JP4450150B2

JP4450150B2 - Oil and fat composition containing powder

Info

Publication number: JP4450150B2
Application number: JP2002377314A
Authority: JP
Inventors: 聡榊原; 三郎金子
Original assignee: Kaneka Corp
Current assignee: Kaneka Corp
Priority date: 2002-12-26
Filing date: 2002-12-26
Publication date: 2010-04-14
Anticipated expiration: 2022-12-26
Also published as: JP2004201628A

Description

【０００１】
【発明の属する技術分野】
本組成物は製菓・製パン用に使用する生地練り込み用油脂組成物に関する。とりわけ使用温度幅が広くて使いやすく、しかも生地の伸展性の良い油脂組成物に関するものである。
【０００２】
【従来の技術】
製菓・製パンに使用する生地練り込み用油脂組成物としては、一般的にマーガリン、ショートニング、ラード、植物油脂、バターなどをはじめ、様々な食用油脂がある。油脂は固体脂と液状油脂とから構成されており、固体脂の含有量は固体脂含有量（ＳＦＣ：ＳｏｌｉｄＦａｔＣｏｎｔｅｎｔ）と呼ばれる。これらの練り込み用油脂組成物を使用するに当たっては、適度の固体脂含有量を必要とする。すなわち、固体脂含有量が少なすぎると油脂組成物は柔らかすぎ、一方固体脂含有量が多すぎると油脂組成物は硬すぎ練り込み特性に劣る。
【０００３】
製パン用としては固体脂含有量として１５％〜２５％が適切であるといわれている。この適切な固体脂含有量を得るため、油脂組成物の温度を調整して使用するのが一般的である。そして適切に練り込まれた油脂組成物はミキシングにより生地中で薄いフィルム状になりグルテン層の表面に広がり、グルテン層同士が付着し合うのを防ぐと同時にグルテン層が滑らかにすべり合う作用を助ける働きがある。これにより生地の伸展性や機械耐性が向上するのである。
【０００４】
製菓、製パン用の油脂組成物としてバターが一般的に使用されるが、バターは固体脂含量の温度依存性が高く、可塑性範囲が狭いために使いにくい。そのために、実際には温度調整が難しく、低温の硬いバターをパン生地中に練り込むと混ざりにくくミキシングに時間を要し、生地中に偏在化してしまう。また、この偏在を解消するため、無理にミキシングすると生地がだれてしまい、製品の食感、食味を損なう課題があった。一方、温度が高く柔らかいバターでは、ミキシング時にパン生地中ではバターがフィルム状になってグルテン層に広がりにくいため、潤滑剤としての働きが得られない。そのため伸展性の悪い、機械耐性の低い生地となり、結果として焼成時に大きく膨らまず、ボリュウムのない、また気泡が丸目で勢いのない内層のパン製品となってしまうのが現状であった。
【０００５】
このようにバターに関しては、冷凍保管のため、適切な使用温度まで温調するのに時間がかかり、さらに使用温度幅が狭いため、温度調整が必要で、現状のベーカリー設備等を考えると取り扱いが難しいものであった。
【０００６】
小麦粉とバターを含む組成物および製造方法については、非乾燥バターを小片にし、これを粉砕もしくは展延しつつ、小麦粉と混合して１０メッシュ篩を２５％以上通過する状態にするものがあるが（特許文献１）、これはバターを小片にする作業が必要であり、目的とする組成物も粉末状ないし粒状であるため、粒度の調整が難しく、ブロッキングを避けながら均一な組成物を得ることは困難であったし、またグルテンを還元する効果のある物質が添加されておらず、特に生地の伸展性が良くなるわけではなかった。
【０００７】
【特許文献１】
特開平１１−１０３７５８号公報
【０００８】
【発明が解決しようとする課題】
菓子・パンを製造するに際し、これまでの油脂組成物は、温度が低いと生地中での分散が悪く、一方、温度が高いと、生地がだれたり、生地の伸展性が悪かった。そこで本発明の目的は、とりわけ使用温度幅が広くて使いやすく、しかも生地の伸展性の良いことを特徴とする、作業性の優れた油脂組成物を提供することにある。
【０００９】
【課題を解決するための手段】
本発明者らは、上記の課題を解決するために鋭意研究を重ねた結果、小麦粉にバターを混合し、さらに小麦粉中のグルテンを還元する作用のある物質を添加することにより、使用温度幅が広く、使いやすく、作業性の優れた油脂組成物を得、上記課題を解決できることを見い出し、本発明を完成させるに至った。
【００１０】
即ち、本発明の第１は、小麦粉３５〜７０重量％とバター６５〜３０重量％とを混合してなる油脂組成物であって、グルタチオン、システイン、システイン塩酸塩、次亜硫酸ナトリウム、乾燥酵母の１種または２種以上の混合物からなり、小麦粉中のグルテンを還元する作用のある物質を油脂組成物全体中に０．００００１重量％〜２．０重量％含有する、製菓・製パン用に使用する生地練り込み用油脂組成物に関する。本発明の第２は、上記記載の油脂組成物を用いた製菓・製パン用に使用する生地、本発明の第３は、上記記載の油脂組成物を用いた食品に関する。
