, as a compounding component. It is preferable not to use it.
The oil and fat composition described in Patent Document 2 contains a proteolytic enzyme, and when this enzyme is used in a frozen dough in which gluten is easily damaged by the influence of ice crystals, the freezing period of the bread dough before baking becomes long. , Gluten damage becomes noticeable, and the texture of baked products such as crispness and melting in the mouth tends to deteriorate.
In the fat and oil composition described in Patent Document 3, the amount of monoacylglycerol organic acid used is small and the gluten modifying effect of monoacylglycerol organic acid is insufficient. Therefore, if the freezing period is long, the gluten is damaged and fired. The texture of the product, such as crispness and melting in the mouth, tends to deteriorate.
The oil / fat composition described in Patent Document 4 is a water-in-oil type oil / fat composition, and the proportion of the organic acid monoacylglycerol in the oil / fat composition is large, and the flavor peculiar to the emulsifier makes the flavor of the baked product worse.
Since the fat and oil composition described in Patent Document 5 has a large proportion of monoacylglycerol in the fat and oil composition, the adhesion between the starch granules forming a complex with the monoacylglycerol is increased, and the baked product is poorly melted in the mouth. ..

JP-A-2009-240240 Japanese Unexamined Patent Publication No. 2010-200696 JP-A-2017-85996 Japanese Unexamined Patent Publication No. 2016-77240 Japanese Unexamined Patent Publication No. 2015-82981

The present invention is an oil-in-water emulsified oil / fat composition for bread making capable of producing bread produced by a scratch dough manufacturing method or a frozen dough manufacturing method without the flavor peculiar to an emulsifier and having good volume, crispness and melting in the mouth. And the bread dough containing it is intended to be provided.

As a result of diligent studies, the present inventor solves the above problems by containing an oil-in-water emulsified oil / fat composition in which a liquid oil having a melting point of 0 ° C. or less, monoacylglycerol succinate, and sorbitan fatty acid ester are combined. This finding has led to the completion of the present invention.
That is, the present invention is the following invention.

[1]
An oil-in-water emulsified oil / fat composition for bread making, which comprises 50 to 85% by mass of an aqueous phase portion and 15 to 50% by mass of an oil phase portion.
The aqueous phase portion contains 5 to 50% by mass of water, and the oil phase portion contains the following components (A1), (A2), and (A3). object.
(A1): Liquid oil 10 to 30% by mass
(A2): Monoacylglycerol succinate 2 to 6% by mass
(A3): Sorbitan fatty acid ester 0.05 to 5% by mass
[2]
A bread dough containing the oil-in-water emulsified oil / fat composition for bread making according to [1].
[3]
A frozen bread dough containing the oil-in-water emulsified oil / fat composition for bread making according to [1].
[4]
A bread comprising the baked product of the bread dough according to [2] or the baked product of the frozen bread dough according to [3].

According to the present invention, in a bread produced by a scratch dough manufacturing method or a frozen dough manufacturing method, an oil-in-water emulsified oil / fat composition for bread making can be obtained without a flavor peculiar to an emulsifier and has good volume, crispness and melting in the mouth. Bread dough containing it can be provided.

Hereinafter, the present invention will be described in more detail.
The oil-in-water emulsified oil / fat composition for bread making of the present invention comprises an oil phase portion and an aqueous phase portion, and (A1) liquid oil, (A2) monoacylglycerol succinate, and (A3) sorbitan fatty acid ester are contained in the oil phase portion. contains. In the present invention, "% by mass" indicates the content in the oil-in-water emulsified oil / fat composition for bread making unless otherwise specified.

(A1) Liquid oil The liquid oil used in the present invention is not particularly limited as long as it is a generally used refined edible oil and fat, but vegetable oil is preferably used from the viewpoint of flavor. For example, rapeseed oil, soybean oil, corn oil, sunflower oil, red flower oil, sesame oil, cottonseed oil, rice oil, peanut oil, linseed oil, etc., and mixed oils containing multiple types of these oils, fractionated oils, ester exchange oils, etc. Can be mentioned. The effect of these components can be enhanced by dissolving (A2) monoacylglycerol succinate and (A3) sorbitan fatty acid ester in the liquid oil and finely dispersing them in the bread dough. Further, when a vegetable oil having a melting point of 0 ° C. or lower is preferably used and the melting point of the liquid oil is 0 ° C., the dispersibility of the oil-in-water emulsified oil / fat composition of the present invention when kneaded into bread dough is improved.

