JP2020202793A - Fat composition for baking - Google Patents

Abstract

To provide a food material for baking, capable of improving the flavor of filling through dough composition of a bun.SOLUTION: A fat composition for baking contains the following (A) to (D): (A) concentrated protein whey, (B) bittern, (C) whey calcium, and (D) fat.SELECTED DRAWING: None

Description

The present invention relates to an oil / fat composition for baking that can strongly feel the flavor of bakery foods and the flavor of fillings such as sandwiches, toppings, injections, and bean pastes.

As for bakery foods, in addition to the wide variety of bread dough itself, there are a wide variety of products depending on the combination with various fillings and auxiliary ingredients. As a type of bakery food that has gained a particularly strong popularity, bakery foods that combine filling and bread by topping, sandwiching, bean paste, coating, etc. (hereinafter, may be simply referred to as sweet bread). There is).

Here, in improving the flavor of sweet bread, it has been conventionally studied to improve the flavor of filling, which accounts for a large proportion of the flavor of sweet bread. Conventionally, as a method of improving the flavor of filling, (1) a method of increasing the content of flavoring materials such as sugar and flavors in the filling to enhance the taste, and (2) for example, in the case of chocolate filling, cocoa content and milk filling. If so, a method such as increasing the content of a raw material for improving the flavor of the filling during filling and increasing the flavor intensity, such as milk solid content, has been adopted.

However, if the above methods (1) and (2) are adopted as a method for improving the flavor of the filling, the filling is prepared by adding a taste material, a fragrance, and a raw material for improving the flavor of the filling for each filling used. In addition to the complicated process, there is a problem that the cost of the filling itself tends to be high.

By the way, in improving the flavor of sweet bread, it is important not only to improve the flavor of the filling but also to harmonize the flavor between the filling and the bread. In sweet bread, if only the filling flavor is strengthened, the flavor of the sweet bread as a whole cannot be harmonized. In addition, if the flavor of the bread itself is strengthened in accordance with the filling that strengthens the flavor, the flavor of the sweet bread as a whole may be harmonized. However, there are cases where the flavor intensity of the entire sweet bread is too high to be liked by consumers. For this reason, from the viewpoint of improving and harmonizing the flavor of the entire sweet bread, in the field of sweet bread, studies have been made in recent years to improve the flavor of the filling from the side of the bread dough.

For example, Patent Document 1 discloses a method for improving the flavor of a filling, which comprises adding sucralose to bread dough in a bread containing a filling.

In addition, by using an oil / fat composition that can be used for both the oil / fat composition used for producing bread dough and the oil / fat composition used for producing fillings, the flavor of the filling can be improved from the side of the bread dough. It is also being considered to improve the flavor of the whole sweet bread. The fat and oil composition used in such an examination is, for example, butter which contains a milk fat fractionated soft portion having a solid fat content of 10 ° C. of 20% or less and has a specific triglyceride composition disclosed in Patent Document 2. Plastic fat and oil compositions for cream or bakery products can be mentioned.

Japanese Unexamined Patent Publication No. 2013-09646 Japanese Unexamined Patent Publication No. 2016-082888

The conventional method of improving the flavor of the filling from the side of the bread to be compounded to improve the flavor of the entire sweet bread has the following problems. For example, in the method of Patent Document 1, since sucralose, which is a high-sweetness sweetener, is used, there is a problem that the sweetness tends to be strong as the flavor of the entire sweet bread. Further, in the method of using an oil / fat composition that can be used for both the production of bread dough and filling as proposed in Patent Document 2, it is necessary to use the same oil / fat composition at the time of filling production and at the time of bread dough production. Therefore, there is a problem that the filling and the composition of the bread dough are easily restricted.

In the case of sweet bread, there is still room for improvement in the method of improving the flavor of the filling from the side of the bread dough when improving the flavor.

As a result of diligent studies by the present inventors, the bread dough is baked by using a specific raw material and preferably a baking oil / fat composition adjusted so that the ash content is within a specific range during the production of the bread dough. It was found that the resulting bread produces an excellent richness, and when combined with the filling, the flavor and richness of the filling can be strongly felt, and as a result, the flavor of the entire sweet bread is improved. ..

The present invention is based on the above findings. The present invention provides:
[1] A baking oil / fat composition containing the following (A) to (D).
(A) Protein-enriched whey (B) Bitter juice (C) Whey calcium (D) Oil [2] The above-mentioned protein-enriched whey has a protein content of 25 to 30% by mass and a carbohydrate content of 40 to 40. The baking oil / fat composition according to 1, wherein the protein-concentrated whey has a content of 55% by mass and an ash content of 15 to 25% by mass.
[3] The mass ratio (calcium content / magnesium content) of the calcium content and the magnesium content in the non-fat solid content in the baking oil / fat composition is 5.0 to 10.2. The baking oil / fat composition according to 1 or 2.
[4] The oil / fat composition for baking according to any one of 1 to 3, wherein the oil / fat phase does not contain animal oil / fat.
[5] A bread dough in which the baking oil / fat composition according to any one of 1 to 4 is used.
[6] Bread which is a heat-treated product of the bread dough according to 5.
[7] A sweet bread in which the bread and filling according to 6 are combined.

