JP2023125366A - Oil-in-water emulsion composition for bread making - Google Patents
Oil-in-water emulsion composition for bread making Download PDFInfo
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- JP2023125366A JP2023125366A JP2022029409A JP2022029409A JP2023125366A JP 2023125366 A JP2023125366 A JP 2023125366A JP 2022029409 A JP2022029409 A JP 2022029409A JP 2022029409 A JP2022029409 A JP 2022029409A JP 2023125366 A JP2023125366 A JP 2023125366A
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- bread
- glycerin
- fatty acid
- oil
- acid ester
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Abstract
Description
本発明は、製パン用水中油型乳化組成物に関する。 The present invention relates to an oil-in-water emulsion composition for bread making.
近年、消費者の嗜好の多様化が進むなか、バリエーションに富んだ様々なパンが販売されており、よりソフトでしっとりとした食感のパン、口溶けが良好なパン、ふんわりとしたボリュームのあるパン等が好まれる傾向にある。そのため、各社が、パンの改良効果のあるグリセリン脂肪酸エステル等の食品用乳化剤を応用したパンの開発を進めている。そのなかでも、グリセリン脂肪酸エステルの１種であるグリセリン有機酸脂肪酸エステルは、その特性が注目され、例えば、パンの食感の向上、パンのボリュームの向上、パン生地の機械耐性の向上等の目的で使用されている。 In recent years, as consumer tastes have diversified, a wide variety of breads have become available on the market, including breads with a softer and moist texture, breads that melt in the mouth, and breads with a fluffy texture. etc. tend to be preferred. Therefore, various companies are proceeding with the development of bread using food-grade emulsifiers such as glycerin fatty acid esters, which have the effect of improving bread. Among them, glycerin organic acid fatty acid ester, which is a type of glycerin fatty acid ester, has attracted attention for its properties, and is used for the purposes of improving the texture of bread, increasing the volume of bread, and improving the mechanical resistance of bread dough. It is used.
グリセリン有機酸脂肪酸エステルを用いたパンの改良に関する技術としては、例えば、
特定の可塑性油脂と、有機酸モノグリセリドと、アミラーゼ類及びプロテアーゼ類から選ばれる１種又は２種以上の酵素とからなる油脂組成物（特許文献１）、食用油脂と脂肪酸モノグリセリドとを含有する油相を、有機酸モノグリセリド、ＰＨ調整剤、庶糖脂肪酸エステル及び糖アルコールを含有する乳化剤相に添加して乳化し、次いでこれにα－アミラーゼ、糖アルコール及びデンプンを含有する水相を添加して混合し、急冷捏和して得られ、食用油脂、脂肪酸モノグリセリド、有機酸モノグリセリド、ＰＨ調整剤、庶糖脂肪酸エステル、糖アルコール及びα－アミラーゼを特定量含有することを特徴とする水中油型乳化油脂組成物（特許文献２）、最終発酵後に冷凍されるパン生地用練り込み油脂組成物全体中、油脂、水、モノアシルグリセロールを特定量含有し、さらにソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、有機酸が結合したモノアシルグリセロール誘導体からなる群より選ばれる少なくとも１種を特定量含有し、前記油脂全体中、リノレン酸含量を特定量含有する液油と、融点が５０℃を超える油脂を特定量含有する、前記油脂の構成脂肪酸全体中のトランス脂肪酸含量が一定量以下である、最終発酵後に冷凍されるパン生地用練り込み油脂組成物（特許文献３）等を挙げることができる。
Examples of techniques for improving bread using glycerin organic acid fatty acid esters include:
An oil and fat composition comprising a specific plastic oil and fat, an organic acid monoglyceride, and one or more enzymes selected from amylases and proteases (Patent Document 1), an oil phase containing an edible oil and fat and a fatty acid monoglyceride is added to an emulsifier phase containing an organic acid monoglyceride, a PH adjuster, a sucrose fatty acid ester, and a sugar alcohol to emulsify it, and then an aqueous phase containing α-amylase, a sugar alcohol, and a starch is added and mixed. , an oil-in-water emulsified fat composition obtained by rapid cooling and kneading and containing specific amounts of edible fat, fatty acid monoglyceride, organic acid monoglyceride, PH regulator, sucrose fatty acid ester, sugar alcohol, and α-amylase. (Patent Document 2), the entire kneaded oil and fat composition for bread dough that is frozen after final fermentation contains specific amounts of oil, water, and monoacylglycerol, and further contains sorbitan fatty acid ester, sucrose fatty acid ester, and organic acid. The liquid oil containing a specific amount of at least one selected from the group consisting of monoacylglycerol derivatives, a specific amount of linolenic acid content in the entirety of the oil, and a specific amount of an oil or fat with a melting point exceeding 50°C. Examples include an oil and fat composition for kneading dough for bread dough (Patent Document 3), which is frozen after final fermentation and has a trans fatty acid content of all constituent fatty acids of the oil and fat at a certain amount or less.
しかし、これらの技術では、パンの食感の向上、パンのボリュームの向上等のパンの改良効果は必ずしも十分とはいえず、より実用性があり、効果に富んだグリセリン有機酸脂肪酸エステルを用いたパンの改良に関する技術が求められている。 However, these techniques are not necessarily sufficient to improve bread quality, such as improving bread texture and increasing bread volume.We therefore recommend using glycerin organic acid fatty acid ester, which is more practical and effective. There is a need for technology to improve baked goods.
本発明は、焼成前のパン生地への添加で、パンの食感（ソフト感、しっとり感及び口溶け）、かつパンのボリュームを向上させる効果に優れた製パン用水中油型乳化組成物を提供することを目的とする。 The present invention provides an oil-in-water emulsion composition for bread making that is excellent in improving the texture (soft feel, moist feel, and melt-in-the-mouth) of bread and the volume of bread when added to bread dough before baking. With the goal.
本発明者らは、前記課題に対して鋭意検討を行った結果、グリセリンクエン酸脂肪酸エステルと、グリセリンコハク酸脂肪酸エステル及び／又はグリセリンジアセチル酒石酸脂肪酸エステルとを併用し得られる水中油型乳化組成物によって、前記課題が解決されることを見出し、この知見に基づいて本発明を成すに至った。 As a result of intensive studies on the above-mentioned problems, the present inventors have discovered an oil-in-water emulsion composition obtained by using a glycerin citric acid fatty acid ester in combination with a glycerin succinic acid fatty acid ester and/or a glycerin diacetyl tartaric acid fatty acid ester. The inventors have found that the above-mentioned problem can be solved by the above method, and have accomplished the present invention based on this knowledge.
すなわち、本発明は、
（１）グリセリンクエン酸脂肪酸エステルと、グリセリンコハク酸脂肪酸エステル及び／又はグリセリンジアセチル酒石酸脂肪酸エステルとを含有する製パン用水中油型乳化組成物、
（２）（１）に記載の製パン用水中油型乳化組成物を含有するパン、
から成っている。
That is, the present invention
(1) Oil-in-water emulsion composition for bread making containing glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester and/or glycerin diacetyl tartaric acid fatty acid ester,
(2) Bread containing the oil-in-water emulsion composition for bread making according to (1),
It consists of
本発明の製パン用水中油型乳化組成物は、焼成前のパン生地へ添加することで、パンの食感（ソフト感、しっとり感及び口溶け）、かつパンのボリュームを向上させる効果に優れている。 The oil-in-water emulsion composition for bread making of the present invention has an excellent effect of improving bread texture (soft feel, moist feeling, and melt-in-the-mouth) and bread volume when added to bread dough before baking.
