JP2022101919A - Oil and fat composition for bakery mix, bakery mix, production method of bakery mix, dough for bakery product, production method of dough for bakery product, bakery product, and production method of bakery product - Google Patents

Abstract

To provide an oil and fat composition for a bakery mix, capable of producing a bakery product which is excellent in melting feeling in a mouth, and a palate feeling such as a collapse feeling/crisp feeling.SOLUTION: An oil and fat composition for a bakery mix contains 2-15 mass% of extreme hardened oil, 20-60 mass% of an oil and fat derived from palm (excluding oil and fat derived from palm, belonging to the extreme hardened oil), and 25-78 mass% of liquid oil (excluding liquid oil belonging to the oil and fat derived from palm), and is to be mixed with a powder material of bakery mix. A production method of a bakery product which is excellent in a melting feeling in a mouth, and a palate feeling such as a collapse feeling/crisp feeling includes mixing instead of kneading or incorporating into dough, the oil and fat composition for a bakery mix with a powder material when producing the bakery mix.SELECTED DRAWING: None

Description

The present invention relates to a fat composition for a bakery mix, a bakery mix, a method for producing a bakery mix, a dough for a bakery product, a method for producing a dough for a bakery product, a method for producing a bakery product, and a method for producing a bakery product.

Oils and fats play an important role as they influence the texture of bakery products. For example, a technique has been developed for improving workability during manufacturing and quality of manufactured bakery products by using fats and oils such as palm-based fats and oils and extremely hydrogenated oils for bakery products.

Specifically, for example, in Patent Document 1, a fat and oil obtained by blending palm stearin with a palm-based fat and oil has a POO content of 20% by weight or less, a POP content of 20% by weight or less, and a trisaturated triglyceride content. By setting it to 7 to 20% by weight, it exhibits good plasticity in a wide temperature range that has never existed in the past, and even if it does not contain an emulsifier and hydrogenated oil, it can be kneaded into bread dough or the like (work during bread making, etc.). Disclosed are oils and fats for kneading, which have good properties) and also have a good texture of products such as bread obtained by baking.

Further, in Patent Document 2, 6 to 20% by weight of extremely hydrogenated oil of Hyelsin rapeseed oil in a water-based emulsion of plastic oil is contained, 5 to 50% by weight of fat and oil which is liquid at room temperature is contained, and the SFC of the oil phase is 10 ° C. By setting the temperature to 30% to 50% and 10% or more at 35 ° C, the work of folding into the dough can be performed well, and there is no quality problem even in the temperature environment of normal temperature distribution. Emulsions have been disclosed.

Further, in Patent Document 3, a low melting point portion obtained by separating palm oil and / or a low melting point portion obtained by separating palm oil in an oil / fat composition having an oil content of 70 to 100% by mass is further treated. Disclosed is an oil / fat composition for kneading baked confectionery, which can produce a baked confectionery having a good melting in the mouth and a suppressed oily feeling by containing 70% by mass or more of the obtained oil / fat (oil / fat A) in the oil content. ing.

Further, in Patent Document 4, a molded dough is prepared by containing 2 to 10% by mass of solid fat and oil having a melting point of 30 to 80 ° C., 2 to 10% by mass of liquid fat and oil having a melting point of 25 ° C. or lower, and 2 to 10% by mass of powdered fat and oil. Disclosed are donut mixes that can provide donuts that are excellent in shape retention and have a chewy texture.

Japanese Unexamined Patent Publication No. 2005-278594 Japanese Unexamined Patent Publication No. 2010-23547 JP-A-2017-216894 Japanese Unexamined Patent Publication No. 2014-14320

As mentioned above, by using fats and oils such as palm-based fats and oils and extremely hydrogenated oils in bakery products, techniques for improving workability during manufacturing and quality of manufactured bakery products are being developed, but they are used. Most of the techniques used for fats and oils are kneaded into a dough or folded into a dough (see Patent Documents 1 to 3). Further, as in Patent Document 4, there is a technique of incorporating fats and oils into a donut mix, but there is also a fact that further improvement of the technique is desired.

Therefore, the main object of this technique is to provide an oil / fat composition for a bakery mix capable of producing a bakery product having a good texture such as melting in the mouth, disintegration feeling, and crispy texture.

As a result of diligent research to solve the above problems, the inventor of the present application manufactures a bakery mix instead of kneading or folding a fat or oil composition containing a specific fat or oil in a specific formulation into a dough. By mixing it with a powdery material (hereinafter, also referred to as powder material) containing materials necessary for bakery mix such as flours and starches, it melts in the mouth and has a texture such as disintegration and crispness. We succeeded in producing a good bakery product and completed this technology.

That is, in this technique, first, extremely hydrogenated oil: 2 to 15% by mass,
Palm-derived oils and fats (excluding palm-derived oils and fats belonging to the above-mentioned extremely hydrogenated oils): 20 to 60% by mass,
Liquid oil (excluding the liquid oil belonging to the palm-derived fat and oil): 25 to 78% by mass.
Provided is a bakery mix oil / fat composition for mixing with a bakery mix powder material.
In the oil / fat composition for bakery mix according to the present technique, the iodine value of the palm-derived oil / fat can be 50 or more.
Further, in the oil / fat composition for bakery mix according to the present technique, the palm-derived oil / fat can be a low melting point fraction.