According to the present invention, a bakery food having a rich taste can be obtained.
When the bakery food using the baking oil / fat composition of the present invention and the filling are combined, the flavor of the filling becomes more preferable and the flavor of the whole food is improved.

Hereinafter, the baking oil / fat composition of the present invention will be described. First, (A) protein-concentrated whey, (B) bittern, (C) whey calcium, and (D) fat and oil contained in the baking fat and oil composition of the present invention will be described in detail.

<Fat composition>
[(A) Protein Concentrated Whey]
The (A) protein-enriched whey contained in the baking oil / fat composition of the present invention will be described.
The protein-concentrated whey used in the present invention is made from whey produced when casein protein is obtained from defatted milk, whey produced in the process of producing cheese from raw milk, and the like, and the whey is treated with lactose. It is a dairy ingredient. In the present invention, it is preferable to use dried and powdered protein-enriched whey. When powdered protein-enriched whey is used, the water content of the protein-enriched whey is preferably 10% by mass or less, and more preferably 5% by mass or less.

Normally, according to the so-called Ministry of Milk Ordinance in Japan (Ministerial Ordinance on Ingredient Standards for Milk and Milk Products), protein-concentrated whey powder has a milk solid content of 95% by mass or more and a milk protein content of 15 to 80. It is defined as% by mass. However, in the present invention, whey protein concentrate (WPC), whey protein isolate (WPI), and the like, which are further concentrated until the protein content exceeds 80% by mass, are also included in the protein-enriched whey.

In the present invention, any protein-concentrated whey can be used, but a bakery food having a rich taste by increasing the ash content, particularly the sodium content and the potassium content, in the baking oil / fat composition can be used. It is easy to obtain, and when the bakery food is combined with the filling, the effect of improving the flavor and richness of the filling is easily obtained. Therefore, for example, the protein concentration having an ash content of 2.5 to 25% by mass. Whey can be used, and in particular, protein-enriched whey having a protein content of 25 to 30% by mass, a carbohydrate content of 40 to 55% by mass, and an ash content of 15 to 25% by mass can be used. It is preferable to use protein-enriched whey having a protein content of 25 to 30% by mass, a carbohydrate content of 45 to 52% by mass, and an ash content of 17 to 22% by mass. When indicating the value of the amount or content of a component in relation to the present invention, the value is a value measured by a method commonly used by those skilled in the art, unless otherwise specified. If different values can be obtained by the measurement method, the measurement method described in the Standard Tables of Food Composition in Japan 2015 (7th edition) is used.

The method for producing protein-enriched whey used in the present invention is not particularly limited as long as it satisfies the above-mentioned component range. For example, a protein-concentrated whey obtained by a method of performing demilking sugar by membrane treatment, a method of concentrating whey by heating and crystallizing lactose to obtain lactose can be used in the present invention.

In the present invention, examples of commercially available products that can be used as protein-enriched whey include Fondlac SL (manufactured by Maigret) and the like.

The content of the protein-concentrated whey in the baking oil / fat composition of the present invention can be 0.25 to 8.0% by mass and 1.5 to 7.0% by mass as the solid content. It is preferably 2.0 to 6.0% by mass, more preferably 2.0 to 6.0% by mass. By including the protein-concentrated whey in the baking oil / fat composition of the present invention in the above range, it is easy to obtain a bakery food having a rich taste, and when it is combined with a filling, the filling It is easy to obtain the effect of improving the flavor and richness of. Regarding the content of the component in the baking oil / fat composition according to the present invention, the term "as solid content" is used as the ratio of the mass of the solid content of the component to the total mass of the composition, unless otherwise specified. The required value. For example, when 3.10 parts by mass of protein-enriched whey containing 4 g of water per 100 g is contained in 100 parts by mass of the baking oil / fat composition, the content of the protein-enriched whey in the baking oil / fat composition is as a solid content. It is 2.9% by mass (3.10 × (100-4) / 100 = 2.9).

[(B) bittern]
Next, the bittern (B) contained in the baking oil / fat composition of the present invention will be described.
Bittern is a by-product of collecting sodium chloride from seawater, and its composition varies depending on conditions such as salt production method, concentration and concentration temperature, but the main component is magnesium chloride.

In the oil and fat composition for baking of the present invention, any bittern can be used, but a better richness can be imparted to the bakery food, and when combined with the filling, the flavor of the filling can be used. Concentrated bittern having a magnesium content of 5% by mass or more, particularly 10% by mass or more, is preferable in that the richness can be further enhanced. The upper limit of the magnesium content is not particularly limited, but is preferably 30% by mass or less, preferably 20% by mass or less, from the viewpoint of not imparting an unpleasant taste to the bakery food using the product of the present invention. .. Regarding the present invention, when the content of minerals such as magnesium in a certain composition or raw material is shown as the value of the content in the ash, the value obtained by dividing the amount of minerals by the amount of ash unless otherwise specified. Point to. For example, when bittern containing 29.0 g of ash per 100 g contains 3380 mg of magnesium, the magnesium content in the ash is 11.7% by mass (3.38 / 29.0 × 100 = 11. 7).

