JP2021103989A - Oil and fat composition for sweet buns - Google Patents
Oil and fat composition for sweet buns Download PDFInfo
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Abstract
Description
本発明は、特定の菓子パンにて、成形時の作業性が低下せず、焼成後のボリュームが良好で、歯切れよい食感となる菓子パン用油脂組成物に関する。 The present invention relates to an oil / fat composition for sweet buns, which does not reduce workability during molding, has a good volume after baking, and has a crispy texture in a specific sweet bun.
イースト発酵させて作られるパン生地の製造で油脂は重要な役割を担う。用途別に大別すると、折込用油脂、練り込み用油脂に分けられる。そのうち、練り込み用油脂は、パン生地中の、小麦たんぱく質が均一で網目状につながってできたグルテンに沿って伸びることで、グルテンの伸展性向上に寄与し、パンの老化を抑制や、ボリューム向上に寄与する。 Fats and oils play an important role in the production of bread dough made by yeast fermentation. It can be roughly divided into fats and oils for folding and fats and oils for kneading. Of these, the fats and oils for kneading contribute to improving the extensibility of gluten by extending along the gluten formed by the uniform and mesh-like connection of wheat proteins in the bread dough, suppressing the aging of bread and improving the volume. Contribute to.
練り込み用油脂の配合量はパンの種類によって異なり、食パンの場合、一般的に穀粉１００質量部に対して油脂は８質量部以下である。菓子パンの場合、穀粉１００質量部に対して油脂は１０質量部以上２５質量部以下配合する。市場ニーズの多様化に伴い、歯切れよい食感の要望は高まっている。菓子パンにおいて、歯切れ感を特に向上させたい場合、油脂を２５質量部以上配合することがある。パン製造工程には、ミキシングと言われる、油脂と小麦粉と水、そしてその他原料とを混合する工程があり、油脂を２５質量部以上配合した場合、油脂の分散が不十分となり、グルテンは不均一でつながりの弱い状態になる。グルテンは菓子パンの形を保つのに必須な成分ということが知られており、不均一でつながりの弱い状態に変化したグルテンでは、菓子パンの形を十分に保つことができず、結果、菓子パンのボリュームが低下してしまう。また、油脂の分散が不十分となるため、焼成前の生地にて、成形時にべたついて作業性が低下する。
イースト発酵させて作られるパンに一般的に用いられる糖類はパンに甘さとしっとり感を与える目的で配合する。糖類の配合量はパンの種類によって異なり、菓子パンの場合１０〜２５質量部である。近年、嗜好の多様化にともない、より甘くてしっとりとしている菓子パンが求められるようになった。しかし、パンをより甘くてしっとりさせるために糖類を２５質量部以上配合すると、糖類がイーストの発酵を阻害して、菓子パンのボリュームが低下する場合があった。
このように油脂を多く含み、歯切れ良い食感の菓子パンにおいて、成形時の作業性を低下させず、ボリュームを向上させることは困難であり、糖類が２５質量部以上では一層困難だった。
The amount of fats and oils for kneading varies depending on the type of bread, and in the case of bread, the amount of fats and oils is generally 8 parts by mass or less with respect to 100 parts by mass of flour. In the case of sweet bread, 10 parts by mass or more and 25 parts by mass or less of fats and oils are blended with respect to 100 parts by mass of flour. With the diversification of market needs, the demand for a crisp texture is increasing. In sweet buns, if it is desired to particularly improve the crispness, 25 parts by mass or more of fats and oils may be added. In the bread manufacturing process, there is a process called mixing, in which fats and oils, flour, water, and other raw materials are mixed. When fats and oils are mixed in an amount of 25 parts by mass or more, the fats and oils are not sufficiently dispersed and the gluten is non-uniform. The connection becomes weak. Gluten is known to be an essential ingredient for maintaining the shape of sweet buns, and gluten that has changed to a non-uniform and weakly connected state cannot maintain the shape of sweet buns sufficiently, resulting in the volume of sweet buns. Will decrease. In addition, since the dispersion of fats and oils is insufficient, the dough before baking becomes sticky at the time of molding and the workability is lowered.
Sugars commonly used in bread made by yeast fermentation are added for the purpose of giving bread a sweet and moist feeling. The amount of saccharides to be blended varies depending on the type of bread, and is 10 to 25 parts by mass in the case of sweet bread. In recent years, with the diversification of tastes, sweeter and moist sweet bread has been demanded. However, when 25 parts by mass or more of sugars are added to make the bread sweeter and moist, the sugars may inhibit the fermentation of yeast and reduce the volume of sweet bread.
As described above, in a sweet bread containing a large amount of oil and fat and having a crisp texture, it is difficult to improve the volume without lowering the workability at the time of molding, and it is more difficult when the sugar content is 25 parts by mass or more.