Next, in this technique, a bakery mix containing an oil / fat composition for bakery mix according to this technique is provided.
In the bakery mix according to the present technology, the content of the oil / fat composition for bakery mix can be 0.1 to 20% by mass.
The bakery mix according to the present technique can be produced by performing a mixing step of mixing the oil / fat composition for bakery mix according to the present technique and the powder material.

The present technique also provides dough for bakery products using the bakery mix according to the present technique.
The dough for bakery products according to this technique is a process of manufacturing a bakery mix by mixing an oil / fat composition for bakery mix according to this technique and a powder material.
The process of manufacturing dough for bakery products using the bakery mix, and
By doing this, it can be manufactured.

The present technique further provides a bakery product using the bakery mix according to the present technique or the dough for the bakery product according to the present technique.
The bakery product according to this technique includes a process of mixing an oil / fat composition for bakery mix according to this technique and a powder material to produce a bakery mix.
The process of manufacturing dough for bakery products using the bakery mix, and
The process of manufacturing a bakery product using the bakery product dough,
By doing this, it can be manufactured.

According to this technique, it is possible to produce a bakery product having a good texture such as melting in the mouth, disintegration feeling, and crispy texture.

Hereinafter, suitable embodiments for carrying out this technique will be described. It should be noted that the embodiments described below show an example of a typical embodiment of the present technique, and the scope of the present technique is not narrowly interpreted by this.

<Fat composition for bakery mix>
The oil and fat compositions for bakery mix according to this technique include (1) extremely hydrogenated oil, (2) palm-derived oil and fat (excluding palm-derived oil and fat belonging to the extremely hydrogenated oil), and (3) liquid oil (the palm-derived oil and fat). (Excluding liquid oils belonging to fats and oils) and. Further, the oil / fat composition for bakery mix according to the present technology is not an oil / fat for kneading or folding dough, but an oil / fat composition characterized by being mixed with a powder material of bakery mix. Hereinafter, each oil / fat material will be described in detail.

(1) Extremely hydrogenated oil The oil and fat composition for bakery mix according to this technique contains 2 to 15% by mass of extremely hydrogenated oil. If the content of the extremely hydrogenated oil is less than 2% by mass or exceeds 15% by mass, the bakery product to be produced has a poor melting in the mouth and a texture such as disintegration and crispness.

In the present technology, extremely hydrogenated oil refers to an oil obtained by hydrogenating one or a combination of two or more kinds of oils and fats and adding hydrogen to almost all the double bonds of unsaturated fatty acids. Here, the method of hydrogenating can be performed by a known method. Examples of the hydrogenation method include a method of adding hydrogen to a double bond of an unsaturated fatty acid using a metal catalyst such as nickel. For example, Rice Extremely Hardened Oil, Rapeseed Extremely Hardened Oil, Hyelsin Rapeseed Extremely Hardened Oil, Soybean Extremely Hardened Oil, Corn Extremely Hardened Oil, Saflower Extremely Hardened Oil, Sunflower Extremely Hardened Oil, Cotton Fruit Extremely Hardened Oil, Palm Extremely Hardened Oil, Examples thereof include beef fat extremely hardened oil, pig fat extremely hardened oil and the like, and these can be used alone or in combination of two or more. In this technique, as the extremely hydrogenated oil, palm extremely hydrogenated oil obtained by hydrogenating palm-derived fats and oils is preferable. By using palm extremely hydrogenated oil, it is possible to further improve the texture of the bakery product produced, such as melting in the mouth, disintegration feeling, and crispy texture.

The content of the extremely hydrogenated oil in the oil / fat composition for bakery mix according to the present technology can be freely set in the range of 2 to 15% by mass, but is preferably 3 to 13.5% by mass, more preferably 4. It is ~ 12% by mass. By setting the content of the extremely hydrogenated oil in this range, it is possible to further improve the melting in the mouth of the bakery product produced and the texture such as disintegration and crispness.

(2) Palm-derived oils and fats (excluding palm-derived oils and fats belonging to the above-mentioned extremely hydrogenated oils, the same applies hereinafter)
The fat and oil composition for bakery mix according to this technique contains 20 to 60% by mass of fat and oil derived from palm. If the content of palm-derived fats and oils is less than 20% by mass or exceeds 60% by mass, the bakery product produced will have a poor melting in the mouth and a texture such as disintegration and crispness.

