JP3445399B2 - Oil composition for kneading food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention suppresses aging of bakery foods produced from the dough by kneading it into grain dough of bakery foods represented by breads, confectionery breads, pies, cakes, etc. The present invention relates to an oil and fat composition for kneading foods, which can maintain a good feeling.

[Prior art]

[0002] Conventionally, various methods for improving the quality, texture and aging resistance of bakery foods obtained from grain dough have been studied and studied, and in the food manufacturing industry, grain doughs have already been subjected to emulsifiers, enzymes, starch, etc. The method of adding is used as a practical technique.

The following examples, documents, gazettes, etc. can be cited as gazettes disclosing the prior art. 1) The use of emulsifiers is widely used to improve the quality of bakery foods made of grain dough, and it is used as a "softener" to keep the texture of the finished foods soft and the mechanical resistance of the dough. It is very commonly used as a "dough conditioner" for improving the volume of finished products.

2) Cereal chemistry, 24, 231, (1947) describes a method of adding super shortening containing monoglyceride to bread dough, and the monoglyceride is stable with the linear portion of amylose in starch particles. It is described that the formation of the complex has an effect of preventing the aging of bread.

3) Cereal chemistry, 58, 180, (1981), diacetyl tartaric acid monoglyceride (DATE)
M), stearoyl lactic acid Ca (CSL), stearoyl lactic acid Na (SSL), succinic acid monoglyceride (SM
G), monoglyceride (MG), sugar ester (SE), polysorbate 60 (Poly60), and ethoxylated monoglyceride (EMG) are added to the bread dough, a comparison of physical properties of the dough is described, and stability of the dough is described. It is described that DATEM, CSL, and SSL are effective.

4) Advances in Cereal Science and Techn
ology, p.243, (1984) describes the results of comparing the volume increase of bread when using various emulsifiers,
It is described that DATEM and SMG have a volume increasing effect.

5) The addition of malt extract to the raw material at the time of bread making or in the milling process has been practiced for a long time. The malt extract is a malt extract, which is a mixture of enzymes such as amylase and protease as the main components. The use of suitable enzyme preparations was indispensable for the effective use of poor quality flour (with large fluctuations in enzyme titer) and for the rapid development of the continuous bread making method devised in the United States. The effect of improving the quality of bread by adding enzyme agents appears in shortening the mixing time, shortening the development time of the dough during fermentation time, shortening the fermentation time in the proofer, increasing the pot growth and preventing bread aging. It is being appreciated.

6) Bakers' Digest, August, 1952 describes a comparison of the effect of improving the quality of bakery food products by adding a malt, mold or bacterial α-amylase or β-amylase to the dough of the bakery food product. There is.

7) In bread making, confectionery and flour milling industries as well as widely in the food industry, it is common to add various enzyme agents to foods using cereals to improve the quality of the foods. Has been implemented as a method.

8) Japanese Unexamined Patent Publication No. 3-87135 describes a method of substituting a part of the wheat flour used as a raw material for the production of breads with "modified starch and active gluten". Modified starch is starch that has been etherified, esterified, crosslinked etherified, crosslinked esterified, etc.,
It is described that this method can sufficiently increase the volume of bread and prevent deterioration of the quality of bread.

9) In Japanese Patent Laid-Open No. 4-91744, swelling degree of dough is 4 to 35, etherification degree is 0.01 to 0.25, esterification degree is 0.01 to 0 when bread is produced. .25
The method of adding 0.5 to 10% of the pregelatinized cross-linked starch is described, and it is described that such a method can improve the texture of bread and prevent deterioration. .

10) Japanese Unexamined Patent Publication (Kokai) No. 5-15296 describes a method for improving the texture of a bakery food and a method for preventing deterioration thereof using a certain pregelatinized crosslinked etherified starch. For example, it is described that improvement of moldability of bread, improvement of texture, and prevention of deterioration over time can be realized.