油脂を多く含むバラエティブレッドに関する技術が特許文献１に開示されている。しかしながら特許文献１に記載の技術は、３５℃における固体脂含量の記載がなく、特許文献１での油脂組成では、本明細書で規定する３５℃における固体脂含量を下回ることが、その組成から推測できる。また、油脂を多く含む場合に課題となる、焼成前生地の成形時のべたつき改善について記述はなく、課題の解決には至っていない。特許文献２には、糖類を多く含む菓子パンでも、原料を多段階に分けて穀粉生地と混合することで、発酵障害を引き起さず、菓子パンのボリューム低下を抑える方法が開示されている。しかしながら、特許文献２に記載の技術は、油脂を２５質量部以上含んだ場合の、菓子パンの焼成前生地の成形時のべたつき改善や、ボリューム向上について記述がなく、課題解決には至らない。
以上のように、従来の技術では、油脂を多く含み、歯切れ良い食感の菓子パンにおいて、成形時の作業性を低下させず、菓子パンのボリュームを向上させることができなかった。
Patent Document 1 discloses a technique relating to a variety red containing a large amount of fats and oils. However, the technique described in Patent Document 1 does not describe the solid fat content at 35 ° C., and the oil / fat composition in Patent Document 1 is lower than the solid fat content at 35 ° C. specified in the present specification. I can guess. In addition, there is no description about the improvement of stickiness during molding of the pre-baking dough, which is a problem when a large amount of oil and fat is contained, and the problem has not been solved yet. Patent Document 2 discloses a method of suppressing a decrease in the volume of a sweet bun without causing a fermentation disorder by mixing the raw material with the flour dough in a plurality of stages even in the sweet bun containing a large amount of sugar. However, the technique described in Patent Document 2 does not describe improvement of stickiness and volume improvement at the time of molding the dough before baking of sweet bread when 25 parts by mass or more of fats and oils are contained, and does not solve the problem.
As described above, in the conventional technique, in a sweet bun containing a large amount of oil and fat and having a crisp texture, the workability at the time of molding is not lowered and the volume of the sweet bun cannot be improved.
本発明は、穀粉１００質量部に対して油脂を２５〜５０質量部含有する菓子パンでも、成形時の作業性が低下せず、歯切れとボリュームが良好となる菓子パン用油脂組成物およびそれを含む菓子パン用穀粉生地、および菓子パンの製造方法を提供することを目的とする。 The present invention is a confectionery bread containing 25 to 50 parts by mass of fat and oil with respect to 100 parts by mass of flour, which does not reduce workability during molding and has good crispness and volume. It is an object of the present invention to provide a method for producing flour dough and sweet bread.
本発明者は鋭意検討を重ねた結果、３５℃と２５℃の固体脂含量が特定範囲である油脂組成物を含有する菓子パンが上記課題を解決することの知見を見出し、本発明を完成するに至った。
すなわち、本発明は以下の発明である。
As a result of diligent studies, the present inventor has found that a confectionery bread containing an oil / fat composition having a solid fat content of 35 ° C. and 25 ° C. in a specific range solves the above problems, and completes the present invention. I arrived.
That is, the present invention is the following invention.
〔１〕穀粉１００質量部に対して、油脂を２５〜５０質量部含有する菓子パンにおいて用いられる菓子パン用油脂組成物であって、３５℃の固体脂含量が５〜１５％、２５℃の固体脂含量が１０〜３０％である菓子パン用油脂組成物。
〔２〕穀粉１００質量部に対して、〔１〕に記載の菓子パン用油脂組成物を、油脂の含有量として２５〜５０質量部含有する菓子パン用穀粉生地。
〔３〕穀粉１００質量部に対して、上白糖、グルコース及び水あめのうち１種類以上を２５〜５０質量部含む、〔２〕に記載の菓子パン用穀粉生地。
〔４〕〔２〕又は〔３〕に記載の菓子パン用穀粉生地を焼成してなる菓子パンの製造方法。
[1] A fat and oil composition for sweet bread used in sweet bread containing 25 to 50 parts by mass of fat and oil with respect to 100 parts by mass of flour, and has a solid fat content of 35 ° C. of 5 to 15% and a solid fat content of 25 ° C. An oil / fat composition for sweet bread having a content of 10 to 30%.
[2] A flour dough for sweet bread containing 25 to 50 parts by mass of the fat and oil composition for sweet bread according to [1] with respect to 100 parts by mass of flour.
[3] The flour dough for sweet bread according to [2], which contains 25 to 50 parts by mass of one or more of white sugar, glucose and starch syrup with respect to 100 parts by mass of flour.
[4] A method for producing sweet bread, which is obtained by baking the flour dough for sweet bread according to [2] or [3].
本発明により、焼成前の生地にて成形時の作業性を低下させず、菓子パンの歯切れとボリュームを向上させることのできる菓子パン用油脂組成物およびそれを含む菓子パン用穀粉生地、および菓子パンの製造方法を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, an oil and fat composition for sweet buns, a flour dough for sweet buns containing the same, and a method for producing sweet buns, which can improve the crispness and volume of sweet buns without lowering the workability during molding in the dough before baking Can be provided.
以下、本発明について詳細に説明する。 Hereinafter, the present invention will be described in detail.
〔菓子パン用油脂組成物〕
本発明の菓子パン用油脂組成物は、穀粉１００質量部に対して、油脂を２５〜５０質量部含有する菓子パンにおいて用いられる菓子パン用油脂組成物であって、３５℃の固体脂含量が５〜１５％、２５℃の固体脂含量が１０〜３０％であることを特徴とする。３５℃及び２５℃における固体脂含量をこの範囲に調整することにより、焼成前の生地にて成形時の作業性を低下させず、菓子パンのボリュームを向上させることができる。
[Fat composition for sweet bread]
The fat and oil composition for sweet bread of the present invention is a fat and oil composition for sweet bread used in sweet bread containing 25 to 50 parts by mass of fat and oil with respect to 100 parts by mass of flour, and has a solid fat content of 5 to 15 at 35 ° C. %, The solid fat content at 25 ° C. is 10 to 30%. By adjusting the solid fat content at 35 ° C. and 25 ° C. within this range, it is possible to improve the volume of sweet bread without lowering the workability during molding of the dough before baking.