【００１１】
【発明の実施の形態】
以下、本発明につき、更に詳細に説明する。本発明で用いられる小麦粉は、一般にパンの製造に使用されるものであれば特に限定はない。
【００１２】
本発明で油脂組成物に用いられるバターとは、１０℃〜３０℃において固体である固体脂と液体である液状油脂の混合物で可塑性を持ち、食用のものを示す。固体脂の含有量は固体脂含有量（ＳＦＣ）と呼ばれるが、１０℃〜３０℃の固体脂含量は５％〜４５％が好ましく、更に好ましくは１０％〜３０％である。固体脂含量が５％より少ないと、ミキシング時に薄いフィルム状になりにくく生地の伸展性が劣る場合があり、４５％より多いとミキシングに時間を要し、生地中に偏在化する場合がある。
【００１３】
本発明で油脂組成物に添加する小麦粉中のグルテンを還元する作用のある物質とは、小麦粉中のグルテンを還元する作用をもつ物質であれば特に限定はないが、グルタチオン、システイン、システイン塩酸塩、次亜硫酸ナトリウム、乾燥酵母が入手のし易さやコストの面から好ましく、これらの１種または２種以上の混合物が使用できる。小麦粉中のグルテンを還元する作用のある物質の添加量は、油脂組成物全体中、０．００００１重量％〜２．０重量％である。添加量が０．００００１重量％より少なければ、生地の伸展性が悪く、２．０重量％を超えると、生地の粘度が低下しすぎる場合がある。本発明でいう油脂組成物とは、小麦粉にバターを加え混捏した生地に、更にグルテンの還元物質を添加したものを言い、形状としては特に限定はなく、所望とする外観等を考慮して適宜形状を選択することが出来る。
【００１４】
本発明において、油脂組成物中の小麦粉とバターの重量比は３５：６５〜７０：３０の範囲にあることが好ましい。バターの重量比が６５％を超えると、油脂組成物の性状がバターそのものに近くなるため、温度が低いと生地中での分散が悪くなる場合がある。また、小麦粉の重量比が７０％を超えると、油脂としての特性が薄れ、フィルム状になりにくいため、油脂組成物がグルテン層に広がりにくく、結果として、伸展性、機械耐性は劣ったものとなる場合がある。
【００１５】
通常、パン、菓子などの主原料である小麦粉とバターを混合して油脂組成物を作ると、油脂中の水分と小麦粉によりグルテンが生成する状態になりやすく、所謂、麩が出た状態となりやすい。これは小麦粉中に含まれるたんぱく質グルテニンとグリアジンが混捏により粘弾性を持つグルテンに変化したもので、たんぱく質の２つのＳＨ基が酸化しＳＳ結合を作り物性が変化すると言われている。このグルテンはパン生地を膨らますためには必須であるが、油脂組成物中に生成すると、弾力性が生じるため、パン生地、菓子生地に練り込みにくくなる。また、このような状態の油脂組成物を利用して作ったパン、ケーキ、クッキーは硬く食感が劣ったものとなる欠点があった。そこで、その小麦粉中のグルテンを還元する作用のある物質を添加し、遊離ＳＨ基をなくしたり、ＳＳ結合を切るなどして油脂組成物混合時に生じるグルテンの生成を抑えることにより、この問題点を解決した。
【００１６】
本発明による油脂組成物の製造方法の一例を以下に示す。まず、小麦粉には前もって所定量のグルテン還元物質を添加しておき、５℃程度に冷却しておく。それと１５℃に温調したバターとをミキサーの中で撹拌混合する。ここで用いるミキサーは縦型ミキサー、横型ミキサー、スパイラルミキサー等が使用可能である。それらを撹拌混合してしばらくすると、バター細粒と小麦粉が合わさった所謂ソボロ状態（粒径１ｍｍ〜５ｍｍ）になる。そこから更に撹拌混合を続けるとソボロは大きな塊（粒径５ｍｍ〜３０ｍｍ程度）となり、最後に均一で滑らかな生地状態（一つの塊）となる。
【００１７】
上記のような均一で滑らかな生地状態になるまでの混合時間はミキサーの種類、仕込み量によって異なり、仕込み材料の温度によっても大きく異なる。この混合過程では細かなソボロ状態を長く続け、ソボロ同士を均一に分散させた方が滑らかで均一な生地となるため、バターは０℃〜２０℃に温調するのが好ましく、５℃〜１５℃に温調するのが更に好ましい。バターの温調温度が２０℃より高い場合には、バターと小麦粉が充分に混ざっていない状態で生地となる場合がある。又、０℃より低い場合には、生地中で本発明による油脂組成物の分散が悪くなる場合がある。
【００１８】
上記の油脂組成物を用いて、食パン、ロールパン、クロワッサン、ドーナツなどのパン類、クッキー、ケーキ、シュー生地、パイなどの菓子類を製造する事ができる。
【００１９】
【実施例】
以下に実施例、比較例を示し、本発明を具体的に説明するが本発明は、これらに何ら限定されるものではない。なお、以下の配合において「部」は重量基準である。
【００２０】
（実施例１）バターロール用油脂組成物の製造
表１の配合に従い、１５℃に温調したバターと予め乾燥酵母（商品名：調味パウダーＲＧ、鐘淵化学工業（株）製）を０．００００１部添加した５℃に温調した強力小麦粉（商品名：カメリア１等粉、日清製粉（株）製）とを縦型ミキサー（鎌田製作所１０Ｑビーター使用）で低速５分混合して、均一で滑らかな生地状態（一つの塊）になるまで調整し、油脂組成物１を得た。
【００２１】
【表１】