The content of bittern in the baking oil / fat composition of the present invention is preferably 0.03 to 0.3% by mass, more preferably 0.05 to 0.15% by mass as a solid content. When the bittern content is within the above range, a better richness can be imparted to the bakery food, and when combined with the filling, the flavor and richness of the filling can be further enhanced. Further, if the bitterness content is more than 0.3% by mass, the ash content in the baking oil / fat composition becomes excessively high, and when eating bakery foods, there is a risk of bitterness as well as richness. In addition, when combined with filling, the flavor of the food as a whole may be impaired.

[(C) Whey calcium]
Next, (C) whey calcium contained in the baking oil / fat composition of the present invention will be described.
Whey calcium is an ash-based dairy raw material containing calcium obtained from milk or whey (whey). Whey calcium typically contains 15% by weight or more of calcium in the ash. Preferably, after removing as much protein and lactose as possible from the acid whey, the solution is adjusted to pH 6.0 to 8.0, and the produced insoluble matter is separated. As the whey calcium of the present invention, those prepared by such a step can be used, or commercially available whey calcium can also be used.

In the oil and fat composition for baking of the present invention, any whey calcium can be used, but the calcium content in the ash content is 20% by mass or more, particularly in that a bakery food having a better flavor can be obtained. It is preferable to use 25% by mass or more of whey calcium. The upper limit of the calcium content is not particularly limited, but is preferably 70% by mass or less, preferably 45% by mass or less, from the viewpoint of not imparting an offensive taste to the bakery food using the product of the present invention.

The content of whey calcium in the baking oil / fat composition of the present invention is preferably 0.03 to 1.5% by mass, more preferably 0.05 to 1.0% by mass, and further preferably 0 as a solid content. .1 to 0.6%. When the content of whey calcium is less than 0.03% by mass, it is difficult to see the effect of improving the flavor of the filling when the filling is compounded with the bakery food. Further, if the content of whey calcium exceeds 2% by mass, the bakery product itself may have an unpleasant taste, which may impair the flavor of the food as a whole having a complex filling.

[(D) Oil and fat]
Next, the fat and oil (D) contained in the fat and oil composition for baking of the present invention will be described.
The fats and oils used in the baking fat and oil composition of the present invention are not particularly limited as long as they are edible fats and oils, and known edible fats and oils can be used. For example, vegetable oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, saflower oil, shea butter, monkey fat and cacao fat, beef tallow, milk fat, pig. Examples thereof include animal fats and oils such as fats, fish oils and whale oils, and processed fats and oils obtained by subjecting these fats and oils to one or more treatments selected from hydrogenation, fractionation and ester exchange. Examples of processed oils and fats include palm oil, palm olein (liquid fraction of palm oil), palm super olein (liquid fraction of palm oil, iodine value 60 or more by a particularly controlled crystallization process). Oil) and these ester-exchanged oils. In the present invention, these fats and oils can be used alone, or two or more kinds can be used in combination as a fat and oil mixture.

The content of the fat and oil in the baking fat and oil composition of the present invention is preferably 40 to 99.5% by mass, more preferably 60 to 95% by mass, and further preferably 70 to 95% by mass. When the baking oil / fat composition of the present invention contains the following other components containing fats and oils, the content of the fats and oils contained in the components shall be included in the above oil content.

Here, in the present invention, it is preferable not to contain animal fats and oils for the following two reasons. The first reason is that when animal fats and oils are contained in the fats and oils of the baking fat and oil composition of the present invention, the effect of enhancing the richness of bread by containing the above (A) to (C) is combined with the present invention. The flavor of bakery foods using the baking oil composition of, for example, bread becomes excessively strong, and even when sweet bread is prepared by combining with the filling, the flavor of the bread itself tends to be strongly felt, and the flavor of the filling. Is hard to feel. Further, even when the flavor intensity of the filling is increased according to the bread, the flavor intensity of the entire sweet bread tends to be excessively strong. Although bread has been used as an example here, the individual explanations also apply to other bakery foods. The second reason is that recently, it is required to promote product development with dietary restrictions based on various religious ideas such as halal and kosher in mind. When animal fats and oils such as lard and beef tallow are used in the baking fat and oil composition of the present invention, the flavor is modified, but the product cannot be provided to a wide range of consumers, which is not preferable. In the present invention, "does not contain animal fats and oils" means that the content of animal fats and oils is 5% by mass or less, including animal fats and oils derived from other components that can be contained in the baking fats and oils composition of the present invention. That is, preferably 0.5% by mass or less, preferably 0.1% by mass or less.

[Whey minerals]
The baking oil / fat composition of the present invention preferably contains whey minerals in addition to the above (A) to (D). This is because the inclusion of whey minerals can impart a better richness to the bakery food, and when combined with the filling, the flavor of the filling can be improved.