この理由について考察すると、２５℃は油脂を生地に分散させる工程、及び焼成前の生地の形を整える成形工程の温度とみなすことができる。２５℃における固体脂含量が１０〜３０％であれば、２５℃の雰囲気下のパン生地の硬さより若干硬い油脂物性となる。油脂を分散させる工程は、混合機械によって強制的に行うため、その工程により、油脂が適度に柔らかくなる。適度に柔らかくなった油脂は、生地への分散性が良好となり、グルテン膜に沿って伸びることができる。その結果、グルテンが均一な状態で形成される。菓子パン用穀粉生地において、油脂を良好に分散でき、均一でつながりのよいグルテンに改質できれば、良好なボリュームの菓子パンとなる。また、焼成前生地の成形時のべたつきが少なく、作業性の低下もない。２５℃の固体脂含量が１０％未満の場合、油脂が柔らかくなりすぎてしまい、成形時に生地はべたついてしまう。２５℃の固体脂含量が３０％を超える場合、油脂が硬いため、生地への分散性が悪くなる。その結果、グルテンは不均一でつながりの弱い状態となるため、菓子パンのボリュームは低下する。また、分散しきれず、塊として残った油脂の影響で、成形時に生地はべたついてしまう。
また、３５℃は、パン生地の発酵初期過程の温度とみなすことができる。固体脂含量が５〜１５％であれば、３５℃の雰囲気下のパン生地の硬さより、やや柔らかく、また３５℃下でも油脂は可塑状となり、グルテンに沿って薄く層状に伸びた油脂が、発酵時に発生する二酸化炭素ガスを保持する。糖の影響でイーストの発酵阻害が起き、発生する二酸化炭素ガス量が少なくなっても、しっかり二酸化炭素ガスを保持することで、菓子パンのボリュームが良好となる。３５℃の固体脂含量が５％未満の場合、油脂の可塑性はなくなり、発酵時に発生する二酸化炭素ガスを十分に保持することができず、菓子パンはボリュームが低下する。３５℃の固体脂含量が１５％を超える場合、油脂のそのものの硬さが影響して、発酵過程で十分に生地が伸びることが出来ず、結果として、菓子パンのボリュームが低下する。
Considering this reason, 25 ° C. can be regarded as the temperature of the step of dispersing fats and oils in the dough and the temperature of the molding step of adjusting the shape of the dough before baking. When the solid fat content at 25 ° C. is 10 to 30%, the fat and oil characteristics are slightly harder than the hardness of the bread dough under the atmosphere of 25 ° C. Since the step of dispersing the fats and oils is forcibly performed by the mixing machine, the steps of the steps make the fats and oils appropriately soft. The moderately softened fats and oils have good dispersibility in the dough and can extend along the gluten film. As a result, gluten is formed in a uniform state. In the flour dough for sweet bread, if the fats and oils can be well dispersed and the gluten can be modified into a uniform and well-connected gluten, the sweet bread has a good volume. In addition, there is little stickiness during molding of the dough before baking, and there is no deterioration in workability. If the solid fat content at 25 ° C. is less than 10%, the fats and oils become too soft and the dough becomes sticky during molding. When the solid fat content at 25 ° C. exceeds 30%, the fat and oil are hard and the dispersibility in the dough becomes poor. As a result, gluten becomes non-uniform and weakly connected, resulting in a decrease in the volume of sweet buns. In addition, the dough becomes sticky during molding due to the influence of the fats and oils that cannot be completely dispersed and remain as lumps.
Further, 35 ° C. can be regarded as the temperature in the initial process of fermentation of bread dough. If the solid fat content is 5 to 15%, it is slightly softer than the hardness of the bread dough in an atmosphere of 35 ° C, and the fat becomes plastic even at 35 ° C, and the fat that extends in thin layers along the gluten is fermented. Holds the carbon dioxide gas that is sometimes generated. Even if the fermentation of yeast is inhibited due to the influence of sugar and the amount of carbon dioxide gas generated is reduced, the volume of sweet bread is improved by firmly retaining the carbon dioxide gas. When the solid fat content at 35 ° C. is less than 5%, the plasticity of the fat and oil is lost, the carbon dioxide gas generated during fermentation cannot be sufficiently retained, and the volume of the sweet bread is reduced. When the solid fat content at 35 ° C. exceeds 15%, the hardness of the fat itself affects the dough, and the dough cannot be sufficiently stretched in the fermentation process, resulting in a decrease in the volume of sweet bread.
本発明の菓子パン用油脂組成物において、２５℃における固体脂含量は１０〜３０％であるが、その下限値は、好ましくは１５％以上であり、より好ましくは２０％以上であり、特に好ましくは２５％以上である。
また、３５℃における固体脂含量は５〜１５％であるが、その下限値は、好ましくは１０％以上である。
In the fat and oil composition for sweet bread of the present invention, the solid fat content at 25 ° C. is 10 to 30%, but the lower limit thereof is preferably 15% or more, more preferably 20% or more, and particularly preferably. It is 25% or more.
The solid fat content at 35 ° C. is 5 to 15%, but the lower limit thereof is preferably 10% or more.
