JP4086352B2 - Oil composition - Google Patents

Description

【００３２】
上記〔表１〕において、１）〜１２）を付した配合成分は、下記の通りである。
化工澱粉Ａ¹⁾： アルファ化変性澱粉（５倍の水の保持力を有し、吸水後も生澱粉粒の表面構造を保持するもの）
化工澱粉Ｂ²⁾： 部分アルファ化澱粉（５倍の水の保持力を有し、吸水後も生澱粉粒の表面構造を保持するもの）
ＭＧ³⁾： モノグリセリド
ＬＣ⁴⁾： レシチン
コハク酸ＭＧ⁵⁾： コハク酸モノグリセリド
ＤＡＴＥＭ⁶⁾： ジアセチル酒石酸モノグリセリド
ＰＧＥ⁷⁾： ポリグリセリン脂肪酸エステル
ＰＧＰＲ⁸⁾： ポリグリセリン縮合リシノレイン酸エステル
ＣＳＬ⁹⁾： ステアロイル乳酸カルシウム
ＳＳＬ¹⁰⁾ ： ステアロイル乳酸ナトリウム
トリプシン製剤¹¹⁾ ： トリプシン力価３．３ＡＵ単位の市販酵素製剤
アミラーゼ製剤¹²⁾ ： アミラーゼ力価８００単位の市販酵素製剤
【００３３】
（使用試験例）
実施例１〜３および比較例１〜３の油脂組成物を用い、以下のような配合、製法でプルマン型食パンを製造した。

【００３４】
「評価方法」
実施例１〜３および比較例１〜３の油脂組成物を用いて得られたプルマン型食パンを２０℃で２４時間保存した後に、プルマン型食パンを３ｃｍ厚に切断した。そして電子レンジ加熱前後のクラムのヒキの強さを次のようにして測定した。電子レンジ加熱は、高周波出力５００Ｗの家庭用電子レンジを用い６０秒加熱した。加熱後のパン中心部温度は８０〜９０℃となった。
クラムのヒキの強さは、上記の３ｃｍ厚に切断したプルマン型食パンをさらに７ｃｍ×２ｃｍに切断して７ｃｍ×２ｃｍ×３ｃｍの短冊状にクラム部分をつくり、レオメーターを用いて、以下の測定条件にて試料が完全にちぎれるまでの時間（秒）及び抵抗（ｇ）から測定した。この際のレオメーターのチャート波形は図１に示すようなものとなり、試料の「ヒキ」は斜線部分の面積となる。斜線部分の面積は近似的に、時間（秒）×抵抗（ｇ）／２で求めることができ、この計算式で計算した値を試料の「ヒキ」とした。その結果を下記〔表２〕に示した。
（測定条件）
使用機種 ＮＲＭ−２００５Ｊ型 （不動工業株式会社製）
使用アダプター Ｎｏ１７（食品引っ張り用）
試料引っ張り速度 ３０ｃｍ／分
【００３５】
また、上記のプルマン型食パンの食感についてパネルテストも実施した。その結果を下記〔表２〕に示した。食感はパネラー５名にて、以下のように評価した。
○：電子レンジ加熱後の食感が、電子レンジ加熱前と同様に「ヒキ」がなくソフトで歯切れの良い状態。
△：電子レンジ加熱後の食感が、電子レンジ加熱前に比べ「ヒキ」が強くなることを感じるが、ソフトな状態。
×：電子レンジ加熱後の食感が、電子レンジ加熱前に比べ著しく「ヒキ」が強くゴム様の食感となった状態。
【００３６】
【表２】

【００３７】
【発明の効果】
本発明の油脂組成物によれば、パン本来の良好な風味と「サクさ」のある食感を有し、かつ電子レンジ加熱を行っても、食感や外観の悪化のない、電子レンジ加熱に適したパン類を製造できる。
【図面の簡単な説明】
【図１】図１は、レオメーターを用いてクラムのヒキの強さを測定した際のレオメーターのチャート波形の概略図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an oil and fat composition for bread kneading, which contains a modified starch swollen with water and a protease, and particularly relates to an oil and fat composition capable of producing breads suitable for microwave heating. is there.