本発明で用いられるグリセリンクエン酸脂肪酸エステルは、グリセリン有機酸脂肪酸エステルの１種であり、グリセリンが有するヒドロキシ基のいずれかにクエン酸及び脂肪酸がそれぞれ少なくとも１つエステル結合した化合物であり、通常、グリセリンモノ脂肪酸エステルと無水クエン酸（又はクエン酸）との反応、グリセリンとクエン酸と脂肪酸との反応等、自体公知の方法により製造される。 The glycerin citric acid fatty acid ester used in the present invention is a type of glycerin organic acid fatty acid ester, and is a compound in which at least one citric acid and one fatty acid are each ester bonded to any of the hydroxy groups of glycerin, and usually, It is produced by a method known per se, such as reaction of glycerin monofatty acid ester and anhydrous citric acid (or citric acid), reaction of glycerin, citric acid, and fatty acid.
グリセリンクエン酸脂肪酸エステルとしては、例えば、ポエムＫ－３０（商品名；グリセリンクエン酸ステアリン酸エステル；理研ビタミン社製）、ポエムＫ－３７Ｖ（商品名；グリセリンクエン酸オレイン酸エステル；理研ビタミン社製）等が商業的に製造、販売されており、本発明ではこれらを用いることができる。 Examples of the glycerin citric acid fatty acid ester include Poem K-30 (trade name; glycerin citrate stearate; manufactured by Riken Vitamin Co., Ltd.), Poem K-37V (trade name; glycerin citrate oleate ester; manufactured by Riken Vitamin Co., Ltd.) ) and the like are commercially manufactured and sold, and these can be used in the present invention.
本発明で用いられるグリセリンコハク酸脂肪酸エステルは、グリセリン有機酸脂肪酸エステルの１種であり、グリセリンが有するヒドロキシ基のいずれかにコハク酸及び脂肪酸がそれぞれ少なくとも１つエステル結合した化合物であり、通常、グリセリンモノ脂肪酸エステルと無水コハク酸（又はコハク酸）との反応、グリセリンとコハク酸と脂肪酸との反応等、自体公知の方法により製造される。 The glycerin succinic acid fatty acid ester used in the present invention is a type of glycerin organic acid fatty acid ester, and is a compound in which at least one succinic acid and a fatty acid are each ester bonded to any of the hydroxy groups of glycerin, and usually, It is produced by a method known per se, such as reaction of glycerin monofatty acid ester and succinic anhydride (or succinic acid), reaction of glycerin, succinic acid, and fatty acid.
グリセリンコハク酸脂肪酸エステルとしては、例えば、ポエムＢ－１０（商品名；グリセリンコハク酸ステアリン酸エステル；理研ビタミン社製）、ポエムＢ－３０（商品名；グリセリンコハク酸ステアリン酸エステル；理研ビタミン社製）等が商業的に製造、販売されており、本発明ではこれらを用いることができる。 Examples of the glycerin succinic acid fatty acid ester include Poem B-10 (trade name; glycerin succinic acid stearate; manufactured by Riken Vitamin Co., Ltd.), Poem B-30 (trade name; glycerin succinic acid stearate; manufactured by Riken Vitamin Co., Ltd.) ) and the like are commercially manufactured and sold, and these can be used in the present invention.
本発明で用いられるグリセリンジアセチル酒石酸脂肪酸エステルは、グリセリン有機酸脂肪酸エステルの１種であり、グリセリンが有するヒドロキシ基のいずれかにジアセチル酒石酸及び脂肪酸がそれぞれ少なくとも１つエステル結合した化合物であり、通常、グリセリンモノ脂肪酸エステルとジアセチル酒石酸の酸無水物（又はジアセチル酒石酸）との反応、グリセリンとジアセチル酒石酸と脂肪酸との反応等、自体公知の方法により製造される。 The glycerin diacetyl tartrate fatty acid ester used in the present invention is a type of glycerin organic acid fatty acid ester, and is a compound in which at least one diacetyl tartrate and a fatty acid are each ester bonded to any of the hydroxy groups of glycerin, and usually, It is produced by a method known per se, such as a reaction between a glycerin monofatty acid ester and an acid anhydride of diacetyltartaric acid (or diacetyltartaric acid), or a reaction between glycerin, diacetyltartaric acid, and a fatty acid.
グリセリンジアセチル酒石酸脂肪酸エステルとしては、例えば、ポエムＷ－６０（商品名；グリセリンジアセチル酒石酸ステアリン酸エステル；理研ビタミン社製）等が商業的に製造、販売されており、本発明ではこれらを用いることができる。 As the glycerin diacetyl tartrate fatty acid ester, for example, Poem W-60 (trade name: glycerin diacetyl tartrate stearate; manufactured by Riken Vitamin Co., Ltd.) is commercially manufactured and sold, and these can be used in the present invention. can.
本発明で用いられるグリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステルを構成する脂肪酸は、食用可能な動植物油脂を起源とする脂肪酸であれば特に制限はなく、例えば、炭素数６～２４の飽和脂肪酸、不飽和脂肪酸を挙げることができる。炭素数６～２４の飽和脂肪酸としては、例えば、カプロン酸、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸等を挙げることができる。炭素数６～２４の不飽和脂肪酸としては、例えば、パルミトレイン酸、オレイン酸、エライジン酸、リノール酸、γ－リノレン酸、α－リノレン酸、アラキドン酸、リシノール酸、縮合リシノール酸等を挙げることができる。これらの中でも、炭素数１６～１８の飽和又は不飽和脂肪酸が好ましく、炭素数１６～１８の飽和脂肪酸がより好ましい。グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステルは、これら脂肪酸の１種類のみを構成脂肪酸とするものであっても、任意の２種類以上を構成脂肪酸とするものであってもよい。 The fatty acids constituting the glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester used in the present invention are not particularly limited as long as they originate from edible animal and vegetable oils. Examples include 6 to 24 saturated fatty acids and unsaturated fatty acids. Examples of saturated fatty acids having 6 to 24 carbon atoms include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids having 6 to 24 carbon atoms include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc. can. Among these, saturated or unsaturated fatty acids having 16 to 18 carbon atoms are preferred, and saturated fatty acids having 16 to 18 carbon atoms are more preferred. Glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester may have only one type of these fatty acids as a constituent fatty acid, or any two or more types as a constituent fatty acid. Good too.
本発明の製パン用水中油型乳化組成物は、水等を含む水相を連続相とし、前記水相中にグリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル等を含む油相を分散、乳化してなる組成物であり、液状、ペースト状、ゲル状、半固形状等の形状を有する。 The oil-in-water emulsion composition for bread making of the present invention has an aqueous phase containing water as a continuous phase, and an oil containing glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, etc. in the aqueous phase. It is a composition formed by dispersing and emulsifying phases, and has a form such as liquid, paste, gel, or semi-solid.
