JP2940061B2 - Fat and oil composition for making bread and production of bread - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a fat-and-oil composition for bread making for producing soft and slow-aging bread, and to a method for producing bread using the same.

[Background Art] Bread is a food product that is soft and has excellent flavor and texture immediately after production, but ages and hardens within a few days after production, and its commercial value rapidly decreases. Preventing the aging of the bread and keeping the softness for a long time is a major challenge for bread production.

Against this background, many studies have been made on prevention of aging of bread, and various methods have been proposed.

Among them, the most general method is a method using an emulsifier, and several kinds of emulsifiers have been shown to have an anti-aging effect and have been put to practical use.

For example, glycerin monostearate is widely used as an emulsifier added directly to bread dough or added to bread shortening.

In addition, antiaging effects of additives other than emulsifiers and enzymes such as amylase have been studied.

On the other hand, there has been proposed a method of using a highly stable water-in-oil emulsified fat containing multiple waters as a fat for kneading bread dough. (JP-A-61-15640).

In this method, by keeping the emulsified state of the fat or oil stable near the boiling point of water, the moisture in the emulsified fat or oil is transferred to the bread at the time of baking the bread, and a soft bread with a high moisture content can be obtained by a normal method. is there.

[Problems to be Solved by the Invention] Among the aging prevention methods described above, the method using a large amount of an emulsifier has a large effect of preventing aging, but has the disadvantage that the flavor or texture of bread is reduced. The amount of emulsifier used cannot be increased.

In addition, in the method using an enzyme, it is difficult to control the activity of the enzyme, and it is difficult to obtain a product with stable quality. All other conventional additives have insufficient anti-aging effects.

The method of using highly stable water-in-oil emulsified fats and oils has a problem that the moisture content of bread becomes excessive, so when eaten, it becomes too moist, and it gets on dumplings immediately in the mouth and has a bad texture. is there.

Further, since a substantial amount of an emulsifier is used as a means for stabilizing the emulsification of fats and oils, it also adversely affects the flavor of bread.

Further, the conventional shortening, margarine, used for bread making has an insufficient anti-aging effect.

An object of the present invention is to study the composition of fats and oils in order to solve the above-mentioned problems, and to produce a bread having good softness and slow aging due to the original function of fats and oils, and good flavor and texture. There is a case where an oil / fat composition for use and a method for producing bread by using the same are provided.

[Means for Solving the Problems] The inventors of the present invention have made intensive studies on the composition of fats and oils used for baking for the above purpose, and as a result, the use of a large amount of liquid oil in the fat and fat composition has the effect of preventing flavor and aging. It has been found that it is a method that is compatible with both, while containing liquid oil at a certain level or more, and having a good bread making performance by using an oil and fat with an increased amount of solid fat, and soft and slow aging, It has been found that bread can be produced with good flavor and texture, and the present invention has been completed.

 That is, the present invention includes the following items.

(1) Bread-making fat or oil composition comprising a liquid oil and a high melting point fat, containing 40% by weight or more of liquid oil and having an SFI of 10 to 13.5 at 25 ° C. Stuff.

(2) The fat or oil composition for baking according to (1), which contains diacetyltartaric acid monoglyceride.

(3) It is composed of a liquid oil and a high melting point fat, and contains an oil composition containing 40% by weight or more of the liquid oil and having an SFI of 5 to 10 at 25 ° C, and diacetyltartaric acid monoglyceride to the whole composition. A fat and oil composition for baking, characterized in that it is contained in the range of 0.3 to 3% by weight.

(4) A method for producing bread, comprising using the oil / fat composition according to (1), (2) or (3).

The high melting point fats and oils used in the present invention are the same edible fats and oils as those used in ordinary margarine and shortening, and include natural animal and vegetable fats and oils, fractionated oils and transesterified oils.

The liquid oil used in the present invention is an edible oil / fat which is completely liquid at 10 ° C., for example, vegetable oils such as rapeseed oil, soybean oil, corn oil, safflower oil, and cottonseed oil.

In the present invention, these liquid oils are blended in an amount of 40% by weight or more in the fat composition. If the blending ratio of the liquid oil is less than 40% by weight, the effects of softening, preventing aging and improving the texture of the bread of the present invention are insufficient, and the higher the blending ratio of the liquid oil is, the more these effects are improved.

In the present invention, even if the compounding ratio of the liquid oil is set to 40% by weight or more, if the SFI (solid fat index) is not constant or more, the bread making performance is inferior.

In the oil and fat composition of the present invention, the SFI (solid fat index) at a temperature of 25 ° C. corresponding to the bread making operation needs to be 10 to 13.5 when diacetyl tartaric acid monoglyceride is not added, and diacetyl tartaric acid monoglyceride is used. When a specific amount is added, it can be 5 to 10.