[0002]
[Prior art]
In recent years, baked and baked bread products such as hamburgers and hot dogs are distributed and stored refrigerated or frozen, and reheated in a microwave oven at a store or at home to eat. However, when a normal bread is heated in a microwave oven, not only will the surface of the bread become wrinkled, the appearance will deteriorate, but the texture will be strong and crisp, and you will be able to enjoy the original taste of bread. There wasn't. In particular, hamburgers and hot-docked bread ingredients such as hamburgers and hot dogs have a slower temperature rise in the hamburger and sausage parts, which are ingredients than in the bread part, so microwave heating until the ingredients are fully heated When performing, there was a problem that the bread portion was excessively heated and the deterioration of the texture became more remarkable. On the other hand, if the heating time is shortened in order not to deteriorate the texture of the bread portion, the ingredients are not heated enough to feel the original taste, so microwave heating is performed until the ingredients are sufficiently heated. There was a need for bread that did not change its texture.
[0003]
In order to solve this problem, (1) a method of adding a large amount of fat and oil in bread dough as 10 to 30% and further chopping (JP-A 63-287435), (2) sucrose fatty acid ester A method of adding a large amount of an emulsifier such as 1 to 6% with respect to wheat flour (JP-A-2-222239), (3) a method of adding pregelatinized starch and dietary fiber having water retention (JP-A-4 No. 36140), (4) a method of blending a composition comprising a liquid crystal emulsifier and proteases / amylases / water retention agents (Japanese Patent Laid-Open No. 5-68466), and (5) part of wheat flour is made from rice flour. And a method for adjusting the amount of protein derived from wheat flour (JP-A-5-15298) and the like have been proposed.
[0004]
[Problems to be solved by the invention]
However, in the method described in JP-A-63-287435, sufficient microwave oven heat resistance cannot be imparted, and bread products that can be applied are limited because of the cutting. Further, in the method described in JP-A-2-2223939, a large amount of an emulsifier is used, so the texture becomes sticky, and the flavor of the bread is impaired by the taste of the emulsifier. Also, the methods described in JP-A-4-36140, JP-A-5-68466 and JP-A-5-15298 can provide a certain degree of resistance to heating in a microwave oven. When the microwave oven is heated until it is sufficiently warmed, there are disadvantages such as the deterioration of the texture and the generation of wrinkles on the surface.
[0005]
Therefore, the object of the present invention is suitable for microwave oven heating, which has an original good flavor of bread and a “crispy” texture, and does not deteriorate in texture or appearance even when heated in a microwave oven. It is providing the oil-fat composition which can manufacture the bread.
[0006]
In the present invention, a modified starch swollen with water and a protease are dispersed in oil and fat for the above purpose, and 0.5 to 1.0% by weight of a monoglycerin fatty acid ester and 0.5 to 1.% succinic acid monoglyceride. This is achieved by providing an oil / fat composition for producing bread for heating with a microwave oven, characterized in that it contains 0% by weight or 0.5% by weight of diacetyltartaric acid monoglyceride and is not an emulsion.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Below, the oil-fat composition of this invention is explained in full detail.
Oils and fats used in the present invention are not particularly limited, but 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, Examples include various vegetable oils and fats such as pork fat, cacao fat, fish oil and whale oil, and processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more. The blending amount of the fat is preferably 20 to 90% by weight (hereinafter abbreviated as%), more preferably 40 to 80% in the fat and oil composition of the present invention.
[0008]
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 degradation by enzymes, has aging resistance, and has water swelling ability. Starch is preferred. A commercially available product can be used as long as it has the above properties.
As the above-mentioned modified starch, a starch that has been subjected to hydroxypropyl etherification treatment with propylene oxide and acid crosslinking treatment is pregelatinized and dried so as to maintain the surface structure of raw starch, It is preferably a partially pregelatinized starch. The method for subjecting starch to hydroxypropyl etherification treatment with propylene oxide and acid crosslinking treatment is not particularly limited, and any known method can be used.