本発明の製パン用水中油型乳化組成物は、グリセリンクエン酸脂肪酸エステルと、グリセリンコハク酸脂肪酸エステル及び／又はグリセリンジアセチル酒石酸脂肪酸エステルとを含有し、これらの組み合わせのなかでも、グリセリンクエン酸脂肪酸エステルとグリセリンコハク酸脂肪酸エステルとを含有する場合が好ましい。本発明の製パン用水中油型乳化組成物に含まれるグリセリンクエン酸脂肪酸エステルは、０．１～２０質量％が好ましく、０．５～１５質量％がより好ましい。本発明の製パン用水中油型乳化組成物に含まれるグリセリンコハク酸脂肪酸エステルは、０．５～１５質量％が好ましく、１～１２質量％がより好ましい。本発明の製パン用水中油型乳化組成物に含まれるグリセリンジアセチル酒石酸脂肪酸エステルは、０．５～１５質量％が好ましく、１～１２質量％がより好ましい。本発明の製パン用水中油型乳化組成物に含まれるグリセリンクエン酸脂肪酸エステル１質量部に対するグリセリンコハク酸脂肪酸エステルとグリセリンジアセチル酒石酸脂肪酸エステルの合計の質量部は、０．１～２０が好ましく、０．２～１２がより好ましい。本発明の製パン用水中油型乳化組成物に含まれるグリセリンクエン酸脂肪酸エステルとグリセリンコハク酸脂肪酸エステルとグリセリンジアセチル酒石酸脂肪酸エステルの合計は、２～３０質量％が好ましく、５～２０質量％がより好ましい。 The oil-in-water emulsion composition for bread making of the present invention contains glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester and/or glycerin diacetyl tartaric acid fatty acid ester, and among these combinations, glycerin citric acid fatty acid ester and a glycerin succinic acid fatty acid ester. The glycerin citric acid fatty acid ester contained in the oil-in-water emulsion composition for bread making of the present invention is preferably 0.1 to 20% by mass, more preferably 0.5 to 15% by mass. The glycerin succinic acid fatty acid ester contained in the oil-in-water emulsion composition for bread making of the present invention is preferably 0.5 to 15% by mass, more preferably 1 to 12% by mass. The glycerin diacetyl tartrate fatty acid ester contained in the oil-in-water emulsion composition for bread making of the present invention is preferably 0.5 to 15% by mass, more preferably 1 to 12% by mass. The total mass parts of glycerin succinic acid fatty acid ester and glycerin diacetyl tartaric acid fatty acid ester per 1 mass part of glycerin citric acid fatty acid ester contained in the oil-in-water emulsion composition for bread making of the present invention is preferably 0.1 to 20, and 0. .2 to 12 is more preferred. The total amount of glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester contained in the oil-in-water emulsion composition for bread making of the present invention is preferably 2 to 30% by mass, more preferably 5 to 20% by mass. preferable.
本発明の製パン用水中油型乳化組成物には、本発明の効果を阻害しない範囲で、任意の成分を含有させてもよい。このような成分としては、澱粉、多価アルコール、安定剤、油脂、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステル以外の乳化剤、酵素、タンパク質、酸化防止剤、着色料、香料等を挙げることができる。 The oil-in-water emulsion composition for bread making of the present invention may contain arbitrary components within a range that does not impede the effects of the present invention. Such ingredients include starch, polyhydric alcohols, stabilizers, fats and oils, emulsifiers other than glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester and glycerin diacetyl tartaric acid fatty acid ester, enzymes, proteins, antioxidants, colorants, Examples include fragrances and the like.
澱粉としては、馬鈴薯澱粉、甘藷澱粉、とうもろこし澱粉、小麦澱粉、米澱粉、タピオカ澱粉等の他、これらの澱粉に酸処理、アルカリ処理、酸化処理、エステル化処理、エーテル化処理、リン酸化処理、架橋処理、加熱処理、α化処理、粉砕処理、酵素処理等を施した加工澱粉等を挙げることができる。 Examples of starches include potato starch, sweet potato starch, corn starch, wheat starch, rice starch, tapioca starch, etc. These starches can be treated with acid, alkali, oxidation, esterification, etherification, phosphorylation, etc. Examples include modified starches that have been subjected to crosslinking treatment, heat treatment, gelatinization treatment, pulverization treatment, enzyme treatment, and the like.
多価アルコールとしては、１分子中に２つ以上のヒドロキシ基をもつ化合物であれば特に制限はなく、例えば、キシロース、ブドウ糖、果糖等の単糖類、ショ糖、乳糖、麦芽糖等のオリゴ糖類、デキストリン、水飴等の澱粉分解物、マルトトリオース、マルトテトラオース、マルトペンタオース、マルトヘキサオース等のマルトオリゴ糖類、ブドウ糖果糖液糖、果糖ブドウ糖液糖等の異性化糖類、蜂蜜等の転化糖類、ソルビトール、マンニトール、マルチトール、還元水飴等の糖アルコール類、グリセリン、ポリグリセリン、プロピレングリコール等を挙げることができ、これらのなかでも、澱粉分解物、糖アルコール類、グリセリンが好ましく、水飴、ソルビトール、還元水飴、グリセリンがより好ましい。本発明の製パン用水中油型乳化組成物に多価アルコールが含まれる場合、多価アルコールは、１～６５質量％が好ましく、１５～５５質量％がより好ましい。 The polyhydric alcohol is not particularly limited as long as it is a compound having two or more hydroxyl groups in one molecule; for example, monosaccharides such as xylose, glucose, and fructose; oligosaccharides such as sucrose, lactose, and maltose; Starch decomposition products such as dextrin and starch syrup, malto-oligosaccharides such as maltotriose, maltotetraose, maltopentaose, and maltohexaose, isomerized sugars such as high-fructose corn syrup and high-fructose corn syrup, invert sugars such as honey, Examples include sugar alcohols such as sorbitol, mannitol, maltitol, reduced starch syrup, glycerin, polyglycerin, propylene glycol, etc. Among these, starch decomposition products, sugar alcohols, and glycerin are preferred, and starch syrup, sorbitol, More preferred are reduced starch syrup and glycerin. When the oil-in-water emulsion composition for bread making of the present invention contains a polyhydric alcohol, the polyhydric alcohol is preferably 1 to 65% by mass, more preferably 15 to 55% by mass.
安定剤としては、例えば、寒天、ゼラチン、ペクチン、カラギナン、カードラン、マンナン、アルギン酸、アルギン酸塩、多糖類、大豆多糖類、キサンタンガム、ローカストビーンガム、グアーガム、タマリンドガム、タラガム、トラガントガム、ジェランガム、アラビアガム等を挙げることができる。 Examples of stabilizers include agar, gelatin, pectin, carrageenan, curdlan, mannan, alginic acid, alginates, polysaccharides, soybean polysaccharides, xanthan gum, locust bean gum, guar gum, tamarind gum, tara gum, tragacanth gum, gellan gum, arabic Gum etc. can be mentioned.
油脂としては、植物油脂、動物油脂、加工油脂、中鎖脂肪酸トリグリセリド等を挙げることができる。植物油脂としては、大豆油、菜種油、綿実油、サフラワー油、ヒマワリ油、コメ油、コーン油、ヤシ油、パーム油、パーム核油、落花生油、オリーブ油、ゴマ油、ハイオレイック菜種油、ハイオレイックサフラワー油、ハイオレイックコーン油、ハイオレイックヒマワリ油等を挙げることができる。動物油脂としては、豚脂、牛脂、魚油、乳脂、バター等を挙げることができる。加工油脂としては、植物油脂、動物油脂に分別、水素添加、エステル交換等の処理をしたものをいい、例えば、パーム硬化油脂、ヤシ硬化油脂、大豆硬化油脂、菜種硬化油脂等の硬化油脂、パーム分別油脂、ヤシ分別油脂、大豆分別油脂、菜種分別油脂等の分別油脂等を挙げることができる。中鎖脂肪酸トリグリセリドとしては、カプロン酸トリグリセリド、カプリル酸トリグリセリド、カプリン酸トリグリセリド、ラウリン酸トリグリセリド等を挙げることができる。本発明の製パン用水中油型乳化組成物に油脂が含まれる場合、油脂は、０～３０質量％が好ましく、３～２０質量％がより好ましい。 Examples of the fats and oils include vegetable oils, animal fats, processed fats and oils, medium-chain fatty acid triglycerides, and the like. Vegetable oils include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, sesame oil, high-oleic rapeseed oil, and high-oleic safflower. oil, high oleic corn oil, high oleic sunflower oil and the like. Examples of animal fats and oils include pork fat, beef tallow, fish oil, milk fat, and butter. Processed oils and fats refer to vegetable oils and animal fats that have been subjected to treatments such as fractionation, hydrogenation, and transesterification, such as hydrogenated palm oil, hydrogenated coconut oil, hydrogenated soybean oil, hydrogenated rapeseed oil, etc. Examples include fractionated fats and oils such as fractionated fats and oils, fractionated coconut fats and oils, fractionated soybean fats and oils, and fractionated rapeseed fats and oils. Examples of medium chain fatty acid triglycerides include caproic acid triglyceride, caprylic acid triglyceride, capric acid triglyceride, and lauric acid triglyceride. When the oil-in-water emulsion composition for bread making of the present invention contains fats and oils, the fats and oils are preferably 0 to 30% by mass, more preferably 3 to 20% by mass.
グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステル以外の乳化剤としては、グリセリンモノ脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノール酸エステル、ショ糖脂肪酸エステル、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム等を挙げることができる。本発明の製パン用水中油型乳化組成物にグリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステル以外の乳化剤が含まれる場合、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステル以外の乳化剤は、１～３０質量％が好ましく、５～２０質量％がより好ましい。 Emulsifiers other than glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester include glycerin monofatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene. Examples include glycol fatty acid ester, lecithin, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate, and the like. When the oil-in-water emulsion composition for bread making of the present invention contains an emulsifier other than glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin The emulsifier other than diacetyl tartrate fatty acid ester is preferably 1 to 30% by mass, more preferably 5 to 20% by mass.
酵素としては、α－アミラーゼ、β－アミラーゼ、グルコアミラーゼ、イソアミラーゼ、プロテアーゼ、グルコースオキシダーゼ、セルラーゼ、ヘミセルラーゼ、リパーゼ、４－α－グルカノトランスフェラーゼ、６－α－グルカノトランスフェラーゼ等を挙げることができる。タンパク質としては、カゼインナトリウム等の乳タンパク質、大豆タンパク質、えんどうタンパク質、小麦タンパク質、米タンパク質等を挙げることができる。酸化防止剤としては、トコフェロール、Ｌ－アスコルビン酸、Ｌ－アスコルビン酸塩、Ｌ－アスコルビン酸脂肪酸エステル、茶抽出物、ヤマモモ抽出物、ローズマリー抽出物、リン酸塩等を挙げることができる。着色料としては、β－カロテン、クチナシ色素、ベニバナ色素等を挙げることができる。任意の成分は、１種のみ又は任意の２種以上を組み合わせて用いてもよい。 Examples of enzymes include α-amylase, β-amylase, glucoamylase, isoamylase, protease, glucose oxidase, cellulase, hemicellulase, lipase, 4-α-glucanotransferase, 6-α-glucanotransferase, etc. can. Examples of proteins include milk proteins such as sodium caseinate, soybean proteins, pea proteins, wheat proteins, and rice proteins. Examples of the antioxidant include tocopherol, L-ascorbic acid, L-ascorbate, L-ascorbic acid fatty acid ester, tea extract, bayberry extract, rosemary extract, phosphate, and the like. Examples of coloring agents include β-carotene, gardenia pigment, and safflower pigment. Any component may be used alone or in combination of two or more.
本発明の製パン用水中油型乳化組成物の製造方法は、水等を含む水相を連続相とし、前記水相中にグリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル等を含む油相を分散、乳化することができる方法であれば、特に制限はないが、例えば、次のような方法をとることができる。まず、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステルを融解し、油相とする。この際、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステル以外の油溶性成分に溶解しやすい乳化剤や油脂等の任意成分と混合、溶解し、油相とすることが好ましい。水相は、水でもよいが、多価アルコールや水溶性成分に溶解しやすい乳化剤等の任意成分を溶解した水溶液を用いることが好ましい。次に、油相を攪拌しながら、水相を投入し、乳化機等を用いて分散、乳化する。乳化機としては、ＴＫホモミクサー（商品名；プライミクス社製）、クレアミックス（商品名；エム・テクニック社製）等の高速回転式分散・乳化機が用いられる。また、高圧式均質化処理機を用いてさらに均質化することもできる。本発明の製パン用水中油型乳化組成物１００質量部中の油相の割合は特に制限されないが、例えば、８～４０質量部が好ましく、１５～３０質量部がより好ましい。本発明の製パン用水中油型乳化組成物中の水相或いは水は、油相を配合した残余となるように調製することが好ましい。 The method for producing an oil-in-water emulsion composition for bread making of the present invention uses an aqueous phase containing water, etc. as a continuous phase, and in the aqueous phase, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, etc. There are no particular limitations as long as the method can disperse and emulsify the oil phase containing the . First, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester are melted to form an oil phase. At this time, it is preferable to mix and dissolve optional components such as emulsifiers and fats and oils that are easily soluble in oil-soluble components other than glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester to form an oil phase. The aqueous phase may be water, but it is preferable to use an aqueous solution in which optional components such as polyhydric alcohols and emulsifiers that are easily soluble in water-soluble components are dissolved. Next, while stirring the oil phase, the aqueous phase is added and dispersed and emulsified using an emulsifying machine or the like. As the emulsifying machine, a high-speed rotary dispersing/emulsifying machine such as TK Homomixer (trade name; manufactured by Primix Co., Ltd.) or Clearmix (trade name; manufactured by M Techniques Co., Ltd.) is used. Furthermore, it is also possible to further homogenize using a high-pressure homogenizer. The proportion of the oil phase in 100 parts by mass of the oil-in-water emulsion composition for bread making of the present invention is not particularly limited, but is preferably 8 to 40 parts by mass, more preferably 15 to 30 parts by mass. It is preferable that the aqueous phase or water in the oil-in-water emulsion composition for bread making of the present invention is prepared so as to be the remainder of the oil phase.
本発明の製パン用水中油型乳化組成物の使用方法は、焼成前のパン生地に添加し得る方法であれば、特に制限はないが、パンの製造工程で直接添加する方法、他の原料にあらかじめ添加する方法等を挙げることができる。 The method of using the oil-in-water emulsion composition for bread making of the present invention is not particularly limited as long as it can be added to bread dough before baking. Examples include methods of adding.
本発明の製パン用水中油型乳化組成物の使用量は、パン生地に含まれる小麦粉等の穀粉１００質量部に対して０．１～１０質量部が好ましく、０．５～５質量部がより好ましい。 The amount of the oil-in-water emulsion composition for bread making of the present invention used is preferably 0.1 to 10 parts by mass, more preferably 0.5 to 5 parts by mass, based on 100 parts by mass of grain flour such as wheat flour contained in bread dough. .
本発明の製パン用水中油型乳化組成物を含有するパンも本発明の形態の１つである。 Bread containing the oil-in-water emulsion composition for bread making of the present invention is also one of the embodiments of the present invention.
本発明のパンは、例えば、食パン、菓子パン、デニッシュ、ペストリー、クロワッサン、ブリオッシュ、フランスパン等を挙げることができる。食パンとしては、角型食パン（プルマン）、山型食パン（イギリスパン）、デニッシュ食パン、バラエティ食パン等を挙げることができる。菓子パンとしては、コッペパン、バンズ、バターロール、餡パン、クリームパン、チョコパン、ジャムパン、メロンパン、揚げパン、イーストドーナツ、バラエティ菓子パン等を挙げることができ、揚げパンは、カレーパン、ピロシキ等を挙げることができる。なお、バラエティ食パン、バラエティ菓子パンは、食パンの生地又は菓子パンの生地にライ麦、米等の小麦以外の穀類、ごま、くるみ等の種実類、レーズン等の果実加工品等を配合した食パン又は菓子パンをいう。また、本発明のパンには、焼成されたものだけではなく、焼成前の生地の状態のものも含まれる。 Examples of the bread of the present invention include white bread, sweet bread, Danish pastry, pastry, croissant, brioche, and French bread. Examples of bread include square bread (Pullman), mountain bread (British bread), Danish bread, and variety bread. Examples of sweet bread include koppepan, buns, butter rolls, bean paste bread, cream bread, chocolate bread, jam bread, melon bread, fried bread, yeast donuts, variety sweet bread, etc.Fried bread includes curry bread, piroshki, etc. be able to. In addition, variety white bread and variety sweet bread refer to bread or sweet bread made by blending grains other than wheat such as rye and rice, seeds and seeds such as sesame and walnuts, processed fruit products such as raisins, etc. to bread dough or sweet bread dough. . Furthermore, the bread of the present invention includes not only baked bread but also bread in the form of dough before baking.