【００２２】
（実施例２）
乾燥酵母（商品名：調味パウダーＲＧ、鐘淵化学工業（株）製）の量が、０．０００１部であること以外は、実施例１と同様にして油脂組成物２を得た。
【００２３】
（実施例３）
乾燥酵母の代わりに、次亜硫酸ナトリウム（商品名：次亜硫酸ナトリウム、純正化学（株）製）を０．００００１部添加した以外は、実施例１と同様にして油脂組成物３を得た。
【００２４】
（比較例１）
バターをそのまま油脂組成物４とした。
【００２５】
（比較例２）
乾燥酵母（商品名：調味パウダーＲＧ、鐘淵化学工業（株）製）の量が、２．５部であること以外は、実施例１と同様にして油脂組成物５を得た。
【００２６】
（実施例４〜６，比較例３〜４）バターロールの製造
上記で得た油脂組成物を２０℃に温調し、それから、ミキサーボールに表２に示す配合に従い全ての材料を入れ、低速５分、中高速１０分ミキシングした。生地のこね上げ温度は２８℃とした。発酵時間を９０分とった後、４０ｇに分割し、２０分のベンチタイム後ロール状に成型した。それらを３８℃のホイロに５０分間入れて最終発酵を行い、２００℃のオーブンで１２分間焼成し、バターロールを作製した。
【００２７】
（実施例７）
油脂組成物１を５℃に温調して用いた以外は、実施例４と同様にしてバターロールを作製した。
【００２８】
（実施例８）
油脂組成物１を３５℃に温調して用いた以外は、実施例４と同様にしてバターロールを作製した。
【００２９】
（比較例５）
油脂組成物４を５℃に温調して用いた以外は、比較例３と同様にしてバターロールを作製した。
【００３０】
（比較例６）
油脂組成物４を３５℃に温調して用いた以外は、比較例３と同様にしてバターロールを作製した。
【００３１】
【表２】

【００３２】
＜評価結果＞
上記で作製したバターロールの展延性、内層の薄さ、外観、ボリューム、食感、風味についての評価をしたが、その基準は、◎：かなり優れている、○：優れている、△：劣っている、×：かなり劣っている、であった。それらの評価結果は、表３にまとめた。
【００３３】
【表３】