Whey minerals are milk or whey (whey) from which proteins and lactose have been removed as much as possible, and are characterized by containing milk ash in a high concentration. Therefore, the mineral composition has a ratio close to that of the raw material milk or whey.

In the oil and fat composition for baking of the present invention, any whey mineral can be used, but the calcium content in the solid content is less than 2% by mass in that a bakery food having a better flavor can be obtained. In particular, it is preferable to use less than 1% by mass of whey minerals. The lower the calcium content, the better. The more calcium there is, the more turbidity, precipitation and bitterness are likely to occur when used in food and drink.

The whey mineral content in the baking oil / fat composition of the present invention, together with the above (A) to (C) and other components that can be contained in the baking oil / fat composition, includes the ash content and Ca / described later. It can be any content that preferably satisfies Mg and K / Na. The preferable content of whey mineral in the baking oil / fat composition depends on the content and composition of the above (A) to (C) in the baking oil / fat composition of the present invention, but for example, as a solid content, It is 0.1 to 4.0% by mass.

[moisture]
The oil and fat composition for baking of the present invention may contain water. When the baking oil / fat composition of the present invention contains water, the content thereof is preferably 0.1 to 60% by mass, more preferably 2 to 40% by mass, and 5 to 30% by mass. It is more preferable to have. When the following other components that can be contained in the baking oil / fat composition of the present invention contain water, the water content contained in the components shall be included in the above water content.

[Other ingredients]
In addition to the above, the baking oil / fat composition of the present invention may contain other components as long as the effects of the present invention are not impaired. Other components that can be contained in the baking oil / fat composition of the present invention include, for example, sugars, emulsifiers, starches, dextrin, dietary fiber, salting agents such as salt and potassium chloride, acetic acid, lactic acid, gluconic acid and the like. Acidulants, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel and red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soybean protein, whole eggs Egg yolk / enzyme-treated egg yolk / egg white / egg protein and other processed egg products, raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodle goat milk, partially defatted milk, defatted milk, processed milk, etc. , And dairy products other than (A) and (C) above, flavoring agents, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, Examples include food materials and food additives such as beans, vegetables, meats and seafood.

The content of other components in the baking oil / fat composition of the present invention may be arbitrary as long as the object of the present invention is not impaired, but is preferably contained in a range of 50% by mass or less, more preferably 30% by mass or less. Let me.

[Ash, calcium, sodium]
Here, the amount of ash, calcium, etc. contained in the ash in the baking oil / fat composition of the present invention will be described.
The baking oil / fat composition of the present invention contains a certain amount of ash because it contains protein-concentrated whey, bittern, whey calcium and the like. The ash content in the baking oil / fat composition of the present invention is from the viewpoint of imparting a preferable richness to the bakery product, from the viewpoint of preferably improving the flavor and richness of the filling when combined with the filling, and from the viewpoint of not imparting an offensive taste. The ash content in the baking oil / fat composition can be 0.1 to 2.0% by mass, preferably 0.8 to 1.9% by mass, and 1.5 to 1.7% by mass. Is more preferable. As the ash content in the baking oil / fat composition of the present invention, in addition to the above (A) to (C), the ash content contained in whey minerals and other components is also considered.

Further, in the baking oil / fat composition of the present invention, from the viewpoint of further improving the richness of the bakery product and further improving the flavor and richness of the filling when combined with the filling, the baking oil / fat composition The ratio of the calcium content to the magnesium content in the non-fat solid content (calcium content / magnesium content; hereinafter may be simply referred to as Ca / Mg) is 3.5 to 12.0. It is possible, preferably 5.0 to 10.2, more preferably 7.5 to 9.5, and even more preferably 7.8 to 8.9. Regarding the fat and oil composition for baking, the amount of minerals such as calcium in the non-fat solid content refers to the total amount of minerals such as calcium contained in the components other than the fat and oil and water of (D). For example, 82 parts by mass of fat and oil mixture, 13.80 parts by mass of water, 3.10 parts by mass of protein-enriched whey (1150 mg of calcium per 100 g), 0.30 parts by mass of whey calcium (28600 mg of calcium per 100 g). , 0.20 parts by mass of bitter juice (containing 1230 mg of calcium per 100 g), 10% salted egg yolk (containing 137 mg of calcium per 100 g) in 100 parts by mass of a baking oil / fat composition consisting of 0.60 parts by mass. Calcium in the non-fat solid content is 12.5 parts by mass (1.15 × 3.10 + 28.6 × 0.30 + 1.23 × 0.20 + 0.137 × 0.60 = 12.47).

Further, from the same viewpoint, the ratio of the potassium content to the sodium content in the non-fat solid content in the baking oil / fat composition (potassium content / sodium content. Hereinafter, it may be simply referred to as K / Na. ) Can be 0.1 to 2.4, preferably 1.9 to 2.4, and more preferably 2.1 to 2.4.