本発明のパンの原料は、パンに一般的に用いられる原料であれば、特に制限なく用いることができ、本発明の製パン用水中油型乳化組成物以外に、例えば、小麦粉、ライ麦粉、米粉等の穀粉、澱粉、糖類、多価アルコール、油脂、タンパク質、イースト、乳化剤、酵素、酸化剤、還元剤、食塩、酸化防止剤、着色料、香料、酸味料、調味料、卵、乳製品、果実加工品、果実類、種実類、クリーム、ジャム、チョコレート、洋酒、水等を挙げることができる。 The raw materials for the bread of the present invention can be used without any particular restriction as long as they are raw materials commonly used for bread. Grain flour, starch, sugars, polyhydric alcohols, fats and oils, proteins, yeast, emulsifiers, enzymes, oxidizing agents, reducing agents, salt, antioxidants, colorants, fragrances, acidulants, seasonings, eggs, dairy products, etc. Examples include processed fruit products, fruits, seeds, creams, jams, chocolates, Western liquors, and water.
本発明のパンの原料として、プレミックスを用いることができる。プレミックスは、パンの原料の１部があらかじめ混合された組成物であり、本発明の製パン用水中油型乳化組成物をあらかじめ混合させることもできる。プレミックスとしては、例えば、食パン用プレミックス、菓子パン用プレミックス、フランスパン用プレミックス、イーストドーナツ用プレミックス等を挙げることができる。 A premix can be used as a raw material for the bread of the present invention. The premix is a composition in which a part of the raw materials for bread is mixed in advance, and the oil-in-water emulsion composition for bread making of the present invention can also be mixed in advance. Examples of the premix include a premix for white bread, a premix for sweet bread, a premix for French bread, a premix for yeast donuts, and the like.
本発明のパンの製造方法は、特に制限はなく、一般に行われているパンの製造方法をそのまま適用することができるが、例えば、ストレート法、中種法、液種法、生地リタード法等を挙げることができる。また、パンの製造工程において、分割した生地を冷凍（生地玉冷凍）、最終発酵前の成型した生地を冷凍（成型後冷凍）、最終発酵後の生地を冷凍（ホイロ後冷凍）、焼成したパンを冷凍（焼成後冷凍）等の冷凍工程をとることもできる。 The bread manufacturing method of the present invention is not particularly limited, and commonly used bread manufacturing methods can be applied as they are, but for example, the straight method, dough method, liquid dough method, dough retard method, etc. can be mentioned. In addition, in the bread manufacturing process, we freeze divided dough (dough ball freezing), freeze shaped dough before the final fermentation (post-forming freezing), freeze the dough after the final fermentation (post-frozen freezing), and bake baked bread. A freezing process such as freezing (freezing after baking) can also be performed.
本発明のパンは、カット又はスライスし、野菜、加工食品等の具材、ソース類等を挟み、調理パンに加工することができる。調理パンは、例えば、サンドイッチ、ハンバーガー、ホットドック、焼きそばパン、ツナパン、コロッケパン等を挙げることができる。 The bread of the present invention can be cut or sliced, sandwiched with ingredients such as vegetables, processed foods, sauces, etc., and processed into cooked bread. Examples of the cooked bread include sandwiches, hamburgers, hot dogs, yakisoba bread, tuna bread, and croquette bread.
以下、実施例をもって本発明を具体的に説明するが、本発明はこれらに制限されるものではない。 EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples, but the present invention is not limited thereto.
［製パン用水中油型乳化組成物の作製１］
（１）原料
１）グリセリンクエン酸脂肪酸エステル（商品名：ポエムＫ－３０；グリセリンクエン酸ステアリン酸エステル；理研ビタミン社製）
２）グリセリンコハク酸脂肪酸エステル（商品名：ポエムＢ－３０；グリセリンコハク酸ステアリン酸エステル；理研ビタミン社製）
３）グリセリンジアセチル酒石酸脂肪酸エステル（商品名：ポエムＷ－６０；グリセリンジアセチル酒石酸ステアリン酸エステル；理研ビタミン社製）
４）ステアロイル乳酸ナトリウム（商品名：ポエムＳＳＬ－１００；理研ビタミン社製）
５）グリセリンモノ脂肪酸エステル（商品名：ポエムＶ－１００；理研ビタミン社製）
６）プロピレングリコール脂肪酸エステル（商品名：リケマールＰＳ－１００；理研ビタミン社製）
７）ポリグリセリン脂肪酸エステル（商品名：ＳＹグリスターＰＯ－５Ｓ；阪本薬品工業社製）
８）ショ糖脂肪酸エステル（商品名：ＤＫエステルＦ－１１０；第一工業製薬社製）
９）菜種油（商品名：サラダ油；ボーソー油脂社製）
１０）ソルビトール（商品名：ソルビトールＦ；物産フードサイエンス社製）
１１）水
[Preparation 1 of oil-in-water emulsion composition for bread making]
(1) Raw materials 1) Glycerin citric acid fatty acid ester (product name: Poem K-30; glycerin citric acid stearate; manufactured by Riken Vitamin Co., Ltd.)
2) Glycerin succinic acid fatty acid ester (product name: Poem B-30; glycerin succinic acid stearate; manufactured by Riken Vitamin Co., Ltd.)
3) Glycerin diacetyl tartrate fatty acid ester (product name: Poem W-60; glycerin diacetyl tartrate stearate; manufactured by Riken Vitamin Co., Ltd.)
4) Sodium stearoyl lactate (product name: Poem SSL-100; manufactured by Riken Vitamin Co., Ltd.)
5) Glycerin monofatty acid ester (product name: Poem V-100; manufactured by Riken Vitamin Co., Ltd.)
6) Propylene glycol fatty acid ester (product name: Rikemar PS-100; manufactured by Riken Vitamin Co., Ltd.)
7) Polyglycerin fatty acid ester (product name: SY Glister PO-5S; manufactured by Sakamoto Pharmaceutical Co., Ltd.)
8) Sucrose fatty acid ester (trade name: DK Ester F-110; manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)
9) Rapeseed oil (product name: salad oil; manufactured by Boso Oil Co., Ltd.)
10) Sorbitol (trade name: Sorbitol F; manufactured by Bussan Food Science Co., Ltd.)
11) Water
（２）作製方法
各試験区において、得られる製パン用水中油型乳化組成物が５００ｇとなるよう、表１～２に記載の原料のうち、ステアロイル乳酸ナトリウム、ショ糖脂肪酸エステル、ソルビトール、及び水について、それぞれの含有量（質量％）を１Ｌステンレスビーカーに投入し、これらを６０～９０℃で加熱溶解し、水相を得た。次に表１～２の原料のうち、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、グリセリンモノ脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン脂肪酸エステル、及び菜種油について、それぞれの含有量（質量％）を１Ｌステンレスビーカーに投入し、これらを６５～９５℃で加熱溶解し、油相を得た。得られた油相をＴＫホモミクサー（商品名；プライミクス社製）を用いて攪拌しながら、油相に水相を全て投入し乳化した。その後、室温まで冷まし、製パン用水中油型乳化組成物１～１０を得た。
(2) Production method In each test group, sodium stearoyl lactate, sucrose fatty acid ester, sorbitol, and water were used among the raw materials listed in Tables 1 and 2 so that the resulting oil-in-water emulsion composition for bread making was 500 g. The content (mass%) of each was put into a 1L stainless steel beaker and dissolved by heating at 60 to 90°C to obtain an aqueous phase. Next, among the raw materials in Tables 1 and 2, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, glycerin monofatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, and rapeseed oil, respectively. The contents (mass%) were put into a 1L stainless steel beaker and heated and dissolved at 65 to 95°C to obtain an oil phase. While stirring the obtained oil phase using a TK homomixer (trade name; manufactured by Primix Co., Ltd.), the entire aqueous phase was added to the oil phase and emulsified. Thereafter, the mixture was cooled to room temperature to obtain oil-in-water emulsion compositions 1 to 10 for bread making.