In the present technology, palm-derived fats and oils are oils collected from palm fruits, such as unrefined palm oil, refined palm oil obtained by refining unrefined palm oil by a physical or chemical refining method, and unrefined. Alternatively, one type or a combination of two or more types of palm separated oil or the like obtained by separating refined palm oil once or more can be used. The sorting method is not particularly limited, and there are, for example, a solvent sorting method using a solvent such as hexane and acetone, a dry sorting method using no solvent, and the like, and a purification step such as decolorization and deodorization can be performed after the sorting. Specific examples of the palm fractionated oil include palm olein, palm stearin, palm mid fraction (PMF) and the like. In the present technique, the palm-derived fat and oil preferably has a low melting point fraction, and the rising melting point is preferably 30 ° C. or lower, more preferably 24 ° C. or lower. Specifically, for example, palm olein is preferable. By using palm olein, it is possible to further improve the texture of the bakery product produced, such as melting in the mouth, disintegration feeling, and crispy texture.

The content of palm-derived fats and oils in the fats and oils composition for bakery mix according to the present technology can be freely set in the range of 20 to 60% by mass, preferably 25 to 55% by mass, and more preferably 30 to 50% by mass. It is mass%. By setting the content of palm-derived fats and oils in this range, it is possible to further improve the melting in the mouth of the bakery product produced and the texture such as disintegration and crispness.

In the present technique, the iodine value of palm-derived fats and oils is not particularly limited as long as the effect of the present technique is not impaired, but is preferably 50 or more, preferably 53 to 67, and even more preferably 55 to 65. It is also possible to adjust the iodine value by combining two or more kinds of palm-derived fats and oils (for example, 50 or less palm-derived fats and oils and 50 or more palm-derived fats and oils). By using palm-derived fats and oils having an iodine value of 50 or more, it is possible to further improve the melting in the mouth of the bakery product produced and the texture such as disintegration and crispness.

(3) Liquid oil (excluding liquid oil belonging to the palm-derived fats and oils, the same applies hereinafter)
The oil / fat composition for bakery mix according to this technique contains 25 to 78% by mass of liquid oil. If the content of the liquid oil is less than 25% by mass or exceeds 78% by mass, the bakery product produced has a poor texture such as melting in the mouth, disintegration and crispness.

In the present technique, the liquid oil is a liquid oil at room temperature (25 ° C.). For example, soybean oil, rapeseed oil, corn oil, sunflower oil, red flower oil, cottonseed oil, sesame oil, perilla oil, flaxseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, Tea seed oil, egoma oil, borage oil, rice bran oil, wheat germ oil, fish oil, algae oil and the like can be used. Further, hydrogenated fats and oils, esterified oils of glycerin and fatty acids, transesterified oils, fractionated fats and oils and the like can also be appropriately used. Further, it may be extracted from a plant whose variety has been improved by using a gene recombination technique. For example, in rapeseed oil, sunflower oil, safflower oil, soybean oil and the like, a high oleic type having an increased oleic acid content is used. Oils and fats obtained from varieties can be used. Further, a mixed fat or oil that is a combination of two or more of these fats and oils can be used.

The content of the liquid oil in the oil / fat composition for bakery mix according to the present technology can be freely set in the range of 25 to 78% by mass, preferably 35 to 75% by mass, and more preferably 40 to 70% by mass. %. By setting the content of the liquid oil in this range, it is possible to further improve the melting in the mouth of the bakery product produced and the texture such as disintegration and crispness.

(4) Others In the oil and fat composition for bakery mix according to this technology, if necessary, antioxidants such as tocopherol and ascorbic acid fatty acid ester; defoaming of silicone and the like, as long as the effect of this technology is not impaired. Agents; Emulsifiers such as polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, etc .; Food additives that can be used in edible fats and oils such as fragrances, pigments, and taste agents may be contained.

The oil / fat composition for bakery mix according to the present technology can be produced by mixing the various materials described above with a predetermined composition by a conventional method. Specifically, by mixing various materials and melting the fat crystals while stirring and homogenizing at a predetermined temperature, the fat composition for bakery mix according to the present technique can be produced.

<Bakery mix>
The bakery mix according to the present technology contains the above-mentioned oil / fat composition for bakery mix according to the present technology. The content of the oil / fat composition for bakery mix in the bakery mix according to the present technology is not particularly limited as long as the effect of the present technology is not impaired, but is preferably 0.1 to 20% by mass, preferably 0.5 to 17% by mass. %, More preferably 1 to 15% by mass, still more preferably 3 to 12% by mass. By setting the content of the oil / fat composition for bakery mix in the bakery mix according to this technology to 0.1 to 20% by mass, the texture of the bakery product produced is further improved, such as melting in the mouth, disintegration and crispness. Can be made to.

In the bakery mix according to this technique, in addition to the above-mentioned oil and fat composition for bakery mix according to this technique, one or more kinds of materials and additives used in general bakery mix can be freely combined. Can be used. For example, flours such as wheat flour, rye flour, barley flour, rice flour, soybean flour, oats flour, buckwheat flour, hie flour, millet flour, corn flour; starches (including processed starches); soybean protein, wheat gluten, Protein materials such as egg powder, defatted milk powder; dietary fiber; starch decomposition products, dextrin, glucose, sucrose, oligosaccharide, maltose and other sugars; salt, calcium carbonate and other salts; swelling agents, thickeners, emulsifiers , Enzymes, pH adjusters, vitamins, yeast foods, sweeteners, spices, seasonings, minerals, pigments, fragrances and the like can be appropriately contained.