Even if the fat and oil composition contains 40% by weight or more of liquid fat and oil, if the SFI at a temperature of 25 ° C. does not reach these values,
As the dough condition during baking decreases, the volume of the bread decreases and the texture of the inner phase becomes coarse.

In order to make the SFI of the oil / fat composition at 25 ° C. a certain level or more, a high melting point solid fat is used in the present invention. As the high melting point solid fat, various hardened oils, beef tallow, palm oil, and fractionated high melting point solids thereof can be used.

In the fat and oil composition according to the present invention, the compounding ratio of the liquid oil is increased, and the SFI at 25 ° C.
In order to make it 0 to 13.5, it is preferable to use a high melting point fat and oil having a high SFI at 25 ° C. as the solid fat and oil.

However, if the melting point of the high melting solid fat is too high, it may adversely affect the texture of the bread, so the melting point of the high melting solid fat is 30 to 65 ° C, preferably 40 to 55 ° C. desirable.

An emulsifier, a flavoring agent, and the like can be added to the oil / fat composition of the present invention, if desired, as in the case of ordinary shortening.

In the present invention, even if no emulsifier is used, a large anti-aging effect can be obtained as compared with ordinary margarine and shortening.However, by adding diacetyltartaric acid monoglyceride as an emulsifier, the effect of the present invention is further increased. Can be.

In addition, the addition of diacetyltartaric acid monoglyceride improves the state of the dough and the internal volume of the bread even when the SFI at 25 ° C. is as low as 5 to 10, so that it is possible to increase the mixing ratio of the liquid oil. High blending of the liquid oil results in an effect of enhancing the anti-aging effect.

The amount of diacetyltartaric acid monoglyceride to be added in the oil and fat composition of the present invention is preferably in the range of 0.3 to 3% by weight in the oil and fat composition in order to obtain a good antiaging effect.

If the amount of diacetyltartaric acid monoglyceride is less than 0.3% by weight, the effect is not obtained. If it exceeds 3% by weight, the flavor of the bread becomes poor.

The oil and fat composition of the present invention, in addition to diacetyltartaric acid monoglyceride, an emulsifier having a quality improving effect such as the internal phase of bread, for example, glycerin monostearate, organic acid monoglycerides other than diacetyltartaric acid, sugar esters and the like can be used. It can be added in a range that does not impair the flavor and texture of the bread.

In addition, the oil and fat composition of the present invention contains an aqueous phase in the same manner as ordinary margarine, and milk components and sugars, salts,
Additives usually used for bread making, such as seasonings, can be used.

The oil / fat composition of the present invention can be produced in the same manner as ordinary shortening or margarine.

That is, first, fats and oils are blended so as to meet the conditions of the present invention, and then heated and melted. Then, if necessary, diacetyl tartaric acid monoglyceride is used, and other emulsifiers, fragrances and the like are added and dissolved to form an oily phase.

The oily phase can be manufactured by quenching plasticizing as it is to make it into a shortening state, or by adding an aqueous phase to this oily phase to emulsify and then quenching plasticizing to make it into a margarine state.

The method for producing bread using the oil and fat composition of the present invention can be produced by a conventional method using the oil and fat composition of the present invention in place of the used margarine and shortening in a normal case.

[Examples] Next, the present invention will be described with reference to Examples and Comparative Examples. Hereinafter, "%" indicates "% by weight" and "part" indicates "part by weight".

Example 1 An oil / fat composition A was produced at the mixing ratio shown below.

Hardened oil at 43 ° C 40 parts Rapeseed white oil 60 parts Soybean lecithin (manufactured by Ajinomoto Co., Ltd.) 0.1 part
, And manufactured using a quenching plasticizer (combinator). The SFI of the oil composition A at 25 ° C. was 13.5.

Next, bread was manufactured using this oil / fat composition A according to the following formulation.

Medium-type strong flour (Kameya, manufactured by Nisshin Flour Milling Co., Ltd.) 70 parts Yeast (Kyowa Hakko Co., Ltd.) 2 parts East food 0.1 part Water 42 parts Main kneading Powerful flour (same as above) 30 parts sugar 5 parts salt 1.8 parts skim milk powder 2 Part Water 25 parts Oil composition A 5 parts The method for producing bread is as follows.

Mix the medium dough with a vertical mixer (kneading temperature 24
° C).

Ferment the medium seeds at 28 ° C for 4 hours.

Add the raw kneading material to the middle seeds and mix with a mixer to make the main kneading dough.

After letting the dough stand for 15 minutes, divide it and let it rest for another 15 minutes to shape.