製パン用水中油型乳化組成物１～６（実施例１～６）に含まれる各原料の含有量（質量％）を表１に、製パン用水中油型乳化組成物７～１０（比較例１～４）に含まれる各原料の含有量（質量％）を表２に示す。 The content (mass%) of each raw material contained in oil-in-water emulsion compositions 1 to 6 for bread making (Examples 1 to 6) is shown in Table 1. Table 2 shows the content (mass%) of each raw material contained in ~4).
［パンの作製及び評価１］
（１）原料
１）小麦粉（商品名：オーション；日清製粉社製）
２）イースト（商品名：レギュラーイースト；オリエンタル酵母工業社製）
３）イーストフード（商品名：Ｃハイオリコン；オリエンタル酵母工業社製）
４）上白糖（商品名：上白糖ＳＴ；大日本明治製糖社製）
５）食塩（商品名：特級塩Ｒ；日本海水社製）
６）脱脂粉乳（商品名：森永脱脂粉乳；森永乳業社製）
７）ショートニング（商品名：エンブレム；ミヨシ油脂社製）
８）液卵（商品名：エクセルエッグＨＶ；キユーピータマゴ社製）
９）水
１０）製パン用水中油型乳化組成物１～１０
[Bread production and evaluation 1]
(1) Raw materials 1) Flour (product name: Auction; manufactured by Nisshin Seifun Co., Ltd.)
2) Yeast (product name: Regular yeast; manufactured by Oriental Yeast Industry Co., Ltd.)
3) Yeast food (product name: C High Oricon; manufactured by Oriental Yeast Industry Co., Ltd.)
4) White sugar (product name: White sugar ST; manufactured by Dainippon Meiji Sugar Co., Ltd.)
5) Salt (product name: Special grade salt R; manufactured by Nihon Kaisuisha)
6) Skim milk powder (product name: Morinaga skim milk powder; manufactured by Morinaga Milk Industry Co., Ltd.)
7) Shortening (Product name: Emblem; manufactured by Miyoshi Oil Co., Ltd.)
8) Liquid egg (product name: Excel Egg HV; manufactured by Kewpie Egg Co., Ltd.)
9) Water 10) Oil-in-water emulsion compositions 1 to 10 for bread making
（２）作製方法
各試験区において、表３～４に記載の原料について、小麦粉２０００ｇ、イースト１００ｇ、イーストフード２０ｇ、上白糖３００ｇ、食塩２４ｇ、脱脂粉乳６０ｇ、液卵１６０ｇ、水１０４０ｇ、製パン用水中油型乳化組成物１～１０のいずれか２０ｇを２０クォートミキサー（商品名：ＨＰＩ－２０Ｍ；関東混合機工業社製）に投入し、低速３分間、中速３分間、高速４分間混捏し、次にショートニング２００ｇを投入後、さらに低速３分間、中速３分間、高速８分間混捏し、捏ね上げ温度２３～２４℃で生地を取り出し、パン生地を得た。前記パン生地を１５分間１次発酵（フロア）させ、ラウンダー（商品名：ＲＱ；オシキリ社製）及び分割機（商品名：ＤＱＥ；オシキリ社製）を用いて８０ｇに分割し、１５分間のベンチ時間をとった。その後、ストレートモルダー（商品名：ＷＦＳ；オシキリ社製）を用いてロール状に成形し、ホイロにて温度３８℃、湿度８０％の条件で６０分間発酵させ、オーブン（商品名：ＴＭＣ－ＧＧＧ－３１Ｓ；三幸機械社製）で、上火２０５℃、下火１８０℃の条件で、７分間焼成した。オーブンから取り出した後、３０分間放冷後、菓子パン１～１０を得た。
(2) Production method In each test group, the ingredients listed in Tables 3 and 4 were used: 2000 g of wheat flour, 100 g of yeast, 20 g of yeast food, 300 g of white sugar, 24 g of salt, 60 g of skim milk powder, 160 g of liquid egg, 1040 g of water, and bread making. Put 20 g of any of oil-in-water emulsion compositions 1 to 10 into a 20 quart mixer (product name: HPI-20M; manufactured by Kanto Mixture Machine Industry Co., Ltd.), and mix and knead for 3 minutes at low speed, 3 minutes at medium speed, and 4 minutes at high speed. Next, after adding 200 g of shortening, kneading was continued for 3 minutes at low speed, 3 minutes at medium speed, and 8 minutes at high speed, and the dough was taken out at a kneading temperature of 23 to 24°C to obtain bread dough. The bread dough was subjected to primary fermentation (floor) for 15 minutes, divided into 80 g pieces using a rounder (product name: RQ; manufactured by Oshikiri Co., Ltd.) and a dividing machine (product name: DQE; manufactured by Oshikiri Company), and then benched for 15 minutes. I took it. Thereafter, it is molded into a roll using a straight molder (product name: WFS; manufactured by Oshikiri Co., Ltd.), fermented in a foil for 60 minutes at a temperature of 38°C and humidity of 80%, and then baked in an oven (product name: TMC-GGG- 31S (manufactured by Sanko Kikai Co., Ltd.) for 7 minutes under conditions of a top heat of 205°C and a bottom heat of 180°C. After taking it out of the oven, it was left to cool for 30 minutes, and sweet breads 1 to 10 were obtained.
菓子パン１～６（実施例７～１２）に含まれる各原料の小麦粉１００質量部に対する質量部を表３に、菓子パン７～１０（比較例５～８）に含まれる各原料の小麦粉１００質量部に対する質量部を表４に示す。 Table 3 shows the parts by mass of each raw material contained in sweet breads 1 to 6 (Examples 7 to 12) based on 100 parts by mass of wheat flour, and the parts by mass of each raw material contained in sweet breads 7 to 10 (comparative examples 5 to 8) to 100 parts by mass of wheat flour. Table 4 shows the parts by mass.
（３）菓子パンの評価
１）ボリュームの評価
菓子パン１～１０について、それぞれ１０個をレーザー体積計（型式：Ｓｅｌｎａｃ－Ｗｉｎ ＶＭ２１００；Ｋ－ＡＸＩＳ社製）を用いて体積（ｍｌ）を測定し、その平均値（ｍｌ）を求めた。前記平均値（ｍｌ）について、次の基準により記号化し、評価した。「○○○」「○○」「○」を本発明の効果を満足するものとした。結果を表８に示す。
＜基準（体積の平均値）＞
○○○：５３０ｍｌ以上
○○：５２５ｍｌ以上５３０ｍｌ未満
○：５２０ｍｌ以上５２５ｍｌ未満
△：５１５ｍｌ以上５２０ｍｌ未満
×：５１５ｍｌ未満
(3) Evaluation of sweet breads 1) Evaluation of volume For each of sweet breads 1 to 10, the volume (ml) of 10 pieces was measured using a laser volumemeter (model: Selnac-Win VM2100; manufactured by K-AXIS). The average value (ml) was determined. The average value (ml) was coded and evaluated according to the following criteria. "○○○", "○○", and "○" were deemed to satisfy the effects of the present invention. The results are shown in Table 8.