The bakery mix according to the present technology can be produced by mixing the various materials described above in a predetermined formulation by a conventional method. Specifically, the bakery mix according to the present technique can be produced by performing the step of mixing the oil / fat composition for bakery mix and the powder material of the bakery mix. For example, the oil / fat composition for bakery mix may be mixed with the powder material in which the flour or starch which is the main component of the bakery mix and other materials are mixed in advance, or the flour consisting only of the flour or starch. After mixing the fat composition for bakery mix with the body material, the remaining materials may be mixed. In this technique, a method of mixing an oil / fat composition for bakery mix with a powder material in which flours and starches, which are the main components of a bakery mix, and other materials are mixed in advance is preferable. Premixing the flours and starches with other ingredients facilitates more uniform mixing. Further, a bakery mix according to the present technology is manufactured by separately mixing various materials of the oil and fat composition for bakery mix with the powder material so as to be a blend of the oil and fat composition for bakery mix described above. You can also do it. In this technique, it is preferable to carry out a step of mixing the oil / fat composition for bakery mix prepared in advance and the powder material. By preparing the oil / fat composition for bakery mix in advance, it becomes easier to mix more uniformly. More preferably, it is a step of mixing a powder material in which flours and starches, which are the main components of the bakery mix, and other materials are mixed in advance, and a fat composition for bakery mix prepared in advance.

<Fabric for bakery products>
The bakery product dough according to the present technique is characterized in that the bakery mix according to the present technique described above is used. That is, the dough for bakery products according to this technique is a dough manufactured by using the bakery mix according to this technique.

The dough for bakery products according to this technique is in the state of refrigerated, chilled, frozen, etc., that is, in the form of refrigerated batter, frozen batter, refrigerated dough ball, molded refrigerated dough, frozen dough ball, molded frozen dough, proof frozen dough, etc. It is possible to distribute it at.

As the dough for bakery products according to this technique, a general method for producing dough for bakery products can be freely selected and used. Specifically, for example, by at least performing the above-mentioned step of manufacturing the bakery mix and the step of manufacturing the dough for the bakery product using the bakery mix, the dough for the bakery product according to the present technique is manufactured. be able to. In the process of producing dough for bakery products using bakery mix, for example, the bakery mix according to this technique, liquid materials such as water and whole eggs, and other materials as necessary are mixed and kneaded. , Primary fermentation, division, molding, secondary fermentation and the like can be appropriately selected and performed as necessary. In addition, a general method for producing dough for bakery products, such as an all-in-mix method, a separate method, a co-standing method, a refrigerated fermentation method, a straight method, and a no-time method, can be appropriately selected.

<Bakery products>
The bakery product according to the present technology is characterized by using the above-mentioned bakery mix according to the present technology or a dough for a bakery product. That is, the bakery product according to this technique is a bakery mix according to this technique or a bakery product manufactured by using a dough for a bakery product.

Bakery products related to this technology include, for example, breads, yeast donuts, pizzas, Chinese manju and other breads, muffins, cake donuts, scones, waffles, cookies, sables, biscuits, sponge cakes, pies, hot cakes, butter cakes. , Confectionery such as castella and the like.

The bakery product according to the present technology can be freely selected and used by a general bakery product manufacturing method. Specifically, for example, by at least performing the above-mentioned step of manufacturing the bakery mix, the above-mentioned step of manufacturing the dough for the bakery product, and the step of manufacturing the bakery product using the above-mentioned dough for the bakery product. , Can manufacture bakery products related to this technology. As a step of manufacturing a bakery product using a dough for a bakery product, for example, the dough for a bakery product according to this technique is heated by performing primary fermentation, division, molding, secondary fermentation, etc., if necessary. Can manufacture bakery products at. The heating method is not particularly limited, and one or more heating methods can be freely selected and used as long as the effects of the present technique are not impaired, such as firing, steaming, oiling, and microwave heating.

Hereinafter, the present invention will be described in more detail based on Examples. It should be noted that the examples described below show an example of a typical example of the present technique, and the scope of the present technique is not narrowly interpreted by this.

<Experimental Example 1>
In Experimental Example 1, when a bakery product is produced using a bakery mix containing an oil / fat composition for a bakery mix having a different composition, or when the timing of mixing the oil / fat composition is different, the produced bakery product is melted in the mouth and eaten. The effect on the feeling (feeling of collapse) was investigated. In Experimental Example 1, a muffin was manufactured as an example of a bakery product.