11) Japanese Patent Application Laid-Open No. 4-99435 discloses a starch paste having a gelling ability in a dough, a modified starch,
It is described that a flour paste or the like is mixed to improve water absorption, and that such a method can delay the aging of bread and improve texture.

12) Japanese Patent Laid-Open No. 6-73101 discloses a method for producing a modified starch in which the surface structure of raw starch is maintained by heating under certain conditions and spray drying, and bread and noodles produced by using the method. Is listed.

13) Japanese Patent Laid-Open No. 4-207143 discloses
An oil and fat composition containing an emulsifier and starches and / or an enzyme is described. The composition is an anhydrous type, and by adding it to a raw material grain dough such as confectionery, bread and noodles, confectionery, It is described that aging of bread, noodles, etc. can be prevented and the texture can be improved.

14) Japanese Patent Laid-Open No. 153897/1993 discloses that
A W / O, O / W or double emulsification type bread quality improving agent comprising 0.01 to 5% of CMC and / or modified starch and 1 to 30% of an emulsifying agent is described, and the improving agent is added to bread dough. It is described that by doing so, the texture and texture of bread can be improved and the generation of scraps when slicing bread can be reduced.

15) Japanese Patent Laid-Open No. 5-161446 discloses
Oil and fat 2-20%, modified starch 2-20%, emulsifier 2-
A 20% O / W type dough improving agent for bread making is described. By adding this dough improving agent for bread making to bread dough, mechanical resistance and water absorption of the dough are improved,
It is described that bread having a soft texture can be obtained, and at the same time, effects such as volume increase and texture improvement are exhibited.

[0018]

However, the conventional techniques described above have various problems.
That is, Cereal chemistry, 24,231 (1947), Cereal chemi
stry, 58, 180 (1981) and Advances in Cereal Science a
nd Technology, p.243 (1984) etc.
In order to maintain the soft texture of bakery foods and prevent aging of the foods, a large amount of emulsifiers must be used, and when used in such a large amount, the food may have an odor derived from the emulsifiers. In addition, it becomes a food product having a unique texture with a texture, which may rather deteriorate the quality of the final product. In other words, if the emphasis is placed on the use of emulsifiers to achieve the effect of preventing aging of bakery foods typified by bread, the effect of improving it is increased, and conversely, adverse effects such as flavor and texture occur. was there.

In addition, a method of adding a malt extract to a raw material during the production of bread or a milling process, and Bakers' Digest, A
In the method described in ugust, 1952, since the variable factors such as the target dough composition, the dough temperature, and the fermentation temperature and time of the dough to be fermented are very large, the amount of the enzyme agent that can be added (force There is a limit to the price. In other words, for example, as a means for preventing the aging of bread, there is a method of decomposing amylose of damaged starch, which is a relatively aging component in starch, with amylase. Will become sticky, resulting in poor workability and machine resistance. Therefore, the maximum amount (titer) of the enzyme preparation that can be added is inevitably determined, and there is a limit to improving the quality of the final product by adding only the enzyme preparation.

Further, in the methods described in JP-A-3-87135, JP-A-4-91744, JP-A-5-15296, and JP-A-6-73101, starches having a large water absorption capacity are used. As powder is added to bread dough, starch absorbs water rapidly, gluten is not sufficiently absorbed, and the development of the dough is insufficient, which adversely affects the physical properties of the dough and the texture of the baked bread. There was a problem of causing it.

Further, the method described in JP-A-4-99435 cannot be said to be a simple method in view of production of starch paste and its stability.

The oil / fat composition disclosed in JP-A-4-207143 is obtained by directly adding powder components such as starches and enzymes to the oil phase, and in a mixing tank for mixing the compound, There is a problem that manufacturing problems such as settling of powder in the pipe for transferring the liquid and abrasion of the inside of the manufacturing machine in the cooling plasticizing process are likely to occur.