【００３４】
温調５℃の場合、実施例７は比較例５と比べ、油脂組成物の水和が良く、ミキシング初期に生地中に練りこまれていた。そのため充分に混捏され、伸展性の良い、機械耐性のある生地となり、得られたバターロールはボリュームが大きく、風味、食感の良好なものであった。
【００３５】
温調２０℃の場合、実施例５は実施例４と同様の良好な生地状態で、伸展性良く、製品もボリュウムに優れた。また、実施例６も同様の結果であった。比較例４はミキシング時に生地がべたつき、作業性が悪かった。また製品もボリュウムに劣り、全くパンにならなかった。
【００３６】
温調３５℃の場合、実施例８は比較例６と比べ、油脂組成物のオイルオフがなく、ミキシング初期にすべて生地中に練り込まれた。また、生地の伸展性が良く、機械耐性も問題がなかった。比較例６はオイルオフしているために、扱いづらく、生地の伸展性悪く、機械耐性も問題があった。製品はボリュウムに劣り、食感も悪かった。
【００３７】
（実施例９）クッキー用油脂組成物の製造
表４の配合に従い、１５℃に温調したバターと予め乾燥酵母（商品名：調味パウダーＲＧ、鐘淵化学工業（株）製）を１部添加した５℃に温調した薄力小麦粉（商品名：バイオレット，日清製粉社製）とを縦型ミキサー（鎌田製作所製１０Ｑビーター使用）で低速５分混合して、均一で滑らかな生地状態（一つの塊）になるまで調整し、油脂組成物６を得た。
【００３８】
【表４】

【００３９】
（比較例７）クッキー用油脂組成物の製造
表４の配合の通り、バターをそのまま油脂組成物７とした。
【００４０】
（実施例１０，比較例８）クッキーの製造
表５に示す材料のうち、２０℃に温調した上記記載の油脂組成物、砂糖、食塩、脱脂粉乳をボールに入れ、ビーターにて低速３分混捏し、材料を擦り合わせた。次にその混合物に卵、加糖練乳、炭酸アンモニウム、重曹を加え高速で３０秒混捏した。さらに薄力粉を加え、低速で３０秒混ぜ合わせクッキー生地を仕上げた。生地の捏ね上げ温度は２２℃であった。この生地を５℃の冷蔵庫にて２時間冷却した後、軽く揉み直し、リバースシーターで直径５ｃｍ、生地厚４ｍｍ、に成形し１８０℃のオーブンで１２分焼成し、クッキーを作製した。
【００４１】
【表５】

【００４２】
（実施例１１）クッキーの製造
油脂組成物の温調温度を１０℃にした以外は、実施例１０と同様にしてクッキーを作製した。
【００４３】
（実施例１２）クッキーの製造
油脂組成物の温調温度を３５℃にした以外は、実施例１０と同様にしてクッキーを作製した。
【００４４】
（比較例９）クッキーの製造
油脂組成物の温調温度を１０℃にした以外は、比較例８と同様にしてクッキーを作製した。
【００４５】
（比較例１０）クッキーの製造
油脂組成物の温調温度を３５℃にした以外は、比較例８と同様にしてクッキーを作製した。
【００４６】
＜評価結果＞
展延性、内層の薄さ、外観、ボリューム、食感、風味についての評価の基準は、◎：かなり優れている、○：優れている、△：劣っている、×：かなり劣っている、であった。それらの評価結果は、表６にまとめた。
【００４７】
【表６】