<Standard (average volume)>
○○○: 530ml or more ○○: 525ml or more and less than 530ml ○: 520ml or more and less than 525ml △: 515ml or more and less than 520ml ×: less than 515ml
２）食感（ソフト感、しっとり感、口溶け）の評価
菓子パン１～１１について、専門のパネラー１０名によって、ソフト感、しっとり感及び口溶けのそれぞれについて表５～７の評価基準により官能評価し、評点の平均値を求め、次の基準により記号化した。「○○○」「○○」「○」を本発明の効果を満足するものとした。結果を表８に示す。
＜基準（評点の平均値）＞
○○○：４．５以上
○○：３．５以上４．５未満
○：２．５以上３．５未満
△：１．５以上２．５未満
×：１．５未満
2) Evaluation of texture (soft feel, moist feel, melt-in-the-mouth) Sweet breads 1 to 11 were sensory-evaluated by 10 expert panelists for soft feel, moist feel, and melt-in-the-mouth according to the evaluation criteria in Tables 5 to 7, respectively. The average score was calculated and coded according to the following criteria. "○○○", "○○", and "○" were deemed to satisfy the effects of the present invention. The results are shown in Table 8.
<Standards (average score)>
○○○: 4.5 or more ○○: 3.5 or more and less than 4.5 ○: 2.5 or more and less than 3.5 △: 1.5 or more and less than 2.5 ×: less than 1.5
表８のとおり、グリセリンクエン酸脂肪酸エステルと、グリセリンコハク酸脂肪酸エステル又はグリセリンジアセチル酒石酸脂肪酸エステルとを併用した製パン用水中油型乳化組成物を添加した菓子パン１～６は、ボリューム、ソフト感、しっとり感及び口溶けの全ての点で良好な効果を発揮していた。一方、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル又はグリセリンジアセチル酒石酸脂肪酸エステルを単独使用した製パン用水中油型乳化組成物を添加した菓子パン７～９、及びグリセリンコハク酸脂肪酸エステルとグリセリンジアセチル酒石酸脂肪酸エステルのみを併用した製パン用水中油型乳化組成物を添加した菓子パン１０は、ボリューム、ソフト感、しっとり感又は口溶けのいずれかの点で効果が不良であった。 As shown in Table 8, sweet breads 1 to 6 to which the oil-in-water emulsion composition for bread making containing glycerin citric acid fatty acid ester and glycerin succinic acid fatty acid ester or glycerin diacetyl tartaric acid fatty acid ester is added have volume, softness, and moistness. It exhibited good effects in terms of texture and melting in the mouth. On the other hand, sweet breads 7 to 9 to which an oil-in-water emulsion composition for bread making using glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester or glycerin diacetyl tartaric acid fatty acid ester alone is added, and glycerin succinic acid fatty acid ester and glycerin diacetyl tartaric acid fatty acid ester Confectionery bread 10 to which the oil-in-water emulsion composition for bread making containing only ester was added had poor effects in terms of volume, soft feel, moist feel, or melting in the mouth.
［製パン用水中油型乳化組成物の作製２］
（１）原料
１）グリセリンクエン酸脂肪酸エステル（商品名：ポエムＫ－３０；グリセリンクエン酸ステアリン酸エステル；理研ビタミン社製）
２）グリセリンコハク酸脂肪酸エステル（商品名：ポエムＢ－３０；グリセリンコハク酸ステアリン酸エステル；理研ビタミン社製）
３）グリセリンジアセチル酒石酸脂肪酸エステル（商品名：ポエムＷ－６０；グリセリンジアセチル酒石酸ステアリン酸エステル；理研ビタミン社製）
４）菜種油（商品名：サラダ油；ボーソー油脂社製）
５）グリセリン（商品名：精製グリセリン；ミヨシ油脂社製）
６）水
[Preparation of oil-in-water emulsion composition for bread making 2]
(1) Raw materials 1) Glycerin citric acid fatty acid ester (product name: Poem K-30; glycerin citric acid stearate; manufactured by Riken Vitamin Co., Ltd.)
2) Glycerin succinic acid fatty acid ester (product name: Poem B-30; glycerin succinic acid stearate; manufactured by Riken Vitamin Co., Ltd.)
3) Glycerin diacetyl tartrate fatty acid ester (product name: Poem W-60; glycerin diacetyl tartrate stearate; manufactured by Riken Vitamin Co., Ltd.)
4) Rapeseed oil (product name: salad oil; manufactured by Boso Oil Co., Ltd.)
5) Glycerin (product name: purified glycerin; manufactured by Miyoshi Oil Co., Ltd.)
6) Water
（２）作製方法
各試験区において、得られる製パン用水中油型乳化組成物が５００ｇとなるよう、表９に記載の原料のうち、グリセリン及び水について、それぞれの含有量（質量％）を１Ｌステンレスビーカーに投入し、これらを６０～９０℃で加熱溶解し、水相を得た。次に表９の原料のうち、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、及び菜種油について、それぞれの含有量（質量％）を１Ｌステンレスビーカーに投入し、これらを６５～９５℃で加熱溶解し、油相を得た。得られた油相をＴＫホモミクサー（商品名；プライミクス社製）を用いて攪拌しながら、油相に水相を全て投入し乳化した。その後、室温まで冷まし、製パン用水中油型乳化組成物１１～１４を得た。
(2) Production method In each test group, the content (mass%) of each of glycerin and water among the raw materials listed in Table 9 was adjusted to 1 L so that the obtained oil-in-water emulsion composition for bread making would be 500 g. The mixture was poured into a stainless steel beaker and dissolved by heating at 60 to 90°C to obtain an aqueous phase. Next, among the raw materials in Table 9, the respective contents (mass%) of glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, and rapeseed oil were added to a 1 L stainless steel beaker, and these were The mixture was heated and dissolved at ~95°C to obtain an oil phase. While stirring the obtained oil phase using a TK homomixer (trade name; manufactured by Primix Co., Ltd.), the entire aqueous phase was added to the oil phase and emulsified. Thereafter, the mixture was cooled to room temperature to obtain oil-in-water emulsion compositions 11 to 14 for bread making.
製パン用水中油型乳化組成物１１～１４（実施例１３、１４、比較例９、１０）に含まれる各原料の含有量（質量％）を表９に示す。 Table 9 shows the content (% by mass) of each raw material contained in oil-in-water emulsion compositions 11 to 14 for bread making (Examples 13 and 14, Comparative Examples 9 and 10).
［パンの作製及び評価２］
（１）原料
１）小麦粉（商品名：ミリオン；日清製粉社製）
２）イースト（商品名：レギュラーイースト；オリエンタル酵母工業社製）
３）イーストフード（商品名：Ｃオリエンタルフード；オリエンタル酵母工業社製）
４）上白糖（商品名：上白糖ＳＴ；大日本明治製糖社製）
５）食塩（商品名：特級塩Ｒ；日本海水社製）
６）脱脂粉乳（商品名：森永脱脂粉乳；森永乳業社製）
７）ショートニング（商品名：エンブレム；ミヨシ油脂社製）
８）水
９）製パン用水中油型乳化組成物１１～１４
[Bread production and evaluation 2]
(1) Raw materials 1) Flour (product name: Million; manufactured by Nisshin Seifun Co., Ltd.)
2) Yeast (product name: Regular yeast; manufactured by Oriental Yeast Industry Co., Ltd.)
3) Yeast food (product name: C Oriental Food; manufactured by Oriental Yeast Industry Co., Ltd.)
4) White sugar (product name: White sugar ST; manufactured by Dainippon Meiji Sugar Co., Ltd.)
5) Salt (product name: Special grade salt R; manufactured by Nihon Kaisuisha)
6) Skim milk powder (product name: Morinaga skim milk powder; manufactured by Morinaga Milk Industry Co., Ltd.)
7) Shortening (Product name: Emblem; manufactured by Miyoshi Oil Co., Ltd.)