When the bread quality improving agent disclosed in JP-A-5-153897 is used, the amount of the modified starch that can be added to the composition is about 5% at maximum, and the effect of adding the modified starch is baked. It is hard to appear in the texture of products such as bread, and most of the texture improving effect depends on the effect of the emulsifier, and therefore, there are the same drawbacks as in the case where the emulsifier is added to the food.

Further, in the dough improving agent for bread making disclosed in JP-A-5-161446, the maximum amount of the modified starch that can be added is 20%, which is higher than that in the emulsified oil / fat composition disclosed in JP-A-5-153897. , The bread dough improving agent is O /
Since it is a W-type emulsion and the outer phase is an aqueous phase containing starch, it has low stability against bacteria and mold, and has a major drawback that it is inferior in long-term storability and stability at room temperature.

Therefore, an object of the present invention is to provide an oil and fat composition for kneading foods, which solves the above problems such as sedimentation of powder components during the manufacturing process and abrasion of the inside of the manufacturing machine and can be easily manufactured. Especially. Further, another object of the present invention is to
By kneading into bakery foods, a sufficient amount of modified starch can be blended into the foods, and the effective texture-improving effect is less dependent on the emulsifier. An object of the present invention is to provide an oil and fat composition for kneading bakery foods, which can improve texture so as not to give a feeling and can obtain aging resistance.

[0026]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above object can be achieved by dispersing specific modified starch particles in fats and oils.

The present invention was made on the basis of the above findings, and is the amount of water that can be retained by the modified starch.
Distribute 20 to 500 parts by weight of water to 100 parts by weight of pump
It is intended to provide an oil and fat composition for kneading foods, characterized in that the starch particles of the modified starch that have been combined and swollen are dispersed in the oil and fat.

The oil and fat composition of the present invention will be described in detail below. The oil and fat used in the present invention is not particularly limited, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, Various vegetable oils and fats such as pork fat, cacao butter, fish oil, whale oil, etc. and hydrogenation of these,
Examples thereof include processed fats and oils that have been subjected to one or more treatments selected from fractionation and transesterification. In the present invention,
These oils and fats can be used alone or in combination of two or more kinds.

The modified starch used in the present invention is not particularly limited, but retains the surface structure of raw starch, and as a result, is resistant to decomposition by enzymes, has aging resistance, and has a water swelling power. It is preferably a modified starch having If it has the above properties,
A commercially available product can also be used.

As the above-mentioned modified starch, starch which has been further subjected to hydroxypropyl etherification treatment with propylene oxide and acid cross-linking treatment is pregelatinized so that the surface structure of raw starch is maintained, and dried pregelatinized. Modified starch and / or partially pregelatinized starch are preferred. The method for subjecting starch to hydroxypropyl etherification treatment with propylene oxide and acid crosslinking treatment is not particularly limited,
It can be carried out by any conventionally known method.

The amount of the above-mentioned modified starch is preferably 0.3 to 80 in the oil and fat composition for kneading food of the present invention.
%, More preferably 3 to 50%. If the amount of the modified starch is less than 0.3%, the improving effect due to the addition of the modified starch cannot be expected when the food composition is kneaded with the fat composition for kneading the food of the present invention into the dough of a bakery food product. On the other hand, if it exceeds 80%, the modified starch may excessively dilute the gluten in the target dough, failing to produce a high quality flour dough, and eventually failing to produce a high quality final product. Preferably.

In the present invention, as the modified starch to be dispersed in the oil composition, modified starch swollen with water is used. In order to swell the modified starch with water, for example, the powder of the modified starch may be put into a powder mixer, and water may be sprayed with stirring, and the oil and fat composition for food kneading of the present invention may be used. At the time of production, the modified starch in the fat may be swelled with water by adding the modified starch to the fat as it is, dispersing the powder, and adding water to the fat.

The water used for swelling the modified starch in the present invention is not particularly limited, and any of ordinary tap water (city water), mineral water, ion-exchange treated water, distilled water and the like can be used as a main component. be able to.
Regarding water, it is also possible to improve stability against bacteria and mold by adjusting pH, water activity such as salt concentration and sugar concentration, and adding various preservatives.