【００４８】
温調１０℃の場合、実施例１１は比較例９と比べ、油脂組成物は良く擦り合わせ出来たが、比較例はバターが擦り合わせにくく、生地中に不均一な状態であった。比較例９の製品はボリュウム小さく、食感も硬かった。
【００４９】
温調２０℃の場合、実施例１０は比較例８と比べ伸展性がやや劣る生地状態であったが、製品は大差なかった。
【００５０】
温調３５℃の場合は、実施例１２は比較例１０と比べ、オイルオフがないため、擦り合わせが良好で、生地の伸展性が良く、機械耐性も問題がなかった。また、比較例１０の製品は焼成時に油が抜けてしまい、ボリュウムに劣り、食感も悪かった。
【００５１】
【発明の効果】
本発明の油脂組成物を用いることにより、使用温度幅が広く、使いやすく、作業性の優れた油脂組成物を得た。その結果、油脂組成物の温度を調整し、適切な硬さにすることが不必要であるため、温調のための設備が不要となると同時に、特別の注意を払わず、軽い食感とボリュウムのある外観を保ちながら、バターの味を楽しむという、食品本来のコンセプトを付与することが出来た。[0001]
BACKGROUND OF THE INVENTION
This composition is related with the oil-fat composition for kneading | mixing dough used for confectionery and baking. In particular, the present invention relates to an oil / fat composition having a wide operating temperature range and being easy to use and having good fabric extensibility.
[0002]
[Prior art]
As the fat and oil composition for kneading dough used for confectionery and bread making, there are generally various edible fats and oils such as margarine, shortening, lard, vegetable oil and butter. Oils and fats are composed of solid fats and liquid oils and fats, and the content of solid fats is called solid fat content (SFC). In order to use these fat and oil compositions for kneading, an appropriate solid fat content is required. That is, if the solid fat content is too low, the oil composition is too soft, while if the solid fat content is too high, the oil composition is too hard and has poor kneading characteristics.
[0003]
It is said that 15% to 25% is appropriate as solid fat content for bread making. In order to obtain an appropriate solid fat content, it is common to use the oil composition with the temperature adjusted. A properly kneaded oil composition becomes a thin film in the dough by mixing and spreads on the surface of the gluten layer, preventing the gluten layers from adhering to each other and at the same time helping the gluten layers to slide smoothly There is work. This improves the extensibility and mechanical resistance of the fabric.
[0004]
Butter is generally used as an oil and fat composition for confectionery and bread making, but butter is difficult to use due to the high temperature dependence of the solid fat content and the narrow plasticity range. Therefore, in practice, it is difficult to adjust the temperature, and when kneading low temperature hard butter into bread dough, it is difficult to mix and time is required for mixing, and it is unevenly distributed in the dough. In addition, in order to eliminate this uneven distribution, if the mixing is forcibly mixed, the dough is dripped, and there is a problem of impairing the texture and taste of the product. On the other hand, butter with high temperature and softness cannot function as a lubricant because the butter is film-like in the dough during mixing and hardly spreads in the gluten layer. For this reason, it became a dough with poor extensibility and low mechanical resistance, and as a result, it did not swell greatly during baking, resulting in an inner-layer bread product having no volume and no bubbles and roundness.
[0005]
As described above, for butter, it takes time to adjust the temperature to an appropriate operating temperature for frozen storage, and since the operating temperature range is narrow, temperature adjustment is necessary, and handling is considered when considering the current bakery equipment, etc. It was difficult.
[0006]
As for compositions and production methods containing flour and butter, there are those in which non-dried butter is made into small pieces and mixed with wheat flour while being crushed or spread so that it passes through a 10-mesh sieve by 25% or more. (Patent Document 1), which requires an operation to make butter into small pieces, and since the target composition is also powdery or granular, it is difficult to adjust the particle size and to obtain a uniform composition while avoiding blocking It was difficult, and a substance effective to reduce gluten was not added, and the extensibility of the dough was not particularly improved.
[0007]
[Patent Document 1]
Japanese Patent Laid-Open No. 11-103758
[Problems to be solved by the invention]
In the production of confectionery and bread, conventional oil and fat compositions are poorly dispersed in the dough when the temperature is low, while on the other hand, if the temperature is high, the dough is drooped and the extensibility of the dough is poor. Accordingly, an object of the present invention is to provide an oil and fat composition with excellent workability, which is characterized in that it has a wide operating temperature range, is easy to use, and has good fabric extensibility.
[0009]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have mixed butter with wheat flour, and further added a substance having an action of reducing gluten in the flour, so that the operating temperature range can be increased. The present invention has been completed by obtaining an oil and fat composition that is wide, easy to use and excellent in workability, and found that the above-mentioned problems can be solved.
[0010]
That is, the first of the present invention is an oil / fat composition obtained by mixing 35 to 70% by weight of wheat flour and 65 to 30% by weight of butter, including glutathione, cysteine, cysteine hydrochloride, sodium hyposulfite, and dry yeast. Used for confectionery and bakery, which consists of one or more mixtures and contains 0.00001% to 2.0% by weight of the whole fat composition with a substance that reduces gluten in wheat flour. The present invention relates to a fat and oil composition for kneading dough. The second of the present invention, the fabric used for confectionery and bread with oil composition described above, the third invention relates to a food with a fat and oil composition described above.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in more detail. If the flour used by this invention is generally used for manufacture of bread, there will be no limitation in particular.
[0012]
The butter used for the oil composition in the present invention is a mixture of solid fat that is solid at 10 ° C. to 30 ° C. and liquid oil that is liquid, and is edible. The solid fat content is called solid fat content (SFC), but the solid fat content at 10 ° C to 30 ° C is preferably 5% to 45%, more preferably 10% to 30%. When the solid fat content is less than 5%, it is difficult to form a thin film at the time of mixing, and the extensibility of the fabric may be inferior. When it exceeds 45%, it takes time for mixing and may be unevenly distributed in the fabric.
[0013]
The substance having an action of reducing gluten in wheat flour added to the oil and fat composition in the present invention is not particularly limited as long as it is a substance having an action of reducing gluten in wheat flour, but glutathione, cysteine, cysteine hydrochloride Sodium hyposulfite and dry yeast are preferable from the viewpoint of availability and cost, and one or a mixture of two or more of these can be used. The addition amount of the substance which has the effect | action which reduces the gluten in wheat flour is 0.00001 weight%-2.0 weight% in the whole oil-fat composition. If the addition amount is less than 0.00001 wt%, the extensibility of the dough is poor, and if it exceeds 2.0 wt%, the viscosity of the dough may be too low. The oil and fat composition as used in the present invention refers to a dough obtained by adding butter to wheat flour and further adding a gluten-reducing substance, and the shape is not particularly limited, and is appropriately determined in consideration of the desired appearance and the like. The shape can be selected.
[0014]
In this invention, it is preferable that the weight ratio of the wheat flour and butter in an oil-fat composition exists in the range of 35: 65-70: 30. If the weight ratio of butter exceeds 65%, the properties of the oil and fat composition are close to butter itself, and if the temperature is low, dispersion in the dough may be deteriorated. In addition, when the weight ratio of the flour exceeds 70%, the characteristics as an oil and fat are reduced, and it is difficult to form a film. There is a case.
[0015]
Normally, when a fat composition is made by mixing flour and butter, which are the main ingredients of bread, confectionery, etc., gluten is likely to be generated by the moisture and flour in the fat, so-called glutinous state is likely to occur. . It is said that protein glutenin and gliadin contained in wheat flour are changed to gluten having viscoelasticity due to kneading, and two SH groups of the protein are oxidized to form SS bonds to change physical properties. This gluten is indispensable for expanding the bread dough, but when it is produced in the oil and fat composition, elasticity is generated, so that it becomes difficult to knead into the bread dough and confectionery dough. In addition, breads, cakes and cookies made using the oil and fat composition in such a state have a drawback that they are hard and have a poor texture. Therefore, by adding a substance that has the effect of reducing gluten in the wheat flour, this problem can be solved by suppressing the formation of gluten that occurs when mixing the oil composition by eliminating free SH groups or cutting SS bonds. Settled.
[0016]
An example of the manufacturing method of the oil-fat composition by this invention is shown below. First, a predetermined amount of a gluten reducing substance is added to wheat flour in advance and cooled to about 5 ° C. Stir and mix it with butter temperature-controlled at 15 degreeC in a mixer. As the mixer used here, a vertical mixer, a horizontal mixer, a spiral mixer, or the like can be used. After a while after stirring and mixing them, a so-called soboro state (particle size of 1 mm to 5 mm) in which butter granules and wheat flour are combined is obtained. When stirring and mixing are further continued from there, soboro becomes a large lump (particle size of about 5 mm to 30 mm), and finally becomes a uniform and smooth dough state (single lump).
[0017]
The mixing time required to obtain a uniform and smooth dough as described above varies depending on the type and amount of the mixer, and also varies greatly depending on the temperature of the charged material. In this mixing process, it is preferable to keep the fine soboro state for a long time and to uniformly disperse the soboro so that a smooth and uniform dough is obtained. Therefore, the temperature of the butter is preferably adjusted to 0 ° C. to 20 ° C. More preferably, the temperature is adjusted to ° C. When the temperature control temperature of a butter is higher than 20 degreeC, it may become a dough in the state where butter and flour are not fully mixed. Moreover, when lower than 0 degreeC, the dispersion | distribution of the oil-fat composition by this invention may worsen in dough.
[0018]
Breads such as bread, rolls, croissants, and donuts, and confectionery such as cookies, cakes, shoe doughs, and pies can be produced using the above oil and fat composition.
[0019]
【Example】
EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to these examples. In the following formulation, “part” is based on weight.
[0020]
(Example 1) Manufacture of fat and oil composition for butter roll According to the composition of Table 1, butter temperature-controlled at 15 ° C and dry yeast (trade name: seasoning powder RG, manufactured by Kaneka Chemical Co., Ltd.) Mix with 00001 parts of high-strength wheat flour (trade name: Camellia 1st grade, Nisshin Flour Milling Co., Ltd.) at a low speed for 5 minutes with a vertical mixer (using Kamata 10Q beater) and mix evenly. It adjusted until it became a smooth dough state (one lump), and the oil-fat composition 1 was obtained.
[0021]
[Table 1]