[form]
Since the baking oil / fat composition of the present invention contains a relatively large amount of ash, the ash component is likely to be localized in the outer phase when it is in the form of an oil-in-water emulsified oil / fat having water as a continuous phase. Therefore, when it is used as a dough for bakery foods, the dough is easily tightened and easily affects the baking color and flavor. Therefore, it is preferable that the baking oil / fat composition of the present invention has a continuous phase of oil / fat such as a shortening type, a water-in-oil emulsion, or an oil-in-oil emulsion.

<Manufacturing method of oil and fat composition>
Next, a preferable method for producing the baking oil / fat composition of the present invention will be described.
The baking oil / fat composition of the present invention can be produced in the same manner as a normal baking oil / fat composition except that it contains protein-concentrated whey, bittern, whey calcium, and oil / fat. The production method is not particularly limited, and it can be produced by a known method. Hereinafter, a case where a baking oil / fat composition, which is a water-in-oil emulsion, is produced using protein-concentrated whey, bittern, whey calcium, and oil / fat will be described as an example.

In order to produce a baking oil / fat composition which is a water-in-oil emulsion, protein-concentrated whey, bitter juice and whey calcium are preferably used, and the ash content of the obtained baking oil / fat composition, Ca / Mg, K / The amount of Na is appropriately contained in the aqueous phase or the oil phase so that the value of Na is within the above range. Next, the oil phase and the aqueous phase are mixed and emulsified into a water-in-oil type to obtain a preliminary emulsified solution. Then, by cooling the obtained preliminary emulsion, preferably quenching and plasticizing, the oil-and-fat composition for baking of the present invention, which is a water-in-oil emulsion, can be obtained.

Specifically, first, a preliminary emulsified solution is prepared by mixing and emulsifying an oil phase in which an oil or fat contains other components such as an emulsifier, if necessary, and an aqueous phase. The protein-enriched whey, bittern and whey calcium are appropriately dispersed in the aqueous phase or the oil phase. When whey minerals are used, they are preferably contained in the aqueous phase.

It is desirable to sterilize the obtained preliminary emulsion. The sterilization method may be a batch type in a tank, or a continuous method using a plate type heat exchanger or a scraping type heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and even more preferably 80 to 90 ° C. Then, if necessary, pre-cooling is performed to the extent that oil and fat crystals do not precipitate. The temperature of the pre-cooling is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and even more preferably 40 to 50 ° C.

Next, if necessary, the pre-cooled pre-emulsion solution is cooled. Quench plasticization is preferably performed. This quenching plasticization is performed by using a closed continuous scraping tube chiller cooler (A unit) such as a combinator, botator, perfector and chemtator, a plate heat exchanger, and a diamond cooler and a compactor of an open cooler. It can be done using a combination. By quenching, the pre-emulsified liquid becomes a plastic fat composition. At the time of quenching plasticization, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.

When the baking oil composition of the present invention is in a form containing almost no water such as shortening, other components such as protein-enriched whey, bitter juice, whey calcium and, if necessary, whey minerals are obtained. It can be produced by mixing and dispersing in the oil phase in an amount such that the ash content of the baking oil / fat composition and the values of Ca / Mg and K / Na are within the above ranges. In the manufacturing process of the baking oil / fat composition of the present invention, nitrogen, air, etc. may or may not be aerated.

<Use of fat and oil composition, foods using fat and oil composition>
[For roll-in, for kneading]
The baking oil / fat composition of the present invention can be used in various bakery foods such as breads and baked goods, and is particularly suitable for use in bread roll-in and kneading. When the baking oil / fat composition of the present invention is used as a roll-in oil / fat composition, the baking oil / fat composition is formed into a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape, or the like after quenching plasticization. The preferred size for each shape is 50 to 1000 mm in length, 50 to 1000 mm in width, and 1 to 50 mm in thickness in the case of a sheet. In the case of a block shape, the length is 50 to 1000 mm, the width is 50 to 1000 mm, and the thickness is 50 to 500 mm. In the case of a columnar shape, the diameter is 1 to 25 mm and the length is 5 to 100 mm. In the case of a rectangular parallelepiped, the length is 5 to 50 mm, the width is 5 to 50 mm, and the height is 5 to 100 mm. When the baking oil / fat composition of the present invention is used for kneading bakery foods, it is preferable to pour the baking oil / fat composition into a container such as a case or a cup after quenching plasticization.

[Dough]
The present invention provides a bakery food dough in which the baking oil / fat composition of the present invention is used. The bakery food dough of the present invention is suitable for making bread dough, and the bread dough is not particularly limited and may be any kind of bread dough. Specific examples thereof include bread dough, variety bread dough, butter roll dough, soft roll dough, semi-hard roll dough, hard roll dough, sweet roll dough, Danish pastry, pastry dough, and French bread dough.

The blending amount of the baking oil / fat composition of the present invention in the bread dough of the present invention is the same as that of the conventional baking oil / fat composition, and an appropriate content is selected depending on the type of bread dough, the strength of the desired effect, and the like. To. For example, when kneading into bread dough, the blending amount of the baking oil / fat composition is preferably 30 parts by mass or less, more preferably 20 parts by mass or less, still more preferably 15 parts by mass or less with respect to 100 parts by mass of flours. Yes, and more preferably 0.5 parts by mass or more, more preferably 1 part by mass or more, and further preferably 1.5 parts by mass or more. When used for roll-in, the blending amount of the baking oil / fat composition is preferably 120 parts by mass or less, more preferably 100 parts by mass or less, and preferably 20 parts by mass with respect to 100 parts by mass of the flour. The above is more preferably 30 parts by mass or more.