The content of the liquid oil in the oil-in-water emulsified oil / fat composition for bread making is 10 to 30% by mass. When the content of the liquid oil is less than 10% by mass, (A2) monoacylglycerol succinate and (A3) sorbitan fatty acid ester cannot be dispersed in the bread dough, and when it exceeds 30% by mass, it cannot be dispersed. Since the emulsification becomes unstable and the oil droplets become large, the dispersibility in the bread dough decreases.

(A2) Monoacylglycerol succinate The monoacylglycerol succinate used in the present invention is obtained by esterifying one of the hydroxyl groups of monoacylglycerol (glycerin fatty acid monoester, hereinafter referred to as "MAG") with succinic acid. It is a kind of organic acid monoacylglycerol. Examples of the organic acid constituting the organic acid monoacylglycerol include succinic acid, citric acid, tartaric acid, diacetyltartaric acid and the like, but succinic acid is preferable in the present application. In the process of kneading bread dough to form a network of gluten (mixing), MAG succinate reduces friction between gluten and helps to form fine and dense gluten. In addition, fine and dense gluten inhibits the formation of coarse ice crystals when freezing bread dough, and can prevent damage to gluten due to freezing. Therefore, in both the scratch manufacturing method and the frozen bread dough manufacturing method, the effect of fine and precise gluten enhances the gas retention during bread dough fermentation, improves the volume of bread, and makes the bread finely textured, resulting in good crispness and melting in the mouth. Become.
As the fatty acid constituting the acyl group other than succinic acid in succinic acid MAG, a fatty acid having 14 to 22 carbon atoms is preferable from the viewpoint of flavor, and a saturated fatty acid having less steric hindrance is preferable from the viewpoint of binding to gluten. Examples of saturated fatty acids having 14 to 22 carbon atoms include myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. The succinic acid MAG consisting of only one type of fatty acid may be used, or the succinic acid MAGs in which different fatty acids are bound may be mixed with each other. The content of succinic acid MAG in the oil-in-water emulsified oil / fat composition for bread making is 2 to 6% by mass, preferably 2.5 to 5% by mass, and more preferably 3 to 4% by mass. When the succinic acid MAG is less than 2% by mass, the effect of improving the volume of the bread dough during fermentation and baking and improving the crispness and melting feeling of the bread cannot be obtained, while it exceeds 6% by mass. In addition, the flavor peculiar to the emulsifier makes the bread flavor worse.
As succinic acid MAG, for example, "Poem B-10" manufactured by RIKEN Vitamin Co., Ltd. (binding fatty acids are stearic acid and palmitic acid), Kelly Bioscience Co., Ltd. Myberol SMG-K (binding fatty acids are stearic acid and palmitic acid). Acid) and the like can be exemplified.