[0022]
(Example 2)
An oil and fat composition 2 was obtained in the same manner as in Example 1 except that the amount of dry yeast (trade name: seasoning powder RG, manufactured by Kaneka Chemical Industry Co., Ltd.) was 0.0001 part.
[0023]
(Example 3)
An oil and fat composition 3 was obtained in the same manner as in Example 1 except that 0.00001 part of sodium hyposulfite (trade name: sodium hyposulfite, manufactured by Junsei Chemical Co., Ltd.) was added instead of dry yeast.
[0024]
(Comparative Example 1)
The butter was used as the oil composition 4 as it was.
[0025]
(Comparative Example 2)
Oil and fat composition 5 was obtained in the same manner as in Example 1 except that the amount of dry yeast (trade name: seasoning powder RG, manufactured by Kaneka Chemical Co., Ltd.) was 2.5 parts.
[0026]
(Examples 4-6, Comparative Examples 3-4) Manufacture of a butter roll The oil and fat composition obtained above was temperature-controlled at 20 ° C, and then all the materials were put into a mixer ball according to the formulation shown in Table 2, and the speed was low. Mixing was performed for 5 minutes and medium to high speed for 10 minutes. The dough kneading temperature was 28 ° C. After taking fermentation time 90 minutes, it divided | segmented into 40g and shape | molded in roll shape after the bench time of 20 minutes. They were placed in a 38 ° C. proofer for 50 minutes for final fermentation and baked in an oven at 200 ° C. for 12 minutes to produce a butter roll.
[0027]
(Example 7)
A butter roll was produced in the same manner as in Example 4 except that the oil and fat composition 1 was used at a temperature of 5 ° C.
[0028]
(Example 8)
A butter roll was produced in the same manner as in Example 4 except that the oil and fat composition 1 was used by adjusting the temperature to 35 ° C.
[0029]
(Comparative Example 5)
A butter roll was produced in the same manner as in Comparative Example 3 except that the oil and fat composition 4 was used at a temperature of 5 ° C.
[0030]
(Comparative Example 6)
A butter roll was produced in the same manner as in Comparative Example 3 except that the oil and fat composition 4 was used at a temperature of 35 ° C.
[0031]
[Table 2]