After fermenting in a bread mold, it is baked open.

The bread prepared as described above is sealed and stored at 15 ° C., and sample crumbs (dimensions 3 × 5 ×
Ten pieces (5 cm) were prepared, and the change in hardness of the crumb was measured using a rheometer. The measurement results on the third day are shown in Table 1.

As a result, as compared with Comparative Examples 1 and 2, the bread of Example 1 had a soft crumb and a slow aging.

In addition, the flavor and texture of the bread immediately after production were determined in Comparative Examples 1 and 2.
There was no difference from the bread using the oil and fat composition D.

Example 2 An oil / fat composition B was produced at the compounding ratio shown below.

Hardened fish oil 43 ° C 20 parts Fish hardened oil 36 ° C 35 parts Rapeseed white drawn oil 45 parts Soybean lecithin 0.1 part The production method of oil composition B is the same as that in Example 1. The SFI of this fat composition B at 25 ° C. was 12.0.

Next, a loaf of bread was produced using the oil / fat composition B by the method of Example 1, and the produced loaf of bread was evaluated. The results are shown in Table 1.

Although the anti-aging effect was slightly inferior to the bread produced using the oil composition A, a sufficient anti-aging effect was obtained as compared with Comparative Examples 1 and 2, and the flavor and texture immediately after production were also good.

Comparative Example 1 An oil / fat composition C was produced at a compounding ratio in which the liquid oil content was reduced as shown below.

Fish hardened oil 43 ° C 10 parts Fish hardened oil 36 ° C 40 parts Lallow 15 parts Rapeseed white oil 35 parts Soybean lecithin 0.1 part The production method of oil composition C is the same as in Example 1. The SFI of this fat composition C at 25 ° C. was 12.5.

Next, a loaf of bread was produced using the oil / fat composition C according to the method of Example 1, and the produced loaf was evaluated. As shown in Table 1, the bread produced using the oil / fat composition C showed an anti-aging effect as compared with Comparative Example 2, but the effect was not sufficient as shown in Table 1.

Comparative Example 2 An oil / fat composition D was produced according to the following formulation, which is a general shortening formulation.

Hardened fish oil 36 ° C 60 parts Lactate 25 parts Rapeseed white oil 15 parts Soybean lecithin 0.1 part The production method of oil composition D is the same as in Example 1. The SFI of this fat composition D at 25 ° C. was 13.0.

Next, bread was manufactured by the method of Example 1 using this fat composition D, and the manufactured bread was evaluated. The results are shown in Table 1. As shown in Table 1, the antiaging effect of the bread is significantly inferior to those of Examples 1 and 2 in the case of blending the fat and oil of the ordinary shortening.

Example 3 A margarine-type oil or fat composition E was produced at the mixing ratio shown below.

(Oil phase part) Palm hardened oil 42 ° C 10 parts Soybean hardened oil 40 ° C 40 parts Corn seed 50 parts Glycerin monostearate 0.2 part Soybean lecithin 0.1 part (aqueous phase part) Water 20 parts Skim milk powder 1 part Oil and fat composition E As a production method, the above-mentioned oils and fats and an emulsifier were mixed by heating at 70 ° C. to form an oil phase portion, and an aqueous phase portion heated to 70 ° C. was gradually added thereto, followed by stirring and emulsification, followed by production by a quenching plasticizer. The SFI of the oil and fat composition E at 25 ° C. was 13.0
Met.

Next, bread was manufactured using the oil / fat composition E according to the formulation of Example 1. However, the oil and fat composition E was used in 6 parts, the amount of water used in the main kneading was 24 parts, and
And a test was conducted in the same manner as described above. The results are shown in Table 2.

As shown in Table 2, the bread produced here had an anti-aging effect substantially equal to that of the fat and oil composition B of Example 2, and had an anti-aging effect.

Comparative Example 3 An oil / fat composition F was produced in the same blending ratio as that of the household table margarine shown below.

Palm hardened oil 42 ° C 10 parts Rapeseed hardened oil and fat 36 ° C 40 parts Corn oil 50 parts Glycerin monostearate 0.2 parts Soybean lecithin 0.1 part Water 20 parts The method of producing oil composition F is the same as that in Example 3. The SFI of the fat composition F at 25 ° C. was 8.5.

Next, bread was manufactured using this oil / fat composition F by the same composition and method as in Example 3, and the same test was conducted.

The bread manufactured here is as shown in Table 2, and the effect of preventing aging is not much different from the oil composition C of Comparative Example 1, but the bread using the oil composition F has no internal phase. The bread was even and coarse, and the volume was about 10% lower than the bread of Example 3, and the aging was faster than that of Example 3.