３５℃における固体脂含量が５〜１５％、２５℃における固体脂含量が１０〜３０％となる油脂組成としては、パーム油、ナタネ油、大豆油等の天然の植物油、牛脂、豚脂、魚油等の天然の動物油、またはこれらの硬化油、極度硬化油、分別油、エステル交換油を使用し、目的に応じて組み合わせて用いることができる。 The oil and fat composition in which the solid fat content at 35 ° C is 5 to 15% and the solid fat content at 25 ° C is 10 to 30% includes natural vegetable oils such as palm oil, rapeseed oil and soybean oil, beef fat, pork fat and fish oil. Natural animal oils such as, or these hydrogenated oils, extremely hydrogenated oils, fractionated oils, and ester exchange oils can be used in combination according to the purpose.
本発明の油脂において、エステル交換油を含有することが好ましく、エステル交換油の使用は、固体脂含量を任意に調整することができるため、本発明の課題に解決に有用である。また、エステル交換油の原料は、例えば、菜種油、大豆油、パームオレインなどの液状油（２０℃）、パーム油、ヤシ油、パーム核油などの天然の可塑性油脂、菜種極度硬化油、ハイオレイン菜種極度硬化油、パーム極度硬化油、ヤシ極度硬化油、パーム核極度硬化油などの極度硬化油を任意に組み合わせて用いることができる。これらの原料を使用することによって、任意の固体脂含量に調整できるため、本発明の課題解決に有用である。一般的に用いられるエステル交換の方法は、例えば、混合油に触媒としてナトリウムメトキシド等のアルカリ触媒、またはリパーゼ等の酵素を用いて反応させる方法が挙げられる。エステル交換は、位置特異的なエステル交換であっても、ランダムエステル交換であってもよいが、ランダムエステル交換が好ましい。 The oil and fat of the present invention preferably contain a transesterified oil, and the use of the transesterified oil is useful for solving the problem of the present invention because the solid fat content can be arbitrarily adjusted. The raw materials for the ester exchange oil are, for example, liquid oil (20 ° C.) such as rapeseed oil, soybean oil and palm olein, natural plastic fats and oils such as palm oil, coconut oil and palm kernel oil, rapeseed extremely hardened oil and hyolein. Extremely hardened oils such as rapeseed extremely hardened oil, palm extremely hardened oil, coconut extremely hardened oil, and palm nucleus extremely hardened oil can be used in any combination. By using these raw materials, it is possible to adjust the solid fat content to an arbitrary content, which is useful for solving the problem of the present invention. A commonly used method of transesterification includes, for example, a method of reacting a mixed oil with an alkaline catalyst such as sodium methoxide or an enzyme such as lipase as a catalyst. The transesterification may be position-specific transesterification or random transesterification, but random transesterification is preferred.
固体脂含量の測定は、基準油脂分析試験法「２．２．９ 固体脂含量（ＮＭＲ法）」に準じて測定する。測定装置は、「ＳＦＣ−２０００Ｒ」（アステック株式会社製）を使用し、本発明における固体脂含量は、この測定装置を用いて測定する。 The solid fat content is measured according to the standard fat and oil analysis test method "2.2.9 Solid fat content (NMR method)". As the measuring device, "SFC-2000R" (manufactured by Astec Co., Ltd.) is used, and the solid fat content in the present invention is measured using this measuring device.
それ以外の成分として、レシチン、乳化剤、酸化防止剤、動植物蛋白、油溶性フレーバー等、製パン油脂組成物用に一般的に使用される油溶性成分を含有することができる。また、油脂（油相部）以外にも、水（水相部）を含有してもよい。例えば、油相部１００質量部に対して、水相部を１０〜２０質量部含有することができる。さらには、水以外の水溶性成分として、乳、乳製品、澱粉、糖類、塩類、増粘多糖類、酸味料、酵素、ｐＨ調整剤等の安定剤、香辛料、呈味素材、ＨＬＢ８〜１４の水溶性の乳化剤、水溶性酸化防止剤、水溶性フレーバー等、製パン用に一般的に使用される水溶性成分を含有することができる。 As other components, oil-soluble components generally used for bread-making oil and fat compositions such as lecithin, emulsifiers, antioxidants, animal and plant proteins, and oil-soluble flavors can be contained. Further, water (aqueous phase portion) may be contained in addition to the oil and fat (oil phase portion). For example, 10 to 20 parts by mass of the aqueous phase portion can be contained with respect to 100 parts by mass of the oil phase portion. Furthermore, as water-soluble components other than water, milk, dairy products, starches, sugars, salts, thickening polysaccharides, acidulants, enzymes, stabilizers such as pH adjusters, spices, taste materials, HLB8-14. It can contain water-soluble components generally used for bread making, such as water-soluble emulsifiers, water-soluble antioxidants, and water-soluble flavors.
菓子パン用油脂組成物の製造方法としては、油脂原料を分散させ、温度（７０℃〜８０℃）でプロペラ攪拌等にて１０分間以上加熱攪拌し、均一に溶解する。その後、コンビネーター、リアクテーター等の急冷練り合わせ機、あるいは冷却機能を有す均質機等を用いて１５℃〜２５℃まで降温し、菓子パン用油脂組成物を得る。 As a method for producing an oil / fat composition for sweet bread, the oil / fat raw material is dispersed and heated and stirred at a temperature (70 ° C. to 80 ° C.) for 10 minutes or more by propeller stirring or the like to uniformly dissolve the oil / fat composition. Then, the temperature is lowered to 15 ° C. to 25 ° C. using a quenching kneader such as a combinator or a reactator, or a homogenizing machine having a cooling function to obtain an oil / fat composition for sweet bread.