[0032]
<Evaluation results>
The butter roll produced above was evaluated for the spreadability, thinness of the inner layer, appearance, volume, texture, and flavor. The criteria were ◎: excellent, ○: excellent, △: inferior X: It was quite inferior. The evaluation results are summarized in Table 3.
[0033]
[Table 3]

[0034]
In the case of a temperature control of 5 ° C., Example 7 had better hydration of the oil and fat composition than Comparative Example 5, and was kneaded into the dough at the beginning of mixing. For this reason, the dough was sufficiently mixed, and had excellent extensibility and mechanical resistance, and the obtained butter roll had a large volume, good flavor and texture.
[0035]
In the case of temperature control of 20 ° C., Example 5 was in the same good fabric state as Example 4, had good extensibility, and the product was excellent in volume. Moreover, Example 6 had the same result. In Comparative Example 4, the dough was sticky during mixing, and workability was poor. Also, the product was inferior to volume and did not turn into bread at all.
[0036]
When the temperature was 35 ° C., Example 8 had no oil-off of the oil / fat composition as compared with Comparative Example 6, and was all kneaded into the dough at the beginning of mixing. Moreover, the extensibility of the fabric was good and there was no problem in mechanical resistance. Since the comparative example 6 is oil-off, it is difficult to handle, the extensibility of the fabric is poor, and the mechanical resistance is also problematic. The product was inferior to volume and the texture was poor.
[0037]
(Example 9) Manufacture of oil and fat composition for cookies In accordance with the formulation of Table 4, 1 part of butter temperature-controlled at 15 ° C. and dry yeast (trade name: seasoning powder RG, manufactured by Kaneka Chemical Co., Ltd.) are added. Mix the thin wheat flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) at 5 ° C with a vertical mixer (using 10Q beater manufactured by Kamata Seisakusho) for 5 minutes at a low speed to obtain a uniform and smooth dough state ( It adjusted until it became one lump), and the oil-fat composition 6 was obtained.
[0038]
[Table 4]