The amount of the water, with respect to modified starch 100 parts by weight, 2 0 to 500 parts by weight, the good Mashiku 22-3
00 parts by weight, most preferably 25 to 200 parts by weight. When the amount of water is less than 20 parts by weight, the modified starch does not swell in the oil and fat composition due to water absorption and the powder component of starch is apt to settle in the mixing tank or the pipe, which causes inconvenience or hard powder in the oil and fat. Since the components are contained, various problems occur such as accelerated wear inside the manufacturing machine in the cooling plasticizing step.
On the other hand, if it exceeds 500 parts by weight, the water content in the oil composition becomes too high and exceeds the limit of the water content that can be retained in the above-mentioned modified starch, so that it becomes a so-called emulsion and the oil composition using the outer phase as the oil phase. The stability is decreased, and adverse effects such as water separation are likely to occur, so that it is preferably within the above range.

The maximum water content is the maximum water retention capacity (water absorption capacity) of the modified starch used in the present invention. Ordinary starch powder contains about 5 to 15% of the existing water content, but such water content is not sufficient to carry out the present invention. The existing water content may be added to the water content.

In order to carry out the present invention, it is necessary that the above-mentioned modified starch is dispersed in the oil or fat as the outer phase in a state of being swollen by water absorption while holding the starch particles. This is because the moderately swollen starch particles of the modified starch are coated with the oil or fat that serves as the outer phase, so that even when the modified starch is added to the dough and kneaded, rapid absorption of the modified starch does not occur, and gluten is sufficiently mixed under normal kneading conditions. This is because it is possible to absorb water and form a good dough.

The oil and fat composition of the present invention, as described above,
By incorporating the starch particles of the modified starch swelled with water into the oil phase as the outer phase, the rapid water absorption of the target dough is controlled. However, in order to develop the modified effect of the modified starch in the final product, when the amount of the modified starch added to the composition or the amount of the oil / fat composition added to the dough was increased, the concentration of protein (gluten) in the dough was increased. It may be thinned and may interfere with normal gluten film formation due to kneading of dough.

In order to prevent the above-mentioned effects, the oil and fat composition for kneading foods of the present invention forms a strong gluten film by oxidizing gluten, which is an emulsifier that strengthens gluten by having a protein improving effect. It is possible to add one or more selected from the group consisting of an oxidizing agent and an enzyme that improves the elongation of the gluten film by appropriately degrading the protein.

The emulsifier is not particularly limited, but
For example, glycerin fatty acid ester (MG), sugar ester (SE), sorbitan ester (SOE), propylene glycol fatty acid ester (PGME), lecithin (LC), monoglyceride organic acid ester (organic acid MG), polyglycerin fatty acid ester (PGE) ), Polyglycerin condensed ricinoleic acid ester (PGP
R), calcium stearoyl lactylate (CSL), sodium stearoyl lactylate (SSL) and the like. In the present invention, these emulsifiers can be used alone or in combination of two or more, and S
It is preferable to use OE, PGE, CSL, SSL, and organic acid MG, and it is particularly preferable to use organic acid MG. Among the above organic acids MG, succinic acid monoglyceride (SMG), lactic acid monoglyceride (LMG), citric acid monoglyceride (CMG), diacetyltartaric acid monoglyceride (DATEM) and the like are particularly effective.

The content of the above-mentioned emulsifier is preferably 0 to 30%, more preferably 0 to 20%, most preferably 0 to 8% in the oil and fat composition for kneading food of the present invention. If the emulsifier is not blended, when producing a food by kneading the fat composition for food kneading of the present invention into the dough of a bakery food, the effect of the improving effect by the addition of the emulsifier does not appear,
On the other hand, if it exceeds 30%, adverse effects of the emulsifier such as deterioration of flavor and texture in the final product may be likely to appear, so the content is preferably within the above range.