〔菓子パン用穀粉生地〕
本発明の菓子パン用穀粉生地は、上記菓子パン用油脂組成物を含有することを特徴とする。本発明の菓子パン用穀粉生地は、穀粉１００質量部に対して、前記の菓子パン用油脂組成物を油脂の含有量として２５〜５０質量部含有する。好ましくは３０〜４０質量部である。菓子パン用油脂組成物の含有量が２５質量部未満であると、十分な歯切れ感が得られず、５０質量部を越えると、歯切れ感は良好になるものの、菓子パンの形が保たれずボリュームは低下する。
[Flour dough for sweet bread]
The flour dough for sweet buns of the present invention is characterized by containing the above-mentioned oil and fat composition for sweet buns. The flour dough for sweet buns of the present invention contains 25 to 50 parts by mass of the above-mentioned fat and oil composition for sweet buns as the content of fats and oils with respect to 100 parts by mass of flour. It is preferably 30 to 40 parts by mass. If the content of the oil / fat composition for sweet bread is less than 25 parts by mass, a sufficient crispness cannot be obtained, and if it exceeds 50 parts by mass, the crispness is improved, but the shape of the sweet bread is not maintained and the volume is increased. descend.
本発明の菓子パン用穀粉生地に用いる原料としては、主原料の穀粉として小麦粉の他にイースト、イーストフード、乳化剤、油脂類（ショートニング、ラード、マーガリン、バター、液状油糖）、水、加工澱粉、乳製品、食塩、糖類、調味料（グルタミン酸ソーダ類や核酸類）、保存料、ビタミン、カルシウム等の強化剤、蛋白質、アミノ酸、化学膨張剤、フレーバー等が挙げられる。本発明の菓子パン用油脂組成物は小麦粉を用いる種々の食品に添加し、パン類等のベーカリー製品に利用することができる。 As raw materials used for the flour dough for sweet bread of the present invention, in addition to wheat flour as the main raw material flour, yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil sugar), water, processed starch, etc. Examples include dairy products, salt, sugars, seasonings (sodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical leavening agents, flavors and the like. The oil and fat composition for sweet bread of the present invention can be added to various foods using wheat flour and used for bakery products such as breads.
本発明の菓子パン用穀粉生地は、糖類を含有することが好ましく、更には、上白糖、グルコース及び水あめのうち１種以上を含有することが好ましい。糖類を含有することにより、パンに甘さとしっとり感を与えることができる。
また、糖類の含有量は、特に制限されないが、穀粉１００質量部に対して、２５〜５０質量部であることが好ましい。糖類の含有量をこの範囲に調整することにより、しっかりとした甘さとしっとり感を付与することができる。さらには、糖類の含有量を増加することにより、成型時の作業性が低下したり、菓子パンのボリュームが低下したりするなどの課題があることから、糖類が２５質量部以上含有する場合には、本発明の菓子パン用油脂組成物の成型時の作業性を向上し、菓子パンのボリュームを向上するという効果をより一層発揮することができる。
The flour dough for sweet bread of the present invention preferably contains sugar, and more preferably contains at least one of white sugar, glucose and starch syrup. By containing sugar, bread can be given a sweet and moist feeling.
The content of the saccharide is not particularly limited, but is preferably 25 to 50 parts by mass with respect to 100 parts by mass of the flour. By adjusting the sugar content within this range, a firm sweetness and moist feeling can be imparted. Furthermore, increasing the content of saccharides causes problems such as a decrease in workability during molding and a decrease in the volume of sweet buns. Therefore, when saccharides are contained in an amount of 25 parts by mass or more, , The effect of improving the workability at the time of molding the oil and fat composition for sweet bread of the present invention and improving the volume of sweet bread can be further exhibited.
菓子パン用穀粉生地の製造方法は、スクラッチ製法、ベイクオフ製法、ＱＢＤ製法などの通常の製パン工程を適用することができる。
菓子パン用油脂組成物を添加後から発酵までの温度は、２０〜３０℃であることが好ましく、発酵時は３０〜４０℃であることが好ましい。
菓子パン用油脂組成物を添加後の温度を２０〜３０℃に調整することより、菓子パン用油脂組成物中の油脂の硬さと生地の硬さが同等となるため、生地への油脂の分散性が良好となり、グルテン膜に沿って油脂が伸びることができる。これにより、グルテンが改質され、良好なボリュームの菓子パンとなる。
また、発酵時の温度を３０〜４０℃に調整することにより、油脂が可塑状となり、グルテンに沿って薄く層状に伸びた油脂が、発酵時に発生する二酸化炭素ガスを保持する。そのため、糖類の含有量が高く、イーストの発酵が阻害される場合でも、二酸化炭素ガスが十分に保持され、菓子パンのボリュームを向上することができる。
As a method for producing flour dough for sweet bread, a normal bread making process such as a scratch manufacturing method, a bakeoff manufacturing method, and a QBD manufacturing method can be applied.
The temperature from the addition of the fat and oil composition for sweet bread to fermentation is preferably 20 to 30 ° C, and preferably 30 to 40 ° C during fermentation.
By adjusting the temperature after adding the fat and oil composition for sweet bread to 20 to 30 ° C., the hardness of the fat and oil in the fat and oil composition for sweet bread and the hardness of the dough are equal to each other, so that the dispersibility of the fat and oil in the dough is improved. It becomes good and fats and oils can spread along the gluten film. As a result, gluten is modified to produce a sweet bread with a good volume.
Further, by adjusting the temperature during fermentation to 30 to 40 ° C., the fats and oils become plastic, and the fats and oils extending in thin layers along the gluten retain the carbon dioxide gas generated during fermentation. Therefore, even when the sugar content is high and the fermentation of yeast is inhibited, carbon dioxide gas is sufficiently retained and the volume of sweet bread can be improved.