(A3) Polysorbate Fatty Acid Ester The sorbitan fatty acid ester used in the present invention is produced by a direct esterification reaction of sorbitol and / or a condensate thereof with a fatty acid, and the main constituent fatty acids are preferably stearic acid and palmitic acid. , The ester type is preferably a diester. The sorbitol and / or a condensate thereof used as a raw material for the sorbitol fatty acid ester used in the present invention is not particularly limited, but for example, the sorbitol contains D-sorbitol in an amount of 50.0 to 70.0% by mass. -Sorbitol solution or white powder or granular D-sorbitol can be mentioned. Examples of the condensate of sorbitol include sorbitol in which one molecule of water is dehydrated by intramolecular dehydration of sorbitol, and sorbide in which two molecules of water are dehydrated.
The effect of sorbitan fatty acid ester can be enhanced by using it in combination with succinic acid MAG. That is, the sorbitan fatty acid ester has a function of finely dispersing succinic acid MAG in the bread dough and enhancing the effect of the succinic acid MAG in the bread dough. The content of the sorbitan fatty acid ester in the oil-in-water emulsified oil / fat composition for bread making is 0.05 to 5% by mass. The upper limit value is preferably 4% by mass or less, more preferably 2% by mass or less, still more preferably 1% by mass or less, and particularly preferably 0.5% by mass or less. When the sorbitan fatty acid ester is less than 0.05% by mass, the succinic acid MAG cannot be finely dispersed in the bread dough, so that the effect of adding the succinate MAG cannot be sufficiently obtained, and the bread dough is fermented. It is not possible to improve the volume after baking and to improve the crispness and melting of bread. If it exceeds 5% by mass, the flavor peculiar to the emulsifier deteriorates the taste of bread.
As sorbitan fatty acid esters, for example, "Poem S-320YN" manufactured by Riken Vitamin Co., Ltd. (diester type, combined fatty acids are stearic acid and palmitic acid totaling 90% by mass or more), "Poem S-300V" manufactured by Riken Vitamin Co., Ltd. (The monoester type, the bound fatty acid is stearic acid and palmitic acid in total of 90% by mass or more) and the like can be exemplified.

From the viewpoint of satisfactorily dispersing (A2) monoacylglycerol succinate, the ratio (A3 / A2) of the content of (A3) sorbitan fatty acid ester to the content of (A2) monoacylglycerol succinate is preferably 0. It is 0.01 to 1.5. The upper limit is more preferably 1.0 or less, still more preferably 0.8 or less, even more preferably 0.3 or less, and particularly preferably 0.1 or less.

[Water-based oil-type emulsified fat composition for bread making]
Since the oil-in-water emulsified oil / fat composition for bread making of the present invention is an oil-in-water type, it has good dispersibility in bread dough and can be made to act more effectively with a small amount of addition.

The oil-in-water emulsified oil / fat composition for bread making of the present invention comprises 50 to 85% by mass of an aqueous phase portion and 15 to 50% by mass of an oil phase portion. If the oil phase portion and the aqueous phase portion exceed this range, not only the effect of the present application cannot be obtained, but also the state as an oil-in-water emulsified oil / fat composition cannot be maintained.

The oil-in-water emulsified oil-and-fat composition for bread making of the present application contains (A1) liquid oil, (A2) monoacylglycerol succinate, and (A3) sorbitan fatty acid ester in a predetermined blending amount in the oil phase portion. Other ingredients include solid fats, lecithin, oil-soluble emulsifiers of HLB2-6, oil-soluble antioxidants, animal and plant proteins, oil-soluble flavors, and other oil-soluble components commonly used for bread making. Can be contained.

Furthermore, monoacylglycerol (monoglyceride) can be used as an oil-soluble emulsifier for HLB2-6. Monoacylglycerol is a glycerin fatty acid ester in which one molecule of fatty acid is bound to one molecule of glycerin. By containing monoacylglycerol, the emulsified state of the oil-in-water emulsified oil / fat composition of the present invention can be kept stable, and the oil-in-water emulsified oil / fat composition is uniformly dispersed in the bread dough to obtain the effect of the present invention. Can be enhanced. As the constituent fatty acids, fatty acids having 14 to 22 carbon atoms are preferable, and saturated fatty acids are more preferable. Examples of saturated fatty acids having 14 to 22 carbon atoms include myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. The content of monoacylglycerol is preferably 0.1 to 5% by mass in the oil-in-water emulsified oil / fat composition for bread making.

The aqueous phase portion contains 5 to 50% by mass of water. If the water content is out of this range, the emulsified state of the oil-in-water emulsified oil / fat composition cannot be kept stable, and the oil-in-water emulsified oil / fat composition cannot be uniformly dispersed in the bread dough. The effect of the invention cannot be obtained.