(1) Manufacture of oil and fat composition for bakery mix and muffin mix Add powder material to a commercially available mixer with the composition shown in Table 1 below and mix until uniform to prepare a muffin mix without oil and fat. did. The oil and fat materials were mixed based on the formulations shown in Table 2 below, and the oil and fat crystals were melted while heating at 80 ° C. and stirring and homogenizing to produce an oil and fat composition for bakery mix. The oil-free muffin mix and the oil-and-fat composition for bakery mix cooled to 60 ° C. or lower were put into a commercially available mixer and mixed until uniform to produce a muffin mix. The blending amount of the oil / fat composition for bakery mix in the muffin mix was 7% by mass. Canola oil (Showa Sangyo Co., Ltd.) was used as the liquid oil, palm olein (IV60) (Showa Sangyo Co., Ltd.) was used as the palm-derived fat and oil, and palm extremely hardened oil (Yokoseki oil and fat Co., Ltd.) was used as the extremely hydrogenated oil.

(2) Manufacture of bakery products [Examples 1 to 12, Comparative Examples 2 to 5]
To a mixer (Max Watts 325, KitchenAid), 100 parts by mass of the muffin mix prepared above, 40 parts by mass of whole eggs, and 15 parts by mass of water were added and mixed at low speed for 1 minute and at medium and low speed for 1 minute. Further, 10 parts by mass of salad oil and 24 parts by mass of water were added and mixed at a low speed for 1 minute and at a medium low speed for 1 minute to prepare a muffin dough. A flat beater was used for mixing. Dispense 50 g of the prepared muffin dough into a muffin cup (K-6 (45H) ATK, Ito Keipack Sangyo Co., Ltd.) and use an oven (AX-SP300-R, Sharp) at 190 ° C for 20 minutes. It was fired to produce muffins.

[Comparative Example 1]
Instead of the muffin mix produced above, 93 parts by mass of the oil-free muffin mix was used, and at the same time as the salad oil, the oil and fat composition having the composition shown in Table 2 (the oil and fat materials were mixed and heated to 80 ° C.). Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5 except that 7 parts by mass was added (prepared by melting fat crystals while stirring and homogenizing).

(3) Evaluation After allowing the manufactured muffins to cool to room temperature, sensory evaluation was performed on melting in the mouth and texture (disintegration feeling). In the sensory evaluation, a panel of 10 people evaluated according to the following criteria, and the average score was calculated.

[Melting in the mouth]
5: Very good with no roughness or fluffiness 4: Good with little grittyness or fluffiness 3: Slightly good with gritty or fluffy 2: Some gritty or fluffy, bad 1 : Very rough and sticky, very bad

[Texture (texture)]
5: Strong and very good feeling of collapse 4: Good and good feeling of collapse 3: Slightly weak but slightly good feeling of collapse 2: Weak and bad feeling of collapse 1: No feeling of collapse and very bad

(4) Results The evaluation results are shown in Table 2 below.

(5) Discussion As shown in Table 2, the content of extremely hydrogenated oil is in the range of 2 to 15% by mass, the content of palm-derived oil and fat is in the range of 20 to 60% by mass, and the content of liquid oil is 25 to Examples 1 to 12 in which the oil and fat composition for bakery mix was mixed with the powder material in the range of 78% by mass and when the bakery mix was produced showed good results in both melting in the mouth and texture. ..

On the other hand, even when the same oil / fat composition as in Example 2 was used, Comparative Example 1 in which the oil / fat composition was kneaded into the dough during the production of the dough for bakery products had poor melting in the mouth and texture. rice field.

Further, Comparative Example 2 in which the extremely hydrogenated oil was not used, Comparative Example 3 in which the content of the extremely hydrogenated oil exceeded 15% by mass, Comparative Example 4 in which the palm-derived oil and fat was not used, and Palm-derived oil and fat without using the liquid oil. In Comparative Example 5 having a content of more than 60% by mass, both melting in the mouth and texture were poor.

<Experimental Example 2>
In Experimental Example 2, when a bakery product was produced using a bakery mix oil / fat composition using palm-derived oils / fats having different iodine values, the effects on the mouth melting and texture of the produced bakery product were investigated. In Experimental Example 2, a muffin was manufactured as an example of a bakery product.

(1) Production of oil / fat composition for bakery mix and muffin mix Based on the formulation shown in Table 3 below, the oil / fat composition for bakery mix and muffin mix were produced by the same method as in Experimental Example 1. Canola oil (Showa Sangyo Co., Ltd.) was used as the liquid oil, and palm extremely hydrogenated oil (Yokoseki Oil & Fat Co., Ltd.) was used as the extremely hydrogenated oil. As palm-derived fats and oils, PMF (IV48), refined palm oil (IV53), and palm olein (IV56) were used from Taiyo Yushi Co., Ltd., and palm olein (IV64, IV67) were used from Showa Sangyo Co., Ltd.

(2) Manufacture of bakery products [Examples 13 to 17]
Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5 of Experimental Example 1.

(3) Evaluation The sensory evaluation of melting in the mouth and texture (disintegration feeling) was performed by the same method as in Experimental Example 1.

(4) Results The evaluation results are shown in Table 3 below.

(5) Discussion As shown in Table 3, Examples 14 to 17 using palm-derived oils and fats having an iodine value of 50 or more are more than those using Examples 13 using palm-derived oils and fats having an iodine value of less than 50. It was found to be excellent in melting in the mouth and texture. From this result, it was found that the use of palm-derived fats and oils having an iodine value of 50 or more further improves the melting and texture of the bakery products produced.