The oxidizing agent is not particularly limited,
For example, ascorbic acid, sodium ascorbate,
Examples thereof include potassium ascorbate, potassium bromate, potassium iodate and the like. These oxidizing agents can be used alone or in combination of two or more kinds. In the present invention, among the above-mentioned oxidizing agents, ascorbic acid, sodium ascorbate, and potassium ascorbate are particularly preferably used.

The compounding amount of the above-mentioned oxidizing agent is preferably 0.001 to 1%, more preferably 0.01 to 0.5% in the oil and fat composition for kneading food of the present invention. When the addition amount of the oxidizing agent is less than 0.001%, when the food composition is kneaded with the fat composition for kneading the food of the present invention to produce a food, the dough improving effect by the addition of the oxidizing agent does not appear. On the other hand, if it exceeds 1%, the oxidant may act excessively, resulting in a fabric with poor workability and quality that is too tight and hard, so the content is preferably within the above range.

The above-mentioned enzyme is not particularly limited, but for example, starch-degrading enzymes such as α-amylase, proteolytic enzymes such as pepsin and papain, cellulase,
Examples thereof include fibrinolytic enzymes such as hemicellulase and pentosanase. These enzymes can also be used alone,
Alternatively, two or more kinds may be used in combination.

The amount of the above enzyme is preferably 0.0005 to 0.2 in the fat and oil composition for kneading foods of the present invention.
%, And more preferably 0.001 to 0.1%. When the amount of the enzyme is less than 0.0005%, when the food composition is kneaded with the fat composition for kneading the food of the present invention to produce a food, the dough improving effect by the addition of the enzyme does not appear, while If it exceeds 0.2%, the enzyme may cause an excessive reaction, which may adversely affect the handling of the dough and the quality of the final product. Therefore, the content is preferably in the above range.

The oil and fat composition for kneading food of the present invention includes
In order to stabilize the enzyme activity and the like, it is also possible to add taste components such as sugars, dairy products, flavors and seasonings, pigments, antioxidants, pH adjusters and the like, if necessary.

The form of the oil and fat composition for kneading foods of the present invention is such that it is rapidly kneaded and kneaded so as to have a solid, plastic or fluid state at room temperature, or it has a solid, plastic or fluid state at room temperature. As described above, any form such as a container, a tank truck, or a container poured into a tank may be used. The oil and fat composition for kneading foods of the present invention is mainly used by kneading it into raw material flour of bakery foods. It should be noted that the raw material flour referred to herein means milled wheat flour, starch, or the like used when producing a dough for bakery food such as bread.

Next, the case of producing a bakery food using the oil and fat composition for kneading food of the present invention will be described in detail. The oil and fat composition for kneading foods of the present invention is kneaded into raw material flour so that each component is present in the obtained dough for bakery foods in the following proportions.

The above-mentioned modified starch is preferably 0.1 to 80 parts by weight, more preferably 0.5 to 50 parts by weight, and most preferably 1 to 30 parts by weight, based on 100 parts by weight of the raw material flour. used.

The emulsifier is preferably 0.01 to 5 parts by weight, more preferably 0.5 to 3 parts by weight, and most preferably 0.1 to 2 parts by weight, based on 100 parts by weight of the raw material flour. Used for.

The above oxidizing agent is preferably 0.00005 to 0.1 part by weight, more preferably 0.0005 to 0.05 part by weight, and most preferably 0.001 to 0. Used in an amount of 02 parts by weight. However, when it is added to a dough such as frozen dough that may cause deterioration of gluten in the freezing process and production of glutathione (strong reducing agent) due to yeast death, etc., it is preferably added to 100 parts by weight of the raw material flour. Is 0.0
0015 to 0.3 parts by weight, more preferably 0.0015
~ 0.15 parts by weight, most preferably 0.003 to 0.0
It is used so as to be 6 parts by weight.