[0009]
The modified starch in the oil and fat composition of the present invention is obtained by swelling the modified starch with water. Examples of the method of swelling this modified starch with water include, for example, a method in which a powder of the modified starch is put into a powder mixer, and water is sprayed while stirring to swell the modified starch with water, or an oil / fat composition. When manufacturing, there is a method in which the modified starch in the fat is swelled with water by adding and dispersing the modified starch in the form of powder and dispersing it, and adding water to the fat.
[0010]
The water used to swell the modified starch is not particularly limited, and any of normal tap water, mineral water, ion exchange treated water, distilled water, etc. may be used, and two or more of these may be mixed. May be used. Moreover, about water, it is also possible to improve the stability with respect to bacteria and mold | fungi by adjusting water activities, such as the pH, salt concentration, and sugar concentration, and adding various preservatives.
[0011]
The amount of water is preferably 20 to 500 parts, more preferably 22 to 300 parts, and most preferably 25 to 200 parts with respect to 100 parts by weight of the modified starch (hereinafter abbreviated as “parts”). If the blending amount of water is less than 20 parts, the modified starch does not swell and absorb water in the oil / fat composition, and the starch powder component tends to settle in the blending tank or pipe, resulting in inconvenience or being hard in the oil / fat. Since the powder component is contained, there may be a problem that wear in the manufacturing machine is accelerated in the cooling plasticization process. On the other hand, if it exceeds 500 parts, the water content in the oil and fat composition becomes too high and exceeds the limit of the amount of water that can be retained in the modified starch, so that it becomes a so-called emulsion, and the water-in-oil type emulsified state It is preferable to be within the above range, because the stability of the oil and fat composition having the outer phase as the oil phase is decreased and harmful effects such as water separation are likely to occur.
The maximum blending amount of water is the maximum water holding power (water absorbing power) of the modified starch used in the present invention. Ordinary starch powder contains about 5 to 15% of existing moisture, but that amount of moisture is insufficient to carry out the present invention. Moreover, you may add the existing water | moisture content to the compounding quantity of water.
[0012]
The amount of the modified starch swollen with water is preferably 0.3 to 80%, more preferably 3 to 50% in the oil and fat composition of the present invention. If the amount of the modified starch swollen with water is less than 0.3%, the texture of the bread may be deteriorated when the baked bread is heated in a microwave oven as a kneading fat. is there. On the other hand, if it is more than 80%, the bread dough may become worse when used as a kneading fat.
[0013]
In the oil / fat composition of the present invention, the modified starch is dispersed in the oil / fat that forms the outer phase in a state of water-absorbing and swelling while retaining the starch particles. As a result, moderately swollen starch particles of the modified starch are coated with the outer oil and fat, so even when added to the dough and kneaded, the modified starch does not absorb water rapidly, and depending on the normal kneading conditions, gluten Can sufficiently absorb water, and a good dough is formed.
[0014]
Examples of the protease used in the present invention include pepsin, papain, and trypsin. Among these, trypsin is preferably used.
In the present invention, by using protease as an enzyme, the protein in wheat flour, which is a material of bread, is moderately decomposed, gluten hardening is suppressed when the baked bread is heated in a microwave oven, and the protease is slowly added to the bread dough. The dough is not dripped because it works.
The amount of the protease is preferably 0.2 to 1.0%, more preferably 0.25 to 0.5%, and most preferably 0.3 to 0.4% in the oil and fat composition of the present invention. is there.
[0015]
In addition, when the protease compounded in the oil and fat composition of the present invention is converted to titer, it is preferably 0.66 to 3.3 AU units, more preferably 0.825 to 1.65 AU units, and most preferably 0.99 to 1.32 AU units. The titer measurement method is as follows. When hemoglobin is used as a substrate in an environment adjusted to pH 7.5 with M / 25 phosphate buffer, 1 ml of enzyme solution is added and reacted at a temperature of 25 ° C. for 10 minutes. The amount of activity that releases an absorbance at 275 nm corresponding to 1 μg of tyrosine per minute as a TCA-soluble component was defined as 1 AU unit.