The flours to be blended in the bread dough of the present invention include wheat flour (weak flour, medium flour, semi-strength flour, strong flour), wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, and rye whole grain flour. , Soybean flour, rye flour, etc., and one or more selected from these can be used.

The bread dough of the present invention preferably contains wheat flour as flours. The content of wheat flour in the flour is preferably 50% by mass or more, more preferably 80% by mass or more, and further preferably 100% by mass.

When the bread dough of the present invention contains flours other than wheat flour, the bread dough preferably contains gluten. The content of gluten in the bread dough is such that the protein content is preferably 5 to 20% by mass, more preferably 10 to 18% by mass, based on the total amount of the flour and gluten.

If necessary, the bread dough of the present invention may contain other raw materials that can be used as general confectionery bread ingredients. Other raw materials include, for example, water, fats and oils, yeast, sugars and sweeteners, thickening stabilizers, colorants, antioxidants, dextrin, milk and dairy products, eggs and egg products, starches, cheeses, and distillation. Liquor, brewed liquor, various liqueurs, emulsifiers, swelling agents, inorganic salts, salt, baking powder, yeast foods, cacao and cacao products, coffee and coffee products, herbs, beans, proteins, preservatives, bitterness, acidulants, pH Examples thereof include adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavors, various food materials and food additives.

Other raw materials can be used in any amount as long as the effects of the present invention are not impaired. Water is used in a range of preferably 30 to 100 parts by mass, more preferably 30 to 70 parts by mass with respect to 100 parts by mass of the above-mentioned flours. Further, the raw materials other than water are blended in a range of 100 parts by mass or less, more preferably 50 parts by mass or less in total with respect to 100 parts by mass of the flour. When a raw material containing water is used as the other raw material, the above water shall include the water contained in the other raw material.

The bread dough of the present invention can be produced by any bread making method commonly used as a bread making method, including a medium seed method, a direct kneading method, a liquid seed method, a medium noodle method, and a hot water seed method. .. When it is produced by the medium seed method, it can be produced by kneading and containing the baking oil / fat composition of the present invention in the medium seed dough and / or the main kneading dough, but it is kneaded and contained in the main kneading dough. It is preferable to let it.

The bread dough of the present invention can be refrigerated and frozen.

[Bread]
Next, the bread of the present invention will be described.
The present invention provides bread that is a heat-treated product of bread dough in which the baking oil / fat composition of the present invention is used. The bread of the present invention has a good richness by using the oil and fat composition for baking of the present invention. Further, as will be described later, the sweet bread in which the bread of the present invention and various fillings are combined can feel the flavor and richness of the filling in a preferable and strong manner, and as a result, the flavor of the entire sweet bread is improved. Is obtained.

The heat treatment is not particularly limited, and examples thereof include baking, frying, steaming, and microwave processing the bread dough. As the conditions for the heat treatment, known conditions can be adopted without particular limitation. In addition, the obtained bread of the present invention can be stored in a refrigerator or frozen, and can be heated in a microwave oven after storage.

The type of bread of the present invention is not particularly limited as long as it is obtained by heat-treating a bread dough using the baking oil composition of the present invention, and for example, bread, variety bread, butter roll, soft roll, semi-hard bread. Examples include rolls, hard rolls, sweet rolls, Danish pastries, pastries, and French bread. As described above, the bread using the baking oil / fat composition of the present invention can preferably enhance the flavor of the filling when combined with the filling. Therefore, the bread of the present invention is a sweet bread combined with the filling. Is preferable.

[Sweet bread]
Here, the sweet bread of the present invention will be described.
The present invention provides a sweet bread in which the above bread and filling are combined. The combination of bread and filling is by wrapping, injecting after baking, topping, sanding, coating, folding, etc. The timing of combining may be performed by wrapping, folding, or the like before the heat treatment, or may be performed by injection, topping, or the like after the heat treatment.

The filling used in the sweet bread of the present invention may take any form as long as it is used in ordinary bread making, and examples thereof include cream, jam, bean paste, and chocolate. An example of a preferred filling is a milky cream.

When the filling used in the present invention is a cream, whipped cream, butter cream, fat spread, etc. obtained by appropriately whipping an emulsion such as an oil-in-water emulsion, a water-in-oil emulsion, or a double emulsion. It may be an aerated cream or a paste-like or sheet-like cream such as flower paste. These are appropriately selected depending on the dough composition of the bread to be compounded, the desired texture, and the like. When combining semi-hard rolls and hard rolls with a relatively lean composition of bread dough, and bread and fillings such as French bread, select fillings such as degassed rich flavored condensed milk cream, butter cream, and fat spread. It is preferable to do so.