In the aqueous phase, as water-soluble components other than water, stabilizers such as milk, dairy products, starch, sugars, salts, thickening polysaccharides, acidulants, enzymes, pH adjusters, spices, and taste materials , HLB8-15 water-soluble emulsifiers, water-soluble antioxidants, water-soluble flavors and the like, which can contain water-soluble components commonly used for bread making. For example, 10 to 50% by mass of water, 10 to 50% by mass of saccharides, and 0.2 to 3% by mass of an emulsifier of HLB 11 or higher can be preferably used in the aqueous phase portion. For example, 5 to 50% by mass of water, 10 to 50% by mass of saccharides, and 0.01 to 10% by mass of an emulsifier of HLB 8 to 15 can be preferably used in the aqueous phase portion. When water is contained in the raw material of the oil-soluble component or the water-soluble component, the water content derived from the raw material is also calculated as the water content of the oil-in-water emulsified oil / fat composition for bread making of the present invention.

In addition, sucrose fatty acid esters can be used as water-soluble emulsifiers for HLBs 8-15. The sucrose fatty acid ester is an ester bond of sucrose, which is a hydrophilic group, and a fatty acid, which is a parent oil group. By containing the sucrose fatty acid ester, the state of the oil-in-water emulsified oil / fat composition is stabilized, and the dispersibility when kneaded into the bread dough is improved. As the constituent fatty acids, fatty acids having 14 to 22 carbon atoms are preferable from the viewpoint of flavor, and saturated fatty acids having less steric hindrance are preferable from the viewpoint of binding to gluten. Examples of saturated fatty acids having 14 to 22 carbon atoms include myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. The content of the sucrose fatty acid ester is preferably 0.01 to 10% by mass in the oil-in-water emulsified oil / fat composition for bread making. The lower limit is more preferably 0.1% by mass or more, still more preferably 0.3% by mass or more. The upper limit is more preferably 7% by mass or less, still more preferably 5% by mass or less.

As a method for producing an oil-in-water emulsified oil / fat composition for bread making, (A2) monoacylglycerol succinate and (A3) sorbitan fatty acid ester are dispersed in (A1) liquid oil as an oil phase portion, and the temperature is equal to or higher than the melting point of the emulsifier. Heat and stir at (70 ° C. to 80 ° C.) for 10 minutes or more with propeller stirring or the like to uniformly dissolve. Further, as the aqueous phase portion, saccharides and a high HLB emulsifier are dispersed in water, and the mixture is uniformly dissolved by heating and stirring at 70 ° C. with propeller stirring or the like. After that, the oil phase part is put into the aqueous phase part, and the emulsion is heated and stirred at 70 ° C. to 80 ° C. with a propeller stirrer for 10 minutes or more. The temperature is lowered to 40 ° C. to 50 ° C. using a homogenizing machine or the like to obtain an oil-in-water emulsified oil / fat composition.

[Dough]
When a bread dough is produced using the oil-in-water emulsified oil / fat composition for bread making of the present invention, 1 to 10 parts by mass of the oil-in-water emulsified oil / fat composition for bread making is mixed with 100 parts by mass of flour. The oil-in-water emulsified oil / fat composition for bread making can be preferably blended in an amount of 1 to 8 parts by mass, more preferably 1 to 6 parts by mass. If the amount of the oil-in-water emulsified oil / fat composition for bread making is less than 1 part by mass, a sufficient effect of improving the crispness and melting in the mouth of bread cannot be obtained, and if it exceeds 10 parts by mass, the flavor peculiar to the emulsifier is obtained. Make bread taste bad

The breads made by baking the bread dough and the frozen bread dough of the present invention include breads filled with fillings and the like, and include frozen breads such as breads, special breads, cooked breads, and sweet breads. Be done. Specific examples of bread include white bread, black bread, French bread, variety red, and rolls (table rolls, buns, butter rolls). Special breads include muffins, cooking breads include hot docks and hamburgers, and sweet breads include jam bread, anpan, cream buns, raisin breads, and melon breads.

The raw materials used in the bread dough of the present invention include wheat flour as the main raw material, yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil sugar), water, processed starch, dairy products, etc. Examples thereof include salt, sugar, seasonings (sodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical expansion agents, flavors and the like. Furthermore, dried fruits such as raisins, wheat bran, whole grain flour and the like, which generally tend to age when used as raw materials, can be used. The oil-in-water emulsified oil / fat composition for bread making of the present invention can be added to various foods using wheat flour and used in bakery products such as breads. As the bread making process, the generally used scratch dough manufacturing method and frozen dough manufacturing method can be applied as they are.