[0016]
In order to impart microwave oven heat resistance to the oil and fat composition of the present invention, if necessary, an emulsifier that strengthens gluten in bakery dough, an oxidant that forms a strong gluten film by oxidizing gluten, and a protease other than protease An enzyme or the like for improving the elongation of the gluten film can also be added.
[0017]
In the oil and fat composition of the present invention, 0.5 to 1.0% by weight of monoglycerin fatty acid ester and 0.5 to 1.0% by weight of succinic acid monoglyceride or 0.5% by weight of diacetyltartaric acid monoglyceride are used in combination as emulsifiers. Use .
[0018]
Moreover, there is no restriction | limiting in particular as said oxidizing agent, For example, ascorbic acid, sodium ascorbate, potassium ascorbate, potassium bromate, potassium iodate etc. can be mention | raise | lifted. These oxidizing agents may be used alone or in combination of two or more, and it is preferable to use ascorbic acid, sodium ascorbate, or potassium ascorbate.
The blending amount of the oxidizing agent is preferably 0.001 to 1%, more preferably 0.01 to 0.5% in the oil and fat composition of the present invention. If the blending amount of the oxidizer is less than 0.001%, the effect of improving the fabric due to the oxidizer does not appear. If it exceeds 1%, the oxidizer acts excessively and the fabric becomes too tight and hard. It is not preferable because the fabric becomes poor in quality and quality.
[0019]
Examples of the enzyme other than the protease include one or more enzymes selected from fiber degrading enzymes such as cellulase, hemicellulase, and pentosanase.
Moreover, you may add taste components, such as saccharides, dairy products, a fragrance | flavor, a seasoning, pigments, antioxidant, a pH adjuster, etc. to the oil-fat composition of this invention as needed.
[0020]
Next, the manufacturing method of the oil-fat composition of this invention is demonstrated.
As first method, oil is heated, the addition of emulsifying agent thereto, and dissolved, and the oil phase. On the other hand, the modified starch is sprayed with water to prepare the swollen modified starch. The prepared swelled starch is added and dispersed in the oil phase. And this is heat-sterilized and cooled and plasticized. Oxidizing agents and enzymes that lack thermal stability are rapidly plasticized and cooled, and then added and mixed to obtain the oil and fat composition of the present invention.
[0021]
As second method, oil is heated, the addition of emulsifying agent thereto, and dissolved, and the oil phase. To this, the modified starch is added and dispersed as a powder. Then, water is gradually added while stirring the oil phase. The modified starch dispersed in the oil phase by the added water is in a state of water absorption and swelling. And this is heat-sterilized and cooled and plasticized. Oxidizing agents and enzymes that lack thermal stability are rapidly plasticized and cooled, and then added and mixed to obtain the oil and fat composition of the present invention.
The oil / fat composition of the present invention thus obtained is not an emulsion (water-in-oil emulsified state) because all water is absorbed by the modified starch.
[0022]
As the addition amount to bread dough when using the oil and fat composition of the present invention for bread dough, it is preferably 5 to 35 parts, more preferably 8 to 25 parts, and still more preferably, with respect to 100 parts of flour used for bread dough. 10 to 20 parts. If the amount is less than 5 parts, sufficient microwave oven heat resistance cannot be obtained when microwave heating is performed, and if the amount is more than 35 parts, the dough blending balance is lost and workability is deteriorated. A good product cannot be obtained.
At this time, the flour that is the basis for the amount of addition means all flour used when producing bread dough. In the case of bread dough with a medium seed process, the flour used in the medium seed process and the main flour process are used. Combined with flour.
[0023]
And the manufacturing method of bread using the oil-fat composition of this invention is as follows.
In the case of the straight method, the oil and fat composition of the present invention may be added during bread dough mixing during the bread manufacturing process.
In the case of the middle seed method, the oil and fat composition of the present invention may be added at any point of time between the middle seed and the main shell, but it is preferable to add the oil and fat composition of the present invention in the main shell process.
The bread of the present invention can be obtained by baking the bread dough of the present invention thus obtained by a conventional method. Any kind of bread may be used as long as the bread is mainly made of flour. For example, white bread, sweet bread, Danish, croissant, French bread and the like can be mentioned.