<Experimental example 3>
In Experimental Example 3, the influence of the difference in the content of the oil and fat composition for bakery mix in the bakery mix on the melting in the mouth and the texture (disintegration feeling) of the produced bakery product was investigated. In Experimental Example 3, a muffin was manufactured as an example of a bakery product.

(1) Manufacture of oil and fat composition for bakery mix and muffin mix Based on the composition shown in Table 4 below, except that the amount of the oil and fat composition for bakery mix in the muffin mix was changed as shown in Table 4. An oil / fat composition for a bakery mix and a muffin mix were produced in the same manner as in Experimental Example 1. The oil and fat material used is the same as in Experimental Example 1.

(2) Manufacture of bakery products [Examples 18 to 24]
Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5 of Experimental Example 1.

(3) Evaluation The sensory evaluation of melting in the mouth and texture (disintegration feeling) was performed by the same method as in Experimental Example 1.

(4) Results The evaluation results are shown in Table 4 below.

(5) Consideration As shown in the results of Example 18 in Table 4, even if the content of the oil / fat composition for bakery mix in the bakery mix is 0.5% by mass, the bakery product produced has a melting in the mouth and a texture. Although it was satisfactory, it was found that the evaluation of melting in the mouth and texture improved as the content increased. From this result, the lower limit of the content of the oil / fat composition for bakery mix in the bakery mix according to the present technology is preferably 0.1% by mass, more preferably 0.5% by mass, and 1% by mass. It was found that it was more preferably set to%, and even more preferably set to 3% by mass.

As shown in the results of Examples 23 and 24, even if the content of the oil / fat composition for bakery mix in the bakery mix was 15% by mass or more, the melting in the mouth and the texture were sufficiently satisfactory, but the content was contained. It was found that when the amount exceeded 15% by mass, the evaluation of melting in the mouth and texture gradually decreased as the content increased. Further, when 20% by mass of the oil / fat composition for bakery mix is contained in the bakery mix, oil stain may occur when the bakery mix is stored. From this result, the upper limit of the content of the oil / fat composition for bakery mix in the bakery mix according to the present technology is preferably 20% by mass, more preferably 17% by mass, and 15% by mass. Was further preferred, and it was found that 12% by mass was even more preferred.

<Experimental Example 4>
In Experimental Example 4, the influence on the mouth melting and texture (disintegration feeling) of the produced bakery product due to the difference in the types of liquid oil and extremely hydrogenated oil blended in the oil and fat composition for bakery mix was investigated. In Experimental Example 4, a muffin was manufactured as an example of a bakery product.

(1) Production of Oil / Fat Composition for Bakery Mix and Muffin Mix Based on the formulation shown in Table 5 below, the oil / fat composition for bakery mix and muffin mix were produced in the same manner as in Experimental Example 1. Showa Sangyo Co., Ltd. was used for canola oil, corn oil, high oleic sunflower oil, and palm olein (IV60), Bosoh Oil & Fat Co., Ltd. was used for rice oil, and Yokoseki Oil & Fat Co., Ltd. was used for extremely hydrogenated oil.

(2) Manufacture of bakery products [Examples 25 to 30]
Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5 of Experimental Example 1.

(3) Evaluation The sensory evaluation of melting in the mouth and texture (disintegration feeling) was performed by the same method as in Experimental Example 1.

(4) Results The evaluation results are shown in Table 5 below. In addition, the results of Example 2 of Experimental Example 1 are also shown in Table 5 below for comparison.

(5) Discussion As shown in the results of Examples 25 to 27 in Table 5, even if the type of liquid oil to be blended in the oil / fat composition for bakery mix is changed, the evaluation results of melting in the mouth and texture of the bakery product produced are obtained. Was as good as the evaluation result of Example 2. As shown in the results of Examples 28 to 30, the extremely hydrogenated oil to be blended in the oil and fat composition for bakery mix is higher than the case of using rapeseed extremely hydrogenated oil, high erucic acid rapeseed extremely hydrogenated oil, or soybean extremely hydrogenated oil. , The evaluation result of Example 2 using the palm extremely hydrogenated oil was superior. From this result, it was found that it is preferable to use palm extremely hydrogenated oil as the extremely hydrogenated oil.

<Experimental Example 5>
In Experimental Example 5, when a bakery product is produced using a bakery mix containing an oil / fat composition for a bakery mix having a different composition, or when the timing of mixing the oil / fat composition is different, the produced bakery product melts in the mouth and eats. The effect on the feeling (sakumi) was investigated. In Experimental Example 5, a cake donut was produced as an example of a bakery product.

(1) Manufacture of fat composition for bakery mix and cake donut mix Add powder material into a commercially available mixer with the composition shown in Table 6 below, mix until uniform, and add fat-free cake donut mix. Was prepared. Based on the formulations shown in Table 7, an oil / fat composition for bakery mix and a cake donut mix were produced in the same manner as in Experimental Example 1. The blending amount of the oil / fat composition for bakery mix in the cake donut mix was 7% by mass. The oil and fat material used is the same as in Experimental Example 1.