The flavor of the filling used in the confectionery bread of the present invention is not particularly limited, and for example, fillings having dairy flavors such as milk flavor, condensed milk flavor, yogurt flavor, cheese flavor, egg yolk flavor, pudding flavor, custard flavor and the like. Fillings with a system flavor, fillings with a hard fruit flavor such as almond flavor and hazelnut flavor, fillings with a variety of fruit flavors, matcha flavor, tea flavor, coffee flavor, cafe ole flavor and other tea / coffee flavors Examples thereof include fillings having a flavor, fillings having a sweetener-based flavor such as honey flavor, maple syrup flavor, and brown sugar flavor, and fillings having a confectionery flavor such as chocolate flavor and caramel flavor.

In the present invention, the effect of the present invention can be more preferably obtained by selecting a filling having a milk-based flavor and a filling having an egg-based flavor. One of the reasons for this is that the preferable ash composition (Na / K, Ca / Mg) of the baking oil / fat composition of the present invention containing protein-concentrated whey, bittern, and whey calcium is equivalent to the value of general raw milk. Therefore, it is considered that the flavor of milk can be particularly enhanced without any discomfort.
Hereinafter, the present invention will be described in detail based on examples.

<Manufacturing example: Oil and fat mixture>
The fats and oils used in Comparative Examples 1 to 5 and Examples 1 to 6 below were prepared as a fat and oil mixture as follows. That is, 18 parts by mass of palm oil, 67 parts by mass of random transesterified oil of palm superolein, and 15 parts by mass of random transesterified oil of palm olein were heated to 60 ° C. to dissolve them, and then mixed to prepare a fat and oil mixture. Got

<Manufacturing example: Whey mineral>
The sweet whey obtained as a by-product in the production of cheese was separated by nanofiltration membrane, and then concentrated by reverse osmosis filtration membrane separation until the solid content became 20% by mass to obtain concentrated sweet whey. The obtained concentrated sweet whey was heat-treated at 80 ° C. for 20 minutes, and the resulting precipitate was centrifuged to remove it from the concentrated sweet whey. The concentrated sweet whey from which the precipitate had been removed was further concentrated with an evaporator to obtain whey mineral having a solid content of 37%.

<Other raw materials>
In the following examples and comparative examples, FondlacSL (manufactured by Maigret) was used as the protein-enriched whey (A). Further, as the protein-enriched whey (B), Lacprodan 80 (manufactured by Arla Foods) was used. In addition, no emulsifier was used, and 10% salted egg yolk was used as an example of an emulsifying component. For whey calcium, a product manufactured by Meiji Food Materia Co., Ltd. was used, for eggshell calcium, a product manufactured by Sanshu Foods Co., Ltd. was used, and for concentrated bittern, a product manufactured by Nihonkaisui Co., Ltd. was used.

Table 1 shows the component compositions of the fat and oil formulations and the raw materials other than water used in the production of the fat and oil composition for baking.

<Comparative Examples 1 to 6, Examples 1 to 6: Oil and Fat Composition>
Baking oil and fat compositions A to L were produced based on the following procedure so as to have the formulation shown in Table 2 below.

First, the fat and oil mixture is heated to 60 ° C. to dissolve it, and in addition to protein-concentrated whey (A), protein-concentrated whey (B), whey calcium, and eggshell calcium, salted egg yolk is mixed and dispersed, and this is mixed and dispersed. It was a phase. On the other hand, an aqueous phase was prepared in which whey minerals, bittern, refined salt, and potassium chloride were mixed and dispersed in water. The prepared oil phase and aqueous phase are mixed to form a water-in-oil emulsion, sterilized, and cooled while kneading in a quenching plasticization step (cooling rate -20 ° C / min). Got

<Examples 7 to 12, Comparative Examples 7 to 12: Semi-hard roll, sweet bread>
Using the baking oil and fat compositions A to L obtained as described above, semi-hard rolls were obtained by the following formulation and manufacturing method. After obtaining the semi-hard rolls, a notch was made in the side of each semi-hard roll, and 15 g of "Hokkaido condensed milk cream" (manufactured by Maruwa Yushi) was sandwiched as a filling to prepare a sweet bread. The obtained semi-hard rolls and sweet bread were evaluated by 10 specialized panelists according to the following evaluation criteria. The results are shown in Tables 3 and 4 as ⊚ +: 46 to 50 points, ⊚: 40 to 45 points, ◯: 34 to 39 points, Δ: 28 to 33 points, XX: 27 points or less. Only the samples that obtained ◎ +, ◎, or ○ in all the evaluation items were treated as acceptable products. Prior to the evaluation, the degree of sensuality corresponding to each score was adjusted among the panelists in advance.

Further, the semi-hard roll of Comparative Example 13 and the sweet bread using the semi-hard roll of Comparative Example 13 were used as controls at the time of each evaluation.

Hereinafter, the experimental example of the sweet bread using the semi-hard roll of Comparative Example 13 may be represented as Comparative Example 13-2, and the experiment of the sweet bread using the semi-hard roll of Examples 7 to 12 and Comparative Examples 7 to 12 may be expressed. In the example, it may be expressed in the same way.