Hereinafter, the present invention will be described in more detail with reference to examples. The blending amount and blending ratio in the examples are based on mass.

(Manufacturing of oil-in-water emulsified oil and fat composition for bread making)
(Manufacturing of Example 1, Examples 2 to 14, and Comparative Examples 1 to 10)
As the oil phase part, 15 kg of liquid oil (made by rapeseed oil Nichiyu), 2 kg of monoacylglycerol succinate (made by Poem B-10 Riken Vitamin), 0.1 kg of sorbitan fatty acid ester (made by Poem S-320YN made by Riken Vitamin), and other ingredients 3 kg of monoglyceride (manufactured by Emalgie MS Riken Vitamin) was dispersed, heated to 70 ° C to 80 ° C, heated and stirred with a propeller stirrer (Three One Motor BLh600 manufactured by Shinto Kagaku) for 10 minutes or more, and dissolved uniformly. Further, as the aqueous phase part, 40 kg of liquid sugar (sorbitol C manufactured by Mitsubishi Corporation Food Tech) and 0.5 kg of high HLB emulsifier (manufactured by S-1570 Mitsubishi Chemical Foods) are dispersed in 39.4 kg of water and heated to 70 ° C. Heat and stir with propeller stirring to dissolve uniformly. After that, the oil phase part was put into the aqueous phase part, and the emulsion was heated and stirred with a propeller stirrer for 10 minutes or more while maintaining 70 ° C. to 80 ° C., and then using a margarine prototype (reactator Honda Trading Co., Ltd.). The oil-in-water emulsified oil / fat composition for bread making was prototyped by quenching to 40 ° C. to 50 ° C. Examples 2 to 14 and Comparative Examples 1 to 10 were prototyped by the same manufacturing method as described above according to the blending ratios in Tables 1 and 2.

Using the oil-in-water emulsified fat composition for bread making of Examples 1 to 14 and Comparative Examples 1 to 10, bread was produced by the frozen dough manufacturing method and the scratch dough manufacturing method by the methods shown below.
<Frozen dough manufacturing method bread>
Strong flour (product name: Auchon Nisshin Flour) 1000g, Johakuto (Product name: Johakuto 30 Daito Sugar) 200g, Yeast (Product name: US Oriental East Oriental Yeast) 60g, Non-fat dry milk (Product name: Non-fat powder) 20 g of Meiji), 10 g of salt (product name: salt manufactured by Nippon Shio), 60 g of whole eggs, 500 g of water, and 20 g of the oil-in-water emulsified fat composition for bread making obtained in Examples and Comparative Examples were added to make confectionery bread. Knead with a mixer AM-20 (manufactured by Aiko Co., Ltd.) for 2 minutes at low speed for 5 minutes at medium speed, add 100 g of fat and oil for kneading, knead for 3 minutes at low speed and 3 minutes at medium speed, and knead at a temperature of 20 ° C. I got the dough. It was immediately divided into 55 g and then molded into a rod shape. The molded dough was arranged on a top plate and frozen in a quick freezer (manufactured by KOMA Japan) (-25 ° C. for 30 minutes) to prepare a frozen bread. After thawing the frozen bread after the freezing period of 3 months (room temperature, 140 minutes), the final fermentation was carried out for 50 minutes with a dough conditioner NS-XB923FA (manufactured by Panasonic) set at a temperature of 38 ° C. and a humidity of 85%. After the final fermentation, it was fired in a baking oven (PRINCE PJB2-222B (manufactured by Fujisawa Maruzen)) at 210 ° C. on the top heat and 200 ° C. on the bottom heat for 8 minutes. After firing, it was allowed to cool at room temperature and placed in a bag.