Example 4 An oil / fat composition G was produced at the compounding ratio shown below.

Fish hardened oil 43 ° C 40 parts Rapeseed white oil 60 parts Diacetyltartaric acid monoglyceride 0.5 part (manufactured by Grinstead, trade name Panodan AM) The production method of oil composition G is the same as that in Example 1. The SFI of this fat composition G at 25 ° C. was 13.5.

Next, bread was manufactured by the method of Example 1 using this fat composition G, and the manufactured bread was evaluated.
The results are shown in Table 3 in comparison with Example 1.

The bread produced using the oil and fat composition G was soft and slow in aging, and an antiaging effect superior to the oil and fat composition A of Example 1 was recognized.

Example 5 An oil / fat composition H using a large amount of liquid oil in the following mixing ratio was produced.

Rapeseed hardened oil 50 ° C 15 parts Rapeseed white oil 85 parts Diacetyltartaric acid monoglyceride 1.5 parts (Granstead Co., Ltd., trade name Panodan AM) The production method of oil composition H is the same as that in Example 1. The SFI of this fat composition H at 25 ° C. was 7.5.

Next, a loaf of bread was produced using the oil / fat composition H according to the method of Example 1, and the produced loaf of bread was evaluated. The results are shown in Table 3.

The bread produced using the fat composition H was very soft and slow in aging, and compared with Examples 1 and 4, a very good anti-aging effect was observed.

In addition, as a result of a panel test on the flavor of this bread, no meaning or off-flavor was felt, and an evaluation result was obtained that the bread had a good flavor.

Comparative Example 4 An oil / fat composition I was produced at the compounding ratio shown below.

Rapeseed hardened oil 50 ° C 7 parts Rapeseed white oil 93 parts Diacetyltartaric acid monoglyceride 1.5 parts (manufactured by Grinstead, trade name Vanodan AM) The production method of the oil / fat composition part I is the same as that in Example 1. The SFI of this fat composition I at 25 ° C. was 3.0.

Next, bread was manufactured using the oil / fat composition I according to the method of Example 1, and the bread was evaluated. The results are shown in Table 3.

The bread manufactured using the oil composition I has a poor bread dough state and lacks extensibility of the dough, so that the bread volume is small and the internal phase is inferior. As a result, the hardness of the crumb was inferior to those of Examples 1 to 5.

[Effects of the Invention] According to the present invention, usually, by changing the oil and fat composition usually used during bread making to the specific oil and fat composition of the present invention,
It is now possible to make bread that is soft, aging slowly, and has good flavor and texture.

INDUSTRIAL APPLICABILITY The present invention is based on the function of fats and oils itself, and has a great advantage that no adverse effect on the texture and flavor of bread is observed at all, as in the case where aging is prevented by a large amount of an emulsifier or other additives.

The present invention provides a soft and anti-aging effect of bread by using unsaturated triglycerides (triglycerides in which all three fatty acids bound to glycerin are all unsaturated fatty acids) that occupy a large part of the liquid oil mixed in the fat composition. And so on.

The present invention provides this function to fats and oils by increasing the liquid ratio in the fats and oils composition. Further, by adding diacetyltartaric acid monoglyceride, the blending ratio of the liquid oil can be increased without lowering the baking function, and there is an advantage that the effect of the present invention is further increased.

On the other hand, the invention of the present application has an advantage that by specifying the SFI within a predetermined range, a bread having an excellent internal phase and a large volume can be obtained.For example, soft margarine for home use can be kept in a soft state even in a refrigerator. It is an oil and fat composition that contains a large amount of liquid oil because it is required.
Therefore, even if such household margarine is diverted for bread making, bread with excellent internal phase and large volume cannot be obtained.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-58-209937 (JP, A) JP-A-63-160549 (JP, A) JP-A-62-257342 (JP, A) JP-A 63-257342 7744 (JP, A) JP-A-59-25644 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A21D 2/16 A23D 9/00 502 A23D 7/00 506

Claims (4)

(57) [Claims] 1. A liquid oil comprising a liquid oil and a high melting point fat,
An oil / fat composition for baking, comprising an oil / fat composition containing at least 40% by weight and having an SFI at 25 ° C of 10 to 13.5. 2. The fat and oil composition for baking according to claim 1, which contains diacetyltartaric acid monoglyceride. 3. A liquid oil comprising a liquid oil and a high melting point fat and oil.
A fat or oil composition having an SFI of 5 to 10 at 25 ° C. and a diacetyltartaric acid monoglyceride content of 0.3 to 3% by weight based on the whole composition. Bread fat composition. 4. A method for producing bread, comprising using the oil or fat composition according to claim 1, 2 or 3.