以下に実施例を挙げて本発明をさらに具体的に説明する。実施例中の配合量と配合割合は質量基準である。 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.
［菓子パン用油脂組成物の製造］
（実施例１）
油相部としてエステル交換油（Ａ）１５ｋｇ（１５質量％）、エステル交換油（Ｂ）６ｋｇ（６質量％）、パーム油９ｋｇ（９質量％）、菜種油７０ｋｇ（７０質量％）を混合し、７０℃〜８０℃まで加温しプロペラ攪拌機（スリーワンモーターＢＬｈ６００ 新東科学製）にて１０分間以上加熱攪拌し、均一に溶解した。油相部に使用した油脂原料は全て日油（株）製であり、その油脂混合液を、リアクテーター（本多交易製）を用いて１５℃〜２０℃まで急冷し、菓子パン用油脂組成物を試作した。
（実施例２〜１０、比較例１〜９）
実施例２〜１０、比較例１〜９については、表１、２の配合比率に従い、上述と同様の製造方法で製造した。
[Manufacturing of oil and fat compositions for sweet bread]
(Example 1)
As the oil phase part, 15 kg (15% by mass) of transesterified oil (A), 6 kg (6% by mass) of transesterified oil (B), 9 kg (9% by mass) of palm oil, and 70 kg (70% by mass) of rapeseed oil were mixed. The oil was heated to 70 ° C. to 80 ° C. and heated and stirred with a propeller stirrer (Three One Motor BLh600, manufactured by Shinto Kagaku) for 10 minutes or more to uniformly dissolve the oil. All the fat and oil raw materials used for the oil phase part are manufactured by NOF CORPORATION, and the fat and oil mixture is rapidly cooled to 15 ° C. to 20 ° C. using a reactor (manufactured by Honda Trading Co., Ltd.) to prepare a fat and oil composition for sweet bread. I made a prototype.
(Examples 2 to 10, Comparative Examples 1 to 9)
Examples 2 to 10 and Comparative Examples 1 to 9 were produced by the same production method as described above according to the blending ratios in Tables 1 and 2.
（エステル交換油の製造）
エステル交換油Ａは、ハイエルシン菜種極度硬化油０．３７５ｋｇ、ヤシ極度硬化油１．１２５ｋｇ、パームオレイン油８．５ｋｇを混合し、エステル交換反応することにより得た。
エステル交換油Ｂは、パーム核油極度硬化油２．７ｋｇ、パーム極度硬化油３．３ｋｇを混合し、エステル交換反応することにより得た。
なお、エステル交換反応は、ナトリウムメトキシドを用いたランダムエステル交換反応で行った。
(Manufacturing of transesterified oil)
The transesterification oil A was obtained by mixing 0.375 kg of hyelsin rapeseed extremely hydrogenated oil, 1.125 kg of coconut extremely hydrogenated oil, and 8.5 kg of palm olein oil and performing a transesterification reaction.
The transesterification oil B was obtained by mixing 2.7 kg of palm kernel oil extremely hydrogenated oil and 3.3 kg of palm extremely hydrogenated oil and performing a transesterification reaction.
The transesterification reaction was carried out by a random transesterification reaction using sodium methoxide.
［菓子パンの製造］
（中種生地製造）
強力粉（品名：オーション 日清製粉製）７００ｇ、全卵６０ｇ、イーストフード（品名：Ｃオリエンタルイースト オリエンタル酵母製）０．１ｇ、イースト（品名：ＵＳイースト オリエンタル酵母製）４ｇ、水４００ｇを上述したミキサー（型番 ＡＭ−２０ 愛工社製）にて低速２分間中速２分間捏ね上げ、できた生地をドウコンディショナー（型番：ＫＭ−６２ＤＸ 協同電熱製作所製）にて２８℃ ２時間発酵させた。
（本捏生地製造）
発酵させた中種生地と、さらに強力粉３００ｇ、上白糖２８０ｇ（対粉２８質量部）、脱脂粉乳３０ｇ、食塩１０ｇ、水あめ１００ｇ（対粉１０質量部）、イースト１０ｇ、水１２０ｇを投入しミキサーにて低速２分間中速４分間高速１分間捏ね上げ、ここで菓子パン用油脂組成物３００ｇ（対粉３０質量部）投入し、さらに低速３分間中速４分間高速１分間捏ね上げ、捏ね上げ温度２８℃の生地を得た。上述したドウコンディショナーにて４０分間静置させた後、２０ｇに分割し、さらに同装置にて２０分間静置させた後、スティック状に成形した。成形された生地を天板に並べて、ドウコンディショナーにて、温度３３℃、湿度７５％の条件下で、６０分間最終発酵を行った。最終発酵後、焼成オーブン（ＰＲＩＮＣＥ ＰＪＢ２−２２２Ｂ フジサワマルゼン製）にて上火２２０℃、下火１６０℃で７分間焼成し、長径約１０ｃｍ、短径約３ｃｍのスティック状小型ロールパンを得た。その後、室温（２５℃ 開放状態）にて放冷しポリエチレン袋に入れ密閉保管した。
[Manufacturing of sweet bread]
(Manufacturing medium-sized fabrics)
Strong flour (product name: Aution Nisshin Flour) 700 g, whole egg 60 g, yeast food (product name: C Oriental yeast oriental yeast) 0.1 g, yeast (product name: US yeast oriental yeast) 4 g, water 400 g (Model number AM-20 manufactured by Aiko Co., Ltd.) was kneaded at low speed for 2 minutes and medium speed was kneaded for 2 minutes, and the resulting dough was fermented at 28 ° C. for 2 hours with a dough conditioner (model number: KM-62DX manufactured by Kyodo Denki Seisakusho).