<Scratch dough manufacturing method bread>
(Manufacturing medium-sized fabrics)
700 g of strong flour, 0.1 g of yeast food (product name: C Oriental yeast oriental yeast), 3 g of yeast, 20 g of oil-in-water emulsified oil and fat composition for bread making obtained in Examples and Comparative Examples, and 420 g of water were added to the above-mentioned confectionery product. The dough was kneaded at a low speed of 2 minutes at a medium speed for 2 minutes with a bread mixer, and the resulting dough was fermented at 28 ° C. for 2 hours with a fermentation apparatus KM-62DX (manufactured by Kyodo Denki Seisakusho).
(Manufacturing of genuine kneading dough)
Add fermented medium-sized dough, 300 g of strong flour, 140 g of fine white sugar, 20 g of defatted milk powder, 16 g of salt, and 240 g of water, and knead with a confectionery bakery mixer for 3 minutes at low speed for 5 minutes at medium speed, and knead here. 150 g of fat (product name: Ambition Margarine NOF) was added and kneaded for 3 minutes at low speed for 4 minutes at medium speed to obtain a dough having a kneading temperature of 28 ° C. After allowing to stand for 30 minutes in the above-mentioned fermentation apparatus, the mixture was divided into 35 g, further allowed to stand for 30 minutes in the same apparatus, and then molded into a rod shape. The molded dough was arranged on a top plate and finally fermented in the above-mentioned dough conditioner (temperature 38 ° C., humidity 85%) for 50 minutes. After the final fermentation, it was fired in the above-mentioned baking oven (top heat 205 ° C., bottom heat 200 ° C.) for 8.5 minutes. After firing, it was allowed to cool at room temperature and placed in a bag.

(Evaluation of frozen dough and scratch dough manufacturing method bread)
"Crisp", "melting in the mouth", "volume", and "flavor" were evaluated for the frozen bread using the oil-in-water emulsified oil / fat composition for bread making in Examples and Comparative Examples. These evaluation methods are shown below. In the evaluation, the case where the oil-in-water emulsified oil / fat composition for bread making is not used (no addition) in the above production example is controlled, and this is shown as a relative value of 100.

(Crisp)
RHEONER II manufactured by Yamaden Co., Ltd. was used to measure the crispness of the fired product stored under certain conditions for one day after firing. A 3 cm sliced fired product was placed on a measuring table, compressed at 5 mm / sec with a blade-type plunger, and the breaking load value (N) required for the blade to penetrate was measured. The obtained measured values are shown as relative values to the control.

In addition, the effect was confirmed by sensory evaluation. Sensory evaluation was performed by 10 panelists, and compared to the control, when chewing up to 5 times from the start of chewing, when chewing off, there is less resistance to the teeth and it feels easy for the teeth to pass, "3 points", to the teeth The case where the resistance to the resistance was felt but the teeth were easier to pass than the control was evaluated as "2 points", and the case where the feeling was the same as the control was evaluated as "1 point". If the average value of the 10 panelists is 2.5 points or more, it is "◎", if it is 2 points or more and less than 2.5 points, it is "○", and if it is 1.5 points or more and less than 2 points, it is "△". The case of 1 point or more and less than 1.5 points was regarded as "x".
The evaluation results are shown at the bottom of each table as "sensory evaluation / evaluation of breaking load value".

(Melting in the mouth)
For one day after firing, the crumb portion of the fired product stored under constant conditions was cut into a cube of 2 cm square, and a sample containing 1.2 times the weight of the cube was prepared. RHEONER II manufactured by Yamaden Co., Ltd. was used to measure the feeling of melting in the mouth. The sample was placed on a measuring table, and the operation of starting from a compression distance of 5 mm at 10 mm / sec using a circular plunger and adding 1 mm / sec at a time was repeated 15 times. The final measured collapse load value (N) was defined as the'melting in the mouth'of the bread. The obtained measured values are shown as relative values to the control.

In addition, the effect was confirmed by sensory evaluation. The sensory evaluation was performed by 10 panelists, and compared with the control, the case where the solid matter was felt to melt in the mouth immediately after chewing was "3 points", and the solid in the mouth was chewed less frequently than the control. The case where the object felt melted was evaluated as "2 points", and the case where it felt that there was no difference from the control was evaluated as "1 point". If the average value of the 10 panelists is 2.5 points or more, it is "◎", if it is 2 points or more and less than 2.5 points, it is "○", and if it is 1.5 points or more and less than 2 points, it is "△". The case of 1 point or more and less than 1.5 points was regarded as "x".
The evaluation results are shown at the bottom of each table as "sensory evaluation / evaluation of collapse load value".