The above starch degrading enzyme is used as a raw flour 100.
Per part by weight, preferably 0.001 to 15 units, more preferably 0.005 to 3 units, most preferably 0.0.
It is used so as to be 2 to 0.6 units. The unit “unit” that represents the activity titer of the above starch degrading enzymes is defined as follows. That is, when using soluble starch manufactured by Merck Ltd. as a substrate and reacting it at pH 4.7 and temperature 37 ° C. for 1 hour, the amount of the enzyme activity that decomposes 5.26 g of the substrate is 1
Defined as a unit.

The above-mentioned proteolytic enzyme is used as raw material flour
0-8 parts by weight, preferably 0.08 to 1500 units,
More preferably 0.4 to 250 units, most preferably 2
Used to be ~ 50 units. The unit "unit" representing the activity titer of the above-mentioned proteolytic enzymes is defined as follows. That is, 5 ml of milk casein diluted to a concentration of 0.6% with M / 25 phosphate buffer having a pH of 7.5.
Is used as a substrate, and 1 ml of an enzyme solution is added and reacted at a temperature of 30 ° C. for 10 minutes, and the activity amount liberating the absorbance at 275 nm corresponding to 1 μg of tyrosine as a TCA-soluble component in 1 minute is defined as 1 unit. .

The above fibrinolytic enzyme is preferably 0.002 to 30 units, more preferably 0.01 to 6 units, and most preferably 0.05 to 100 parts by weight of raw material flour.
Used to have 2 units. The unit “unit” representing the activity titer of the above fibrinolytic enzymes is defined as follows. That is, using CMC as a substrate, pH 4.8, temperature 40
1 μm per minute when reacted at ℃ for 20 minutes
The amount of enzyme activity that produces a reducing sugar corresponding to glucose of ol is defined as 1 unit.

Considering the preferable addition amount of each component to the raw material flour in the above-described food composition oil and fat composition, the addition amount to the raw material flour of the food composition oil and fat composition of the present invention is The amount is preferably 2 to 40 parts by weight, more preferably 5 to 15 parts by weight, based on 100 parts by weight of flour.

Then, a bakery food is produced by a conventional method using the dough in which the fat and oil composition for kneading food of the present invention is kneaded.

[0056]

EXAMPLES The present invention will be specifically described below with reference to test examples (examples and comparative examples), but the present invention is not limited to these examples. In addition, in the following Test Examples 1-1 to 1-10 and Comparative Test Examples 1-1 to 1-7, the physical properties of the oil and fat compositions for kneading food of Examples and Comparative Examples were evaluated. In addition, the following test example 2-
1 to 2-10 and Comparative Test Examples 2-1 to 2-7 were obtained by kneading the above-mentioned oil and fat composition for kneading foods into bread dough, and evaluating the texture of bread produced using the dough. Is.

[Test Examples 1-1 to 1-10 and Comparative Test Examples 1-1 to 1-7] Table 1 (Examples 1 to 4), Table 2 (Examples 5 to 10) and Table 3 (Comparative Examples) 1-7) to produce a fat composition for kneading foods, the viscosity of the composition at 60 ° C., the presence or absence of powder sedimentation at 60 ° C., strainer passage (40 mesh), the composition The state and appearance were evaluated. The oil and fat compositions for kneading food of Examples 1 to 4 were produced by the following production methods, and the oil and fat compositions for kneading food of Examples 5 to 10 were produced by the following production methods. . No difference was observed between the manufacturing method and the oil and fat composition for kneading foods according to the manufacturing method.

[0058]

[Table 1]

[0059]

[Table 2]

[0060]

[Table 3]

[Manufacturing Method] Raw material fats and oils heated to about 60 ° C. were mixed in a mixing tank to obtain an oil phase. When an emulsifier was added, the emulsifier was added to the heat-blended compounded oil and dissolved by stirring. Separately, a modified starch was put into a powder mixer, and a swelling starch was obtained by spraying an aqueous phase in which salt, sugar and the like were dissolved in water while continuing stirring. The resulting swollen starch was added and dispersed in the oil phase prepared above to obtain an oil / fat dispersion of swollen starch. Then, the above oil / fat dispersion was heat-sterilized by a scraping type sterilizer, and the dispersion was rapidly plasticized by a tube cooling plasticizer or the like to obtain an oil / fat composition for kneading foods. In the case of adding an oxidant, an enzyme, or the like that lacks thermal stability, the composition was cooled and then added and mixed. Even after these treatments, the particles of the modified starch did not disappear.