8) Water 9) Oil-in-water emulsion compositions 11 to 14 for bread making
（２）作製方法
各試験区において、表１０に記載の中種原料である小麦粉１４００ｇ、イースト４６ｇ、イーストフード２ｇ、水８００ｇ、製パン用水中油型乳化組成物１１～１４のいずれか２０ｇを２０クォートミキサー（商品名：ＨＰＩ－２０Ｍ；関東混合機工業社製）に投入し、低速３分間、中速１分間混捏し、捏ね上げ温度２４℃にて生地をホイロに移動し、温度２７℃、湿度８０％で４時間発酵させ、中種生地を得た。前記中種生地、表１０に記載の本捏原料である小麦粉６００ｇ、上白糖１００ｇ、食塩４０ｇ、脱脂粉乳４０ｇ、水５２０ｇを２０クォートミキサー（商品名：ＨＰＩ－２０Ｍ；関東混合機工業社製）に投入し、低速３分間、中速２分間、高速１分間混捏し、ショートニング１００ｇを投入後、さらに低速２分間、高速４分間混捏し、捏ね上げ温度２７℃で生地を取り出し、本捏生地を得た。前記本捏生地を２０分間一次発酵（フロア）させ、ラウンダー（商品名：ＲＱ；オシキリ社製）及び分割機（商品名：ＤＱＥ；オシキリ社製）を用いて４５０ｇに分割し、２０分間のベンチ時間を取った。その後、ストレートモルダー（商品名：ＷＦ；オシキリ社製）を用いて成型し、ワンローフ型に投入し、ホイロにて温度３８℃、湿度８０％で５５分間発酵させ、オーブン（商品名：ＳＧＲ－６０６ＭＳ；三幸機械社製）で、２２０℃、２５分間焼成した。オーブンから取り出した後、６０分間放冷し、山型食パン１～４を得た。また、製パン用水中油型乳化組成物を添加しない以外は同様の方法で、山型食パン５を得た。
(2) Production method In each test plot, 1400 g of wheat flour, 46 g of yeast, 2 g of yeast food, 800 g of water, and 20 g of any of the oil-in-water emulsion compositions 11 to 14 for bread making, which are the ingredients listed in Table 10, were added to the Put the dough into a quart mixer (product name: HPI-20M; manufactured by Kanto Mixing Machine Industry Co., Ltd.), knead at low speed for 3 minutes and at medium speed for 1 minute, knead at a temperature of 24°C, transfer the dough to a foil, and mix at a temperature of 27°C. Fermentation was performed for 4 hours at 80% humidity to obtain a medium dough. The above-mentioned middle dough, 600 g of wheat flour which is the raw material for kneading listed in Table 10, 100 g of caster sugar, 40 g of salt, 40 g of skim milk powder, and 520 g of water were mixed in a 20 quart mixer (product name: HPI-20M; manufactured by Kanto Mixture Machine Industry Co., Ltd.). After kneading on low speed for 3 minutes, medium speed for 2 minutes and high speed for 1 minute, add 100g of shortening, knead on low speed for another 2 minutes and high speed for 4 minutes, take out the dough at a kneading temperature of 27℃, and make the actual dough. Obtained. The dough was first fermented (floored) for 20 minutes, divided into 450 g pieces using a rounder (product name: RQ; manufactured by Oshikiri Co., Ltd.) and a dividing machine (product name: DQE; manufactured by Oshikiri Co., Ltd.), and then fermented on a bench for 20 minutes. I took my time. After that, it was molded using a straight molder (product name: WF; manufactured by Oshikiri Co., Ltd.), put into a one-loaf mold, fermented in a baking tray at a temperature of 38°C and humidity of 80% for 55 minutes, and then baked in an oven (product name: SGR-606MS). ; manufactured by Sanko Kikai Co., Ltd.) at 220° C. for 25 minutes. After taking it out from the oven, it was left to cool for 60 minutes to obtain mountain-shaped breads 1 to 4. In addition, mountain-shaped bread 5 was obtained in the same manner except that the oil-in-water emulsion composition for bread making was not added.
山型食パン１～５（実施例１５、１６、比較例１１、１２、参考例）に含まれる各原料の小麦粉１００質量部に対する質量部を表１０に示す。 Table 10 shows the parts by mass of each raw material contained in mountain-shaped breads 1 to 5 (Examples 15 and 16, Comparative Examples 11 and 12, and Reference Example) based on 100 parts by mass of wheat flour.
（３）山型食パンの評価
１）ボリュームの評価
山型食パン１～５について、それぞれ１０個をレーザー体積計（型式：Ｓｅｌｎａｃ－Ｗｉｎ ＶＭ２１００；Ｋ－ＡＸＩＳ社製）を用いて体積（ｍｌ）を測定し、その平均値（ｍｌ）を求めた。前記平均値（ｍｌ）について、次の基準により記号化し、評価した。「○○○」「○○」「○」を本発明の効果を満足するものとした。結果を表１１に示す。
＜基準（体積の平均値）＞
○○○：２２４０ｍｌ以上
○○：２２２０ｍｌ以上２２４０ｍｌ未満
○：２２００ｍｌ以上２２２０ｍｌ未満
△：２１８０ｍｌ以上２２００ｍｌ未満
×：２１８０ｍｌ未満
(3) Evaluation of mountain-shaped bread 1) Evaluation of volume For each of mountain-shaped breads 1 to 5, the volume (ml) of 10 pieces each was measured using a laser volumemeter (model: Selnac-Win VM2100; manufactured by K-AXIS). The average value (ml) was determined. The average value (ml) was coded and evaluated according to the following criteria. "○○○", "○○", and "○" were deemed to satisfy the effects of the present invention. The results are shown in Table 11.
<Standard (average volume)>
○○○: 2240ml or more ○○: 2220ml or more and less than 2240ml ○: 2200ml or more and less than 2220ml △: 2180ml or more and less than 2200ml ×: less than 2180ml
２）食感（ソフト感、しっとり感、口溶け）の評価
山型食パン１～５について、専門のパネラー１０名によって、ソフト感、しっとり感及び口溶けのそれぞれについて、上記菓子パンと同様の評価基準により官能評価し、評点の平均値を求め、上記菓子パンと同様の基準により記号化した。「○○○」「○○」「○」を本発明の効果を満足するものとした。結果を表１１に示す。
2) Evaluation of texture (soft texture, moist texture, melt-in-the-mouth) For the mountain-shaped breads 1 to 5, 10 expert panelists evaluated the soft texture, moist texture, and melt-in-the-mouth texture using the same evaluation criteria as for the sweet breads above. It was evaluated, the average value of the scores was determined, and it was coded using the same criteria as for the above-mentioned sweet bread. "○○○", "○○", and "○" were deemed to satisfy the effects of the present invention. The results are shown in Table 11.
表１１のとおり、グリセリンクエン酸脂肪酸エステルとグリセリンコハク酸脂肪酸エステルを併用した製パン用水中油型乳化組成物１１を添加した山型食パン１、及びさらにグリセリンジアセチル酒石酸脂肪酸エステルを併用した製パン用水中油型乳化組成物１２を添加した山型食パン２は、ボリューム、ソフト感、しっとり感及び口溶けの全ての点で良好な効果を発揮していた。一方、グリセリンクエン酸脂肪酸エステル、又はグリセリンコハク酸脂肪酸エステルを単独使用した製パン用水中油型乳化組成物１３、１４を添加した山型食パン３、４は、ボリューム、ソフト感、又は口溶けのいずれかの点で効果が不良であった。 As shown in Table 11, mountain-shaped bread 1 to which oil-in-water emulsion composition 11 for bread making is added, which is a combination of glycerin citric acid fatty acid ester and glycerin succinic acid fatty acid ester, and oil-in-water bread making bread 1 to which glycerin diacetyl tartaric acid fatty acid ester is added in combination. The mountain-shaped bread 2 to which the emulsified composition 12 was added exhibited good effects in all aspects of volume, soft feel, moist feel, and melt-in-the-mouth feel. On the other hand, the mountain-shaped breads 3 and 4 to which oil-in-water emulsion compositions 13 and 14 for bread making using glycerin citric acid fatty acid ester or glycerin succinic acid fatty acid ester alone have either volume, soft feel, or melt-in-the-mouth quality. The effect was poor in this respect.
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