[Semi-hard roll formulation]

[Semi-hard roll manufacturing method]
All the raw materials other than the fat and oil compositions for shortening and baking were put into a mixer bowl and mixed at a low speed for 3 minutes and at a medium speed for 3 minutes using a hook. The fat and oil compositions for shortening and baking were added thereto, and the mixture was further mixed at a low speed for 3 minutes and at a medium speed for 4 minutes. The kneading temperature was 26 ° C. This semi-hard roll dough was placed in a dough box and fermented in a thermostatic chamber at a temperature of 29 ° C. and a relative humidity of 75% for 1 hour. After punching, a floor time of 30 minutes was taken to obtain a semi-hard roll dough. This dough was divided into 70 g, rounded, and then benched for 30 minutes, and then molded into a semi-hard roll mold using a mulder. After taking a hoiro at 34 ° C. and a relative humidity of 85% for 60 minutes, a coup was put in the fixed kiln set at 200 ° C., steam was put in, and the mixture was fired for 15 minutes to obtain a semi-hard roll.

[Semi-hard roll flavor evaluation]
5 points: Compared to the control, I strongly feel the excellent richness.
4 points: Compared to the control, I feel the richness.
3 points: Compared to the control, it feels a little rich.
2 points: It has the same richness as the control. Or you can feel a strange taste.
1 point: I can't feel the richness more than the control

[Evaluation of sweet bread flavor]
5 points: Compared to the control, the milky flavor and richness of the filling were enhanced, and no offensive taste was felt, and the filling was preferably strengthened.
4 points: Compared to the control, the milky flavor and richness of the filling were more pronounced, and no offensive taste was felt, which was generally good.
3 points: Compared to the control, the milky flavor and richness of the filling were slightly enhanced.
2 points: It had the same flavor as the control. Or I felt something strange.
1 point: The flavor was less than that of the control. Or the taste was strongly felt.

First, Example 12 and Comparative Examples 7 to 12 and Example 12-2 and Comparative Examples 7-2 to 12-2 are compared. According to this comparison, simply containing the fat and oil mixture did not have the effect of improving the flavor of the semi-hard roll itself or the flavor of the entire sweet bread, and the combination of protein-enriched whey, bittern, and whey calcium was not obtained. It was found that the desired effect can be obtained by including it.

Further, comparing Examples 7 to 12 and Examples 7-2 to 12-2, the ash content and the ratio of the calcium content to the magnesium content in the non-fat solid content (Ca / Mg). ) And the ratio of the potassium content to the sodium content (K / Na) in the non-fat solid content also confirmed that the effect obtained was different. In particular, as can be seen from the evaluation results of Examples 9-2 and 10-2, the ratio of calcium oil content to magnesium content (Ca / Mg) in the non-fat solid content and potassium content in the non-fat solid content. It was suggested that the ratio of the amount to the sodium content (K / Na) was within a predetermined range, which was important for improving the flavor of the whole sweet bread.

Further, as can be seen from the comparison of the evaluation results of Example 7 and Example 7-2 and Comparative Example 8 and Comparative Example 8-2, by using whey calcium as the calcium source, a more excellent flavor improving effect can be obtained. It was confirmed that it was obtained. The reason for this has not been clarified, but it is presumed that eggshell calcium has a porous structure and has adsorbed components related to flavor.

On the other hand, in Comparative Example 9 and Comparative Example 9-2, an off-flavor that was considered to be derived from potassium chloride was confirmed, and the flavor evaluation as a sweet bread was also poor. From this, in order to enhance the flavor of the filling and improve the flavor of the sweet bread as a whole, the ratio of the calcium content to the magnesium content in the non-fat solid content in the baking oil composition used for the bread dough (Ca). / Mg) and the ratio of potassium content to sodium content (K / Na) in the non-fat solid content are not only adjusted to a preferable predetermined range, but also protein-enriched whey, bitter juice, and whey calcium. It was suggested that it was necessary to combine them.

Claims (7)

A baking oil / fat composition containing the following (A) to (D).
(A) Protein-enriched whey (B) Bittern (C) Whey calcium (D) Oil The above-mentioned protein-enriched whey is a protein-enriched whey having a protein content of 25 to 30% by mass, a carbohydrate content of 40 to 55% by mass, and an ash content of 15 to 25% by mass. The baking oil / fat composition according to claim 1, wherein the composition is characterized by being present. Claim 1 is characterized in that the ratio of the calcium content to the magnesium content (calcium content / magnesium content) in the non-fat solid content in the oil / fat composition for baking is 5.0 to 10.2. Alternatively, the baking oil / fat composition according to 2. The baking oil / fat composition according to any one of claims 1 to 3, wherein the oil / fat does not contain animal fat / oil. A bread dough using the baking oil / fat composition according to any one of claims 1 to 4. Bread which is a heat-treated product of the bread dough according to claim 5. A sweet bread in which the bread and filling according to claim 6 are combined.