(Manufacturing of genuine kneading dough)
Add fermented medium-sized dough, 300 g of strong flour, 280 g of white sugar (28 parts by mass of flour), 30 g of skim milk powder, 10 g of salt, 100 g of water candy (10 parts by mass of flour), 10 g of yeast, and 120 g of water to the mixer. Knead at low speed for 2 minutes at medium speed for 4 minutes at high speed for 1 minute, then add 300 g (30 parts by mass of flour) of oil and fat composition for sweet bread, knead at low speed for 3 minutes at medium speed for 4 minutes at high speed for 1 minute, and knead temperature 28. Obtained dough at ° C. After allowing to stand for 40 minutes with the above-mentioned dough conditioner, the mixture was divided into 20 g, and further allowed to stand for 20 minutes with the same device, and then formed into a stick shape. The molded dough was arranged on a top plate and finally fermented in a dough conditioner under the conditions of a temperature of 33 ° C. and a humidity of 75% for 60 minutes. After the final fermentation, baking was performed in a baking oven (PRINCE PJB2-222B manufactured by Fujisawa Maruzen) at 220 ° C. on the top heat and 160 ° C. on the bottom heat for 7 minutes to obtain a stick-shaped small roll pan having a major axis of about 10 cm and a minor axis of about 3 cm. Then, it was allowed to cool at room temperature (25 ° C. open state), placed in a polyethylene bag, and stored in a sealed manner.
（菓子パンの評価）
実施例および比較例の菓子パン用油脂組成物を用いた菓子パンについて、成形時の生地のべたつき、及び焼成後１日間、２５℃密閉状態で保管したパンの歯切れ感とボリュームを評価した。これらの評価方法を以下に示す。
(Evaluation of sweet bread)
The stickiness of the dough at the time of molding and the crispness and volume of the bread stored in a sealed state at 25 ° C. for 1 day after baking were evaluated for the sweet bread using the oil and fat composition for sweet bread of Examples and Comparative Examples. These evaluation methods are shown below.
（成形時の生地のべたつき）
本捏生地捏製造と同様の方法で、生地を捏ね上げ、上述のドウコンディショナーにて４０分間静置させた後、生地２０ｇを分割し、直径５ｃｍの玉状にして、再び発酵装置にて２０分間静置し、サンプルを得た。生地の作業性は、生地表面のべたつきを評価した。べたつきの測定には（株）山電製ＲＨＥＯＮＥＲIIを用いた。直径５ｃｍの玉状生地を測定台に置き、平板型プランジャーにて５ｍｍ／ｓｅｃで歪率５０％の条件にて圧縮・緩和した時の付着性荷重（Ｎ）を測定し、その値を‘生地のべたつき’とした。得られた測定値は、比較例３の測定値を１００とした相対値で示し、以下の基準で評価した。
＜基準＞
◎：相対値が９５未満である。
○：相対値が９５以上１００未満である。
△：相対値が１００以上１０５未満である。
×：相対値が１０５以上である。
(The stickiness of the dough during molding)
The dough is kneaded in the same manner as in the production of the main dough, left to stand for 40 minutes in the above-mentioned dough conditioner, and then 20 g of the dough is divided into balls having a diameter of 5 cm, and the dough is again 20 in a fermentation apparatus. The mixture was allowed to stand for a minute to obtain a sample. For the workability of the dough, the stickiness of the dough surface was evaluated. RHEONER II manufactured by Yamaden Co., Ltd. was used for the measurement of stickiness. A ball-shaped dough with a diameter of 5 cm is placed on a measuring table, and the adhesive load (N) when compressed and relaxed under the condition of a strain rate of 50% at 5 mm / sec with a flat plate plunger is measured, and the value is set to'. The dough is sticky. The obtained measured values were shown as relative values with the measured value of Comparative Example 3 as 100, and evaluated according to the following criteria.
<Criteria>
⊚: The relative value is less than 95.
◯: The relative value is 95 or more and less than 100.
Δ: The relative value is 100 or more and less than 105.
X: The relative value is 105 or more.
（歯切れ）
パンの歯切れ感の測定には（株）山電製ＲＨＥＯＮＥＲIIを用いた。長径を２分割するようにパンを切断し、切断部位から３ｃｍの幅で再度パンを切断し、３ｃｍ幅の輪切りのパンを用意した。その輪切りのパンを、外皮表面が上になるように測定台に置き、刃型プランジャーにて５ｍｍ／ｓｅｃで圧縮し刃が貫通するのに必要な破断荷重値（Ｎ）を測定した。測定される破断荷重値（Ｎ）をパンの‘歯切れ’とした。得られた測定値は、比較例７の測定値を１００とした相対値で示し、以下の基準で評価した。
＜基準＞
◎：相対値が９５未満である。
○：相対値が９５以上１００未満である。
△：相対値が１００以上１０５未満である。
×：相対値が１０５以上である。
(Crisp)
RHEONER II manufactured by Yamaden Co., Ltd. was used to measure the crispness of bread. The bread was cut so as to divide the major axis into two, the bread was cut again with a width of 3 cm from the cut portion, and a sliced bread with a width of 3 cm was prepared. The sliced bread was placed on a measuring table with the exodermis surface facing up, 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 measured breaking load value (N) was defined as the'crispness' of the bread. The obtained measured values were shown as relative values with the measured value of Comparative Example 7 as 100, and evaluated according to the following criteria.