[0024]
Breads using the oil and fat composition of the present invention can be eaten as they are, but become breads that do not cause deterioration of the texture or wrinkles on the surface due to heating in a microwave oven. In other words, when baking baked bread, bread baked after refrigeration or freezing of bread dough, or bread baked baked bread is refrigerated or frozen, even if it is heated in a microwave oven, the texture deteriorates and the surface wrinkles It can be made bread without generation | occurrence | production of.
[0025]
【Example】
EXAMPLES Next, although an Example and a comparative example demonstrate this invention further in detail, this invention does not receive a restriction | limiting at all by these.
[0026]
Example 1
The oil and fat composition of the present invention was produced by the following production method with the formulation shown in [Table 1] below.
Each raw material fat heated to about 60 degreeC was mixed in the mixing tank, and the chemical starch was added and disperse | distributed to this with the powder. An emulsifier was added to the heated blended oil and stirred and dissolved. And the water which melt | dissolved the edible refined salt was added gradually, stirring a compounding oil. The modified starch gradually absorbed water and swelled, resulting in an oil / fat composition in which the swollen modified starch was dispersed in the oil / fat. And the oil-and-fat composition which said swelling swelling starch dispersed in the oil phase was heat-sterilized with the scraping-type sterilizer, and rapidly plasticized using the tube type cooling plasticizer etc., and the oil-and-fat composition was obtained. Those that lack the stability of oxidants and enzymes were added and mixed after the composition had cooled.
The obtained oil and fat composition was not an emulsion.
[0027]
(Examples 2 and 3)
The oil and fat composition of the present invention was produced by the following production method with the formulation shown in [Table 1] below.
Each raw material fat heated to about 60 degreeC was mixed in the mixing tank, and the oil phase was obtained. An emulsifier was added to the heat-mixed oil phase and stirred. On the other hand, the modified starch was put into a powder mixer and water was sprayed onto the modified starch while stirring to obtain a swollen modified starch. The obtained swollen modified starch was added and dispersed in the previously prepared oil phase.
And the oil-and-fat composition which said swelling swelling starch dispersed in the oil phase was heat-sterilized with the scraping-type sterilizer, and rapidly plasticized using the tube type cooling plasticizer etc., and the oil-and-fat composition was obtained. Those that lack the stability of oxidants and enzymes were added and mixed after the composition had cooled.
The obtained oil and fat composition was not an emulsion.
[0028]
(Comparative Example 1)
The oil and fat composition was manufactured by the manufacturing method similar to Example 1 by the mixing | blending shown to the following [Table 1].
The obtained oil and fat composition was not an emulsion.
[0029]
(Comparative Example 2)
With the formulation shown in [Table 1] below, an oil and fat composition was produced by the following production method. Each raw material fat heated to about 60 ° C. was mixed in a mixing tank, and an emulsifier was added to the heated blended oil, and stirred and dissolved. And the water which melt | dissolved the edible refined salt was added gradually, stirring a compounding oil.
And this oil-fat composition was heat-sterilized with a scraping-type sterilizer, and rapidly cooled and plasticized using a tube-type cooling plasticizer to obtain an oil-fat composition. Those that lack the stability of oxidants and enzymes were added and mixed after the composition had cooled.
The obtained oil and fat composition was free of water and was in a water-in-oil emulsified state.
[0030]
(Comparative Example 3)
With the formulation shown in [Table 1] below, an oil and fat composition was produced by the following production method. Each raw material fat heated to about 60 degreeC was mixed in the mixing tank, and the chemical starch was added and disperse | distributed to this with the powder. An emulsifier was added to the heated blended oil and stirred and dissolved. Then, water was gradually added while stirring the blended oil. The modified starch gradually absorbed water and swelled, resulting in an oil / fat composition in which the swollen modified starch was dispersed in the oil / fat.
And the oil-and-fat composition which said swelling swelling starch dispersed in the oil phase was heat-sterilized with the scraping-type sterilizer, and rapidly plasticized using the tube type cooling plasticizer etc., and the oil-and-fat composition was obtained.
The obtained oil and fat composition was not an emulsion.