[Manufacturing Method] Raw material fats and oils heated to about 60 ° C. were mixed, and the modified starch was added and dispersed in the powder as it was to obtain a dispersed oil phase. When an emulsifier was added, it was added to the heat-blended compounded oil and dissolved by stirring. Separately, an aqueous phase was prepared by dissolving salt, sugar and the like in water. The dispersed oil phase was stirred, and the aqueous phase was gradually added thereto. The starch gradually swelled with water and became a fat-and-oil dispersion of swollen starch. Then, using the fat dispersion,
An oil and fat composition for kneading foods was produced by the same method as the production method. Even after these treatments, the particles of the modified starch did not disappear.

The oil and fat compositions for kneading food of Comparative Examples 1 and 3 were produced by the above production method.

The oil and fat compositions for kneading foods of Comparative Examples 2 and 4 were produced by the following production method. An emulsifier was added to the mixed oil and dissolved by heating, and then modified starch was added and uniformly dispersed to obtain an oil and fat composition for kneading a food.

The oil and fat composition for kneading food of Comparative Example 5 was
It is manufactured by the following manufacturing method. An oil phase was prepared by adding an emulsifier to the mixed oil and heating and dissolving it. Separately, the above-mentioned oil phase was gradually added to an aqueous phase in which modified starch was dissolved in water while heating and stirring to emulsify. This was rapidly plasticized to obtain an oil and fat composition for kneading foods.

The oil and fat compositions for kneading foods of Comparative Examples 6 and 7 were produced by the following production method. Starch was added to rapeseed oil and mixed by heating to form an oil phase. Separately, an emulsifier and sorbit were added to water and mixed by heating to obtain an aqueous phase. Gradually add the water phase to the oil phase,
After emulsifying, the mixture was rapidly cooled and plasticized to obtain an oil and fat composition for kneading food.

The pregelatinized modified starch and the partially pregelatinized starch used in the present invention are produced by the following production method. That is, using potato starch as a raw material, hydroxypropyl etherification treatment was carried out using propylene oxide by a conventional method. Further, phosphodiester crosslinking was carried out using phosphorus oxychloride and / or sodium trimetaphosphate. The obtained treated starch is subjected to an alpha treatment by a spray drying method,
A modified starch was obtained. However, the above method is an example of a manufacturing method, and the present invention is not limited to this. The above pregelatinized modified starch and partially pregelatinized starch are
All of them retained the surface structure of raw starch.

Table 4 (Test Examples 1-1 to 1-10) and Table 5
In (Comparative Test Examples 1-1 to 1-7), 6 of the obtained composition
The viscosity of the composition at 0 ° C., the presence / absence of powder sedimentation at 60 ° C. standing, the strainer passing property (40 mesh), the state of the composition, the evaluation of appearance and the overall evaluation are shown. In addition, the overall evaluation is performed by the deduction method according to the following criteria, and the one with a total score of 0 is excellent, the one with -1 is good, the one with -2 is acceptable,-
Items with a score of 3 or less were disqualified. The viscosity is 1500 cp or more. -1 There is sedimentation. -1 The strainer passability is poor. -1 Starch particles are not dispersed in oil and fat. -1 There is a rough texture. -1 The outer phase is the aqueous phase. -1

[0069]

[Table 4]

[0070]

[Table 5]