<Criteria>
⊚: The relative value is less than 95.
◯: The relative value is 95 or more and less than 100.
Δ: The relative value is 100 or more and less than 105.
X: The relative value is 105 or more.
（ボリューム）
パンの比容積の測定には（株）アステックス製Ｓｅｌｎａｃ−ＷｉｎＶＭ２１００Ａレーザー体積計測機を用いた。パンの容積（ｃｃ）を測定し、容積をパンの重量で割ることで比容積（ｃｃ／ｇ）とした。得られた測定値は、比較例３の測定値を１００とした相対値で示し、以下の基準で評価した。
＜基準＞
◎：相対値が１０６以上である。
○：相対値が１０３以上１０６未満である。
△：相対値が１００以上１０３未満である。
×：相対値が１００未満である。
(volume)
A Sernac-WinVM2100A laser volume measuring machine manufactured by Astex Co., Ltd. was used to measure the specific volume of bread. 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 were shown as relative values with the measured value of Comparative Example 3 as 100, and evaluated according to the following criteria.
<Criteria>
⊚: The relative value is 106 or more.
◯: The relative value is 103 or more and less than 106.
Δ: The relative value is 100 or more and less than 103.
X: The relative value is less than 100.
表１を見ると、本発明の菓子パン用油脂組成物の実施例１〜１０では菓子パン生地の成形時にべたつきはなく、ボリュームが良好で歯切れ良い菓子パンになることが分かる。 Looking at Table 1, it can be seen that in Examples 1 to 10 of the oil and fat composition for sweet bread of the present invention, the sweet bread dough is not sticky at the time of molding, and the sweet bread has a good volume and is crisp.
表２を見ると、３５℃の固体脂含量が本発明で規定する範囲の下限を外れた場合、発酵時に発生する二酸化炭素ガスを十分に保持できないため、菓子パンの、ボリュームは低下する。また３５℃の固体脂含量が本発明で規定する範囲の上限を外れた場合、油脂の硬さが影響して、発酵過程で生地が十分に伸びることができず、菓子パンのボリュームは低下する（比較例１、２）。２５℃の固体脂含量が本発明で規定する範囲の下限に外れた場合、油脂そのものが柔らかく、成形時の生地はべたつきやすくなる。また２５℃の固体脂含量が本発明で規定する範囲の上限に外れた場合、油脂そのものが硬くて生地への分散性が悪くなり、グルテンは不均一でつながりの弱い状態に変化するため、菓子パンのボリュームは低下する（比較例３、５）。２５℃、３５℃の固体脂含量が本発明で規定する範囲の下限に外れた場合、油脂そのものが柔らかく、成形時の生地はべたつきやすくなる。また、発酵時に発生する二酸化炭素ガスを十分に保持することができないため、菓子パンのボリュームは低下する（比較例４、９）。２５℃、３５℃の固体脂含量が本発明で規定する範囲の上限に外れた場合、油脂の分散が不十分となるため、グルテンは不均一でつながりの弱い状態となり、菓子パンのボリュームは低下する。さらに、油脂そのものの硬さが影響して、発酵過程で十分に生地が伸びず、菓子パンのボリュームは一層低下する（比較例６）。油脂の配合率が対粉２５％以上５０％未満を下限に外れて満たさない場合、歯切れ感の劣る菓子パンとなり、上限に外れて満たさない場合、菓子パンのボリュームが低下する（比較例７、８）。
Looking at Table 2, when the solid fat content at 35 ° C. exceeds the lower limit of the range specified in the present invention, the volume of the sweet bread decreases because the carbon dioxide gas generated during fermentation cannot be sufficiently retained. Further, when the solid fat content at 35 ° C. exceeds the upper limit of the range specified in the present invention, the hardness of the fat and oil affects the dough, and the dough cannot be sufficiently stretched in the fermentation process, and the volume of sweet bread decreases ( Comparative Examples 1 and 2). When the solid fat content at 25 ° C. is out of the lower limit of the range specified in the present invention, the fat itself is soft and the dough at the time of molding becomes sticky. If the solid fat content at 25 ° C is out of the upper limit of the range specified in the present invention, the fat itself is hard and the dispersibility in the dough is deteriorated, and the gluten changes to a non-uniform and weakly connected state. Volume decreases (Comparative Examples 3 and 5). When the solid fat content at 25 ° C. and 35 ° C. deviates from the lower limit of the range specified in the present invention, the fat and oil itself is soft and the dough at the time of molding becomes sticky. In addition, since the carbon dioxide gas generated during fermentation cannot be sufficiently retained, the volume of sweet bread decreases (Comparative Examples 4 and 9). When the solid fat content at 25 ° C. and 35 ° C. exceeds the upper limit of the range specified in the present invention, the dispersion of fats and oils is insufficient, so that the gluten becomes non-uniform and the connection is weak, and the volume of sweet bread decreases. .. Further, due to the hardness of the fat and oil itself, the dough does not stretch sufficiently in the fermentation process, and the volume of the sweet bread is further reduced (Comparative Example 6). If the blending ratio of fats and oils does not meet the lower limit of 25% or more and less than 50% of the flour, the bread will have a poor crispness, and if it does not meet the upper limit, the volume of the sweet bread will decrease (Comparative Examples 7 and 8). ..
Claims (4)
The method for producing a sweet bread, which is obtained by baking the flour dough for sweet bread according to claim 2 or 3.
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