[0039]
(Comparative example 7) Manufacture of the oil-fat composition for cookies According to the mixing | blending of Table 4, the butter was used as the oil-fat composition 7 as it was.
[0040]
(Example 10, comparative example 8) Manufacture of cookies Among the materials shown in Table 5, the above-described oil and fat composition, sugar, salt, and skim milk powder adjusted to 20 ° C were placed in a bowl, and beaten at low speed for 3 minutes. Chaotic and rubbing the materials together. Next, eggs, sweetened condensed milk, ammonium carbonate, and sodium bicarbonate were added to the mixture and mixed at high speed for 30 seconds. Further, the flour was added and mixed at low speed for 30 seconds to finish the cookie dough. The dough kneading temperature was 22 ° C. The dough was cooled in a refrigerator at 5 ° C. for 2 hours, then lightly squeezed, formed into a diameter of 5 cm and a dough thickness of 4 mm with a reverse sheeter, and baked in an oven at 180 ° C. for 12 minutes to prepare cookies.
[0041]
[Table 5]

[0042]
(Example 11) Production of cookies Cookies were produced in the same manner as in Example 10 except that the temperature control temperature of the oil and fat composition was 10 ° C.
[0043]
(Example 12) Production of cookies Cookies were produced in the same manner as in Example 10 except that the temperature control temperature of the oil and fat composition was 35 ° C.
[0044]
(Comparative Example 9) Cookie Production A cookie was prepared in the same manner as in Comparative Example 8 except that the temperature control temperature of the oil and fat composition was 10 ° C.
[0045]
(Comparative Example 10) Cookie Production A cookie was prepared in the same manner as in Comparative Example 8 except that the temperature control temperature of the oil and fat composition was 35 ° C.
[0046]
<Evaluation results>
Criteria for evaluation of spreadability, thinness of inner layer, appearance, volume, texture, and flavor are: ◎: excellent, ○: excellent, △: inferior, ×: considerably inferior there were. The evaluation results are summarized in Table 6.
[0047]
[Table 6]

[0048]
In the case of temperature control of 10 ° C., the oil and fat composition could be rubbed well in Example 11 as compared with Comparative Example 9, but in the comparative example, the butter was hard to rub and was in a non-uniform state in the dough. The product of Comparative Example 9 was small in volume and hard in texture.
[0049]
In the case of a temperature control of 20 ° C., Example 10 was in a fabric state in which extensibility was slightly inferior to Comparative Example 8, but the product was not much different.
[0050]
In the case of temperature control of 35 ° C., Example 12 had no oil-off compared to Comparative Example 10, and therefore, the rubbing was good, the extensibility of the fabric was good, and the mechanical resistance was not a problem. In addition, the product of Comparative Example 10 lost oil during firing, was inferior to volume, and had a poor texture.
[0051]
【The invention's effect】
By using the oil and fat composition of the present invention, an oil and fat composition having a wide operating temperature range, easy to use and excellent workability was obtained. As a result, it is not necessary to adjust the temperature of the oil and fat composition to have an appropriate hardness, so that no equipment for temperature control is required, and at the same time, a light texture and volume are not required. We were able to give the original concept of food to enjoy the taste of butter while maintaining a certain appearance.

Claims

An oil and fat composition obtained by mixing 35 to 70% by weight of wheat flour and 65 to 30% by weight of butter from one or a mixture of glutathione, cysteine, cysteine hydrochloride, sodium hyposulfite, and dry yeast A fat and oil composition for kneading dough used for confectionery and bread making, containing 0.00001 wt% to 2.0 wt% of a substance having an action of reducing gluten in wheat flour in the whole fat and oil composition.

The dough used for confectionery and bread making using the oil and fat composition according to claim 1 .

The foodstuff using the oil-fat composition of Claim 1 .