(2) Manufacture of bakery products [Examples 31 to 40, Comparative Examples 7 to 10]
To a mixer (KTM-10, Kanto Mixer Industry Co., Ltd.), add 100 parts by mass of cake donut mix, 5 parts by mass of whole egg, 4 parts by mass of water candy, and 22 parts by mass of water, and mix at low speed for 1 minute to obtain a mixture. rice field. Further, the mixture was mixed at medium and low speed for 2 and a half minutes to prepare a cake donut dough. The cake donut dough was molded into an annular shape with a cutter (cutter size 48 mm). The annular cake donut dough thus obtained was fried in oil at 180 ° C. (NEW Fry Oil SI, J Oil Mills Co., Ltd.) for 4 minutes to produce an annular cake donut.

[Comparative Example 6]
Instead of 100 parts by mass of the cake donut mix produced above, 93 parts by mass of the cake donut mix without fats and oils was used, except that 7 parts by mass of the fat and oil composition having the composition shown in Table 7 was added at the time of preparing the dough. Cake donuts were produced in the same manner as in Examples 31 to 40 and Comparative Examples 7 to 10.

(3) Evaluation After allowing the produced cake donuts to cool to room temperature, sensory evaluation was performed on melting in the mouth and texture (sakumi). The sensory evaluation of melting in the mouth was carried out in the same manner as in Experimental Example 1, and the sensory evaluation of texture (sakumi) was evaluated by a panel of 10 people according to the following criteria, and the average score was calculated.

[Texture (Sakumi)]
5: Sakumi is strong and very good 4: Sakumi is and good 3: Sakumi is a little weak but a little good 2: Sakumi is weak and bad 1: Sakumi is not and very bad

(4) Results The evaluation results are shown in Table 7 below.

(5) Discussion As shown in Table 7, the content of extremely hydrogenated oil is in the range of 2 to 15% by mass, the content of palm-derived oil and fat is in the range of 20 to 60% by mass, and the content of liquid oil is 25 to 25. Examples 31 to 40 in which the oil and fat composition for bakery mix was mixed with the powder material in the range of 78% by mass and when the bakery mix was produced showed good results in both melting in the mouth and texture. ..

On the other hand, even when the same oil / fat composition as in Example 33 was used, Comparative Example 6 in which the oil / fat composition was kneaded into the dough during the production of the dough for bakery products had poor melting in the mouth and texture. rice field.

Further, Comparative Example 7 in which the extremely hydrogenated oil was not used, Comparative Example 8 in which the content of the extremely hydrogenated oil exceeded 15% by mass, Comparative Example 9 in which the palm-derived oil and fat was not used, and Palm-derived oil and fat without using the liquid oil. Even in Comparative Example 10 having a content of more than 60% by mass, both melting in the mouth and texture were poor.

<Experimental Example 6>
In Experimental Example 6, when a bakery product was produced using a bakery mix oil / fat composition using palm-derived oils / fats having different iodine values, the effects on the mouth melting and texture (sakumi) of the produced bakery product were investigated. rice field. In Experimental Example 6, cake donuts were produced as an example of a bakery product.

(1) Production of oil / fat composition for bakery mix and cake donut mix Based on the formulation shown in Table 8 below, the oil / fat composition for bakery mix and cake donut mix are produced by the same method as in Experimental Example 5. did. The oil and fat material used is the same as in Experimental Example 2.

(2) Manufacture of bakery products [Examples 41 to 45]
Cake donuts were produced in the same manner as in Examples 31 to 40 of Experimental Example 5 and Comparative Examples 7 to 10.

(3) Evaluation The sensory evaluation of melting in the mouth and texture (sakumi) was performed by the same method as in Experimental Example 5.

(4) The results are shown in Table 8.

(5) Discussion As shown in Table 8, Examples 42 to 45 using palm-derived fats and oils having an iodine value of 50 or more are more than those using Palm-derived fats and oils having an iodine value of less than 50. It was found to be excellent in melting in the mouth and texture. From this result, it was found that the use of palm-derived fats and oils having an iodine value of 50 or more further improves the melting and texture of the bakery products produced.

<Experimental Example 7>
In Experimental Example 7, the influence of the difference in the content of the oil and fat composition for bakery mix in the bakery mix on the melting in the mouth and the texture (sakumi) of the produced bakery product was investigated. In Experimental Example 7, a cake donut was produced as an example of a bakery product.

(1) Manufacture of oil and fat composition for bakery mix and cake donut mix Based on the composition shown in Table 9 below, the amount of the oil and fat composition for bakery mix in the cake donut mix was changed as shown in Table 9. A fat composition for a bakery mix and a cake donut mix were produced in the same manner as in Experimental Example 5 except for the above. The fats and oils used are the same as in Experimental Example 1.

(2) Manufacture of bakery products [Examples 46 to 52]
Cake donuts were produced in the same manner as in Examples 31 to 40 of Experimental Example 5 and Comparative Examples 7 to 10.