[0031]
[Table 1]

[0032]
In the above [Table 1], the blending components given 1) to 12) are as follows.
Modified starch A ¹⁾ : Pregelatinized modified starch (having 5 times the water holding power and retaining the surface structure of raw starch granules after water absorption)
Chemically modified starch B ²⁾ : Partially pregelatinized starch (having 5 times the water holding power and retaining the surface structure of raw starch granules after water absorption)
MG ³⁾ : monoglyceride LC ⁴⁾ : lecithin succinic acid MG ⁵⁾ : succinic monoglyceride DATE ⁶⁾ : diacetyltartaric acid monoglyceride PGE ⁷⁾ : polyglycerin fatty acid ester PGPR ⁸⁾ : polyglycerin condensed ricinoleate CSL ⁹⁾ : stearoyl lactate Calcium SSL ¹⁰⁾ : Sodium stearoyl trypsin lactate preparation ¹¹⁾ : Commercial enzyme preparation with trypsin titer 3.3 AU amylase preparation ¹²⁾ : Commercial enzyme preparation with 800 amylase titer
(Usage test example)
Using the oil and fat compositions of Examples 1 to 3 and Comparative Examples 1 to 3, pullman-type bread was produced by the following formulation and production method.

[0034]
"Evaluation methods"
After the Pullman type bread obtained using the oil and fat compositions of Examples 1 to 3 and Comparative Examples 1 to 3 was stored at 20 ° C. for 24 hours, the Pullman type bread was cut into a thickness of 3 cm. The strength of the crumbs before and after heating in the microwave oven was measured as follows. The microwave heating was performed for 60 seconds using a home microwave oven with a high frequency output of 500 W. The pan center temperature after heating was 80 to 90 ° C.
The strength of the crumb was measured by the following measurement using a rheometer by cutting the pullman-type bread cut to 3 cm thickness into 7 cm x 2 cm to make a 7 cm x 2 cm x 3 cm strip. It was measured from the time (seconds) and resistance (g) until the sample was completely broken under the conditions. The rheometer chart waveform at this time is as shown in FIG. 1, and the “ski” of the sample is the area of the hatched portion. The area of the hatched portion can be approximately obtained by time (seconds) × resistance (g) / 2, and the value calculated by this calculation formula is defined as “ski” of the sample. The results are shown in [Table 2] below.
(Measurement condition)
Model used NRM-2005J (Fudo Kogyo Co., Ltd.)
Use adapter No17 (for food pulling)
Sample pulling speed 30cm / min
A panel test was also conducted on the texture of the pullman bread. The results are shown in [Table 2] below. The texture was evaluated by five panelists as follows.
○: The texture after heating in the microwave oven is soft and crisp with no “scratch” as before the microwave oven heating.
(Triangle | delta): Although the texture after microwave oven heating feels that a "hiki" becomes strong compared with before microwave oven heating, it is a soft state.
X: The texture after microwave heating is remarkably stronger than that before microwave heating, resulting in a rubber-like texture.
[0036]
[Table 2]

[0037]
【The invention's effect】
According to the oil and fat composition of the present invention, a microwave oven heating that has an original good flavor of bread and a “crispy” texture, and does not deteriorate in texture or appearance even when subjected to microwave heating. Bread suitable for food can be manufactured.
[Brief description of the drawings]
FIG. 1 is a schematic diagram of a rheometer chart waveform when the strength of crumb cracks is measured using a rheometer.

Claims (4)

Modified starch and protease swollen with water are dispersed in oil and fat, and 0.5 to 1.0% by weight of monoglycerin fatty acid ester and 0.5 to 1.0% by weight of succinic acid monoglyceride or diacetyl tartaric acid monoglyceride 0 An oil / fat composition for producing bread for heating with a microwave oven, characterized by containing 5% by weight and not an emulsion.   2. The fat composition according to claim 1, wherein the modified starch swollen with water is obtained by adding 20 to 500 parts by weight of water to 100 parts by weight of the modified starch before being swollen with water. object.   A bread dough using the oil or fat composition according to claim 1 or 2.   A bread for heating in a microwave oven, which is obtained by baking the bread dough according to claim 3.

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