(volume)
A Sernac-WinVM2100A laser volume measuring device manufactured by Astex Co., Ltd. was used to measure the specific volume of the fired product stored under constant conditions for one day after firing. The volume (cc) of the bread was measured, and the volume was divided by the weight of the bread to obtain the specific volume (cc / g). The obtained measured values are shown as relative values to the control.

In addition, the effect was confirmed by sensory evaluation. The sensory evaluation was performed by 10 panelists, and when compared with the control, there was a clear difference in appearance as "3 points", a difference in appearance as "2 points", and a slight difference in appearance as "2 points". "1 point" and the case where there was almost no difference were evaluated as "0 point". When the average value of 10 panelists is 2.5 points or more, it is "◎", when it is 2 points or more, it is "○", when it is 1.5 points or more, it is "△", and when it is less than 1.5 points. Was set to "x".
The evaluation results are shown at the bottom of each table as "sensory evaluation / evaluation of specific volume".

(Flavor)
The sensory evaluation was performed by 10 panelists, and "3 points" when the flavor was not peculiar to the emulsifier and felt to be equivalent to the control, "2 points" when the flavor was slightly different, and the emulsifier was slightly different. The case where the person felt that there was a peculiar flavor was evaluated as "1 point", and the case where the person felt that there was a peculiar flavor of the emulsifier was evaluated as "0 point". When the average value of 10 panelists is 2.5 points or more, it is "◎", when it is 2 points or more, it is "○", when it is 1.5 points or more, it is "△", and when it is less than 1.5 points. Was set to "x".
The evaluation results are shown at the bottom of each table.

Looking at Table 1, it can be seen that the specific volume of the scratch dough manufacturing method bread is improved in Examples 1 to 14 of the oil-in-water emulsified fat composition for bread making specified in the present invention. In addition, no effect on flavor was observed, and it was found that the breaking load value of crispness and the disintegration load value of melting in the mouth decreased, and the sensory evaluation improved both crispness and melting in the mouth. Further, it can be seen that the frozen dough manufacturing method bread does not have any effect on the flavor, the breaking load value of the crispness and the disintegration load value of the melting in the mouth decrease, and the sensory evaluation improves both the crispness and the melting in the mouth.

Looking at Table 2, it can be seen that when the liquid oil is out of the range specified in the present invention, the melt-in-the-mouth of the frozen dough-made bread and the scratch-dough-made bread is inferior (Comparative Examples 1, 5, and 9). When the succinic acid MAG is below the specified range in the present invention, it is found that the specific volume of the frozen dough manufacturing method bread is inferior, and when the blending amount exceeds the specified range, the flavor is deteriorated (Comparative Examples 3, 7, 8). .. If the sorbitan fatty acid ester is below the range specified in the present invention, especially if it is found that the frozen dough method bread is inferior in crispness and melting in the mouth, and the blending amount exceeds the specified range, either the frozen dough method bread or the scratch dough method bread In addition, the crispness and melting in the mouth are inferior, and the flavor is also deteriorated (Comparative Examples 2, 4, 6, and 10).

Claims (4)

An oil-in-water emulsified oil / fat composition for bread making, which comprises 50 to 85% by mass of an aqueous phase portion and 15 to 50% by mass of an oil phase portion.
The aqueous phase portion contains 5 to 50% by mass of water, and the oil phase portion contains the following components (A1), (A2), and (A3). object.
(A1): Liquid oil 10 to 30% by mass
(A2): Monoacylglycerol succinate 2 to 6% by mass
(A3): Sorbitan fatty acid ester 0.05 to 5% by mass A bread dough containing the oil-in-water emulsified oil / fat composition for bread making according to claim 1. A frozen bread dough containing the oil-in-water emulsified oil / fat composition for bread making according to claim 1. A bread comprising the baked product of the bread dough according to claim 2 or the baked product of the frozen bread dough according to claim 3.