(3) Evaluation The sensory evaluation of melting in the mouth and texture (sakumi) was performed by the same method as in Experimental Example 5.

(4) Results The evaluation results are shown in Table 9 below.

(5) Consideration As shown in the results of Example 46 in Table 9, even if the content of the oil / fat composition for bakery mix in the bakery mix is 0.5% by mass, the bakery product produced melts in the mouth and has a texture. Was satisfactory, but it was found that the evaluation of melting in the mouth and texture improved as the content increased. From this result, the lower limit of the content of the oil / fat composition for bakery mix in the bakery mix according to the present technology is preferably 0.1% by mass, more preferably 0.5% by mass, and 1% by mass. It was found that it was more preferably set to%, and even more preferably set to 3% by mass.

As shown in the results of Examples 51 and 52, even if the content of the oil / fat composition for bakery mix in the bakery mix was 15% by mass or more, the melting in the mouth and the texture were sufficiently satisfactory, but the content was satisfied. It was found that when the amount exceeded 15% by mass, the evaluation of melting in the mouth and texture gradually decreased as the content increased. Further, when 20% by mass of the oil / fat composition for bakery mix is contained in the bakery mix, oil stain may occur when the bakery mix is stored. From this result, the upper limit of the content of the oil / fat composition for bakery mix in the bakery mix according to the present technology is preferably 20% by mass, more preferably 17% by mass, and 15% by mass. Was further preferred, and it was found that 12% by mass was even more preferred.

<Experimental Example 8>
In Experimental Example 8, the influence on the mouth melting and texture (sakumi) of the produced bakery product due to the difference in the types of the liquid oil and the extremely hydrogenated oil blended in the oil and fat composition for bakery mix was investigated. Also in Experimental Example 8, cake donuts were produced as an example of a bakery product.

(1) Production of oil / fat composition for bakery mix and cake donut mix Based on the formulation shown in Table 10 below, the oil / fat composition for bakery mix and cake donut mix are produced in the same manner as in Experimental Example 5. did. Showa Sangyo Co., Ltd. was used for canola oil, high oleic sunflower oil, and palm olein (IV60), and Yokoseki oil and fat Co., Ltd. was used for all extremely hydrogenated oils.

(2) Manufacture of bakery products [Examples 53 and 54]
Cake donuts were produced in the same manner as in Examples 31 to 40 of Experimental Example 5 and Comparative Examples 7 to 10.

(3) Evaluation The sensory evaluation of melting in the mouth and texture (sakumi) was performed by the same method as in Experimental Example 1.

(4) Results The evaluation results are shown in Table 10 below. In addition, the results of Example 33 of Experimental Example 5 are also shown in Table 10 below for comparison.

(5) Consideration As shown in the results of Example 53 in Table 10, even if the type of liquid oil blended in the oil / fat composition for bakery mix is changed, the evaluation results of melting in the mouth and texture of the bakery product produced are as follows. It was as good as the evaluation result of Example 33. As shown in the results of Example 54, as for the extremely hydrogenated oil to be blended in the oil and fat composition for bakery mix, the evaluation result of Example 33 using the palm extremely hydrogenated oil is better than the case of using the rapeseed extremely hydrogenated oil. But it was excellent. From this result, it was found that it is preferable to use palm extremely hydrogenated oil as the extremely hydrogenated oil.

Claims (10)

Extremely hydrogenated oil: 2 to 15% by mass,
Palm-derived oils and fats (excluding palm-derived oils and fats belonging to the above-mentioned extremely hydrogenated oils): 20 to 60% by mass,
Liquid oil (excluding the liquid oil belonging to the palm-derived fat and oil): 25 to 78% by mass.
A fat composition for a bakery mix for mixing with a powder material of a bakery mix. The oil / fat composition for a bakery mix according to claim 1, wherein the palm-derived oil / fat has an iodine value of 50 or more. The oil / fat composition for a bakery mix according to claim 1 or 2, wherein the palm-derived oil / fat is a low melting point fraction. A bakery mix containing the oil / fat composition for bakery mix according to any one of claims 1 to 3. The bakery mix according to claim 4, which contains 0.1 to 20% by mass of the oil / fat composition for bakery mix. A method for producing a bakery mix, which comprises a mixing step of mixing the oil / fat composition for bakery mix according to any one of claims 1 to 3 with a powder material. A dough for a bakery product using the bakery mix according to claim 4 or 5. A step of producing a bakery mix by mixing the oil / fat composition for bakery mix according to any one of claims 1 to 3 with a powder material.
The process of manufacturing dough for bakery products using the bakery mix, and
How to make dough for bakery products, including. A bakery product using the bakery mix according to claim 4 or 5, or the bakery product dough according to claim 7. A step of producing a bakery mix by mixing the oil / fat composition for bakery mix according to any one of claims 1 to 3 with a powder material.
The process of manufacturing dough for bakery products using the bakery mix, and
The process of manufacturing a bakery product using the bakery product dough,
How to make bakery products, including.