[Test Examples 2-1 to 2-10 and Comparative Test Examples 2-1 to 2-7] Bread was manufactured using the bread dough manufactured according to the formulation shown in Table 6, the dough state, the specific volume of the bread, The hardness of the bread, the texture of the inner phase and the texture of the bread were evaluated. In the table, as the oil and fat composition, the oil and fat compositions for kneading foods of Examples 1 to 10 and Comparative Examples 1 to 7 were used.
The bread was manufactured by the following manufacturing process. (1) Medium seed mixing (low speed 2 minutes, medium high speed 2 minutes) (2) Medium seed fermentation (30 ° C., 4 hours) (3) Main kneading mixing (low speed 2 minutes, medium high speed 2 minutes, after addition of oil and fat composition Low speed 2 minutes, medium high speed 2 minutes, high speed 2 minutes) (4) Floor time (20 minutes) (5) Dividing and rounding (divided into 400 g of material weight and rounding) (6) Bench (20 minutes) (7) Molding (in Moulder) (8) Proofer (38 ° C, 50 minutes) (9) Firing (210 ° C, 30 minutes)

[0072]

[Table 6]

The bread hardness of the bread was sliced into a thickness of 3 cm, and the bread was left to stand at room temperature or 5 ° C. for 1 day.
It was measured with a rheometer manufactured by.

Table 7 (Test Examples 2-1 to 2-10) and Table 8
In (Comparative Test Examples 2-1 to 2-7), types of oil and fat compositions used, dough condition of the obtained bread, specific volume, hardness, texture evaluation of inner phase, texture evaluation and comprehensive evaluation. showed that. still,
Comprehensive evaluation is carried out by the deduction method according to the following criteria, with a total score of 0 being excellent, -1 to -3 being good, and -4 to being
A score of -6 was acceptable, and scores of -7 to -9 were not acceptable. The bread dough does not grow well. -1 The dough is sticky. -1 The specific volume is 5.3 or less. -1 The hardness of bread at 10% compression after 1 day at room temperature is 30 g / cm ³ or more. -1 The hardness of bread at 20% compression after 1 day at room temperature is 50 g / cm ³ or more. The hardness of bread at 10% compression after 1 day at -15 ° C is 40 g / cm ³ or more. The hardness of bread at 20% compression after 1 day at -15 ° C is 60 g / cm ³ or more. -1 The texture of the internal phase is rough. -1 It has a nice texture. -1

[0075]

[Table 7]

[0076]

[Table 8]

[0077]

The oil and fat composition for kneading food according to the present invention is
Problems such as sedimentation of powder components during the manufacturing process and abrasion of the inside of the manufacturing machine can be solved, and the manufacturing process can be facilitated.
Further, the oil and fat composition for kneading food of the present invention, by kneading into a bakery food, a sufficient amount of modified starch can be blended in the food, and the ratio of the effective texture improving effect depending on the emulsifier is low, Therefore, the texture can be improved so that the final product does not have the odor of an emulsifier or the texture with a peculiar texture, and aging resistance can be obtained.

Continuation of the front page (56) References JP-A-5-161446 (JP, A) JP-B 63-57018 (JP, B1) (58) Fields investigated (Int.Cl. ⁷ , DB name) A21D 2 / 16 A21D 2/18 A23D 9/00 CA / WPIDS (STN) Food related literature information (food net) FOODLINE / FOODS ADL IBRA / FOOD SCIENCE AND TECHNOLOGY ABS TRACTS (DIALOG)

Claims (3)

(57) [Claims] 1. The amount of water that can be retained by the modified starch.
20 to 500 parts by weight of water per 100 parts by weight of modified starch
An oil and fat composition for kneading foods, characterized in that starch particles of a modified starch which have been mixed and swelled in an amount of part by weight are dispersed in the oil and fat. 2. The modified starch, which has been subjected to hydroxypropyl etherification treatment with propylene oxide and phosphoric acid cross-linking treatment, is pregelatinized so that the surface structure of raw starch is retained, and dried pregelatinized. The oil and fat composition for kneading foods according to claim 1, which is modified starch and / or partially pregelatinized starch. 3. The oil and fat composition for kneading foods according to claim 1 or 2 , containing at least one selected from the group consisting of an emulsifier, an oxidizing agent and an enzyme.