JP4628892B2 - Bakery products - Google Patents

Description

  The present invention relates to a bakery product having a large specific volume after production, good texture, and excellent egg flavor.

  In general, bakery products mainly made of wheat flour such as bread and cakes contain fats and oils in the form of shortening and margarine for the purpose of softening the structure and improving the texture and melting of the mouth. Eggs are also blended for the purpose of improving not only the feeling but also the flavor (see Patent Document 1).

  Regarding fats and oils, by improving the fats themselves and developing emulsifiers, etc., a technology to further improve the foaming properties without reducing the foaming properties of the dough of bakery products has been proposed, contributing to the improvement of the texture and the like. (See Patent Document 2). In particular, there has been proposed a technique for increasing the specific volume and softening the texture by using fats and oils containing a certain amount of diglyceride (also referred to as diacylglycerol) (see Patent Documents 3 to 5). Furthermore, there is also a technique of emulsified oil and fat composition that finely emulsifies and disperses diglyceride in an aqueous phase to make a fine and fine flour food (see Patent Document 6).

Thus, the texture and quality requirements for bakery products are diverse, and high-level ones are also required.
Japanese Unexamined Patent Publication No. 64-16554 JP-A-5-493882 Japanese Patent Laid-Open No. 2-124052 Japanese Patent Laid-Open No. 2-124055 Japanese Patent Laid-Open No. 4-349841 JP 7-289143 A

  The present invention has a large specific volume, does not fall off the pot, is excellent in appearance, and has a good texture such as soft feeling, melting in the mouth, moist feeling, and excellent in egg flavor. The aim is to provide bakery products achieved at a high level.

Traditionally, eggs have been formulated for the purpose of improving not only the texture but also the flavor, but if the egg content is too high, the flavor will improve, but the stability of the foam in the dough will decrease, and the specific gravity of the dough will increase. Thus, there is a problem that the specific volume of the bakery product is not increased and the texture is not improved.
As a result of investigations to achieve the above object, the present inventors have found that eggs can be highly blended in the dough by using an oil containing a certain amount of diacylglycerol. It was found that the foamability is high, the specific volume of the bakery product after baking is increased, and the texture and flavor are also improved.
That is, the present invention provides the following components (A) and (B) with respect to 100 parts by mass of flour:
(A) Oil and fat containing 10 to 90% by mass of diacylglycerol 85 to 250 parts by mass (B) A bakery product containing 14 to 32 parts by mass of egg yolk by dry mass is provided.

  The bakery product of the present invention has a large specific volume, does not fall off the pot, has an excellent appearance, has a soft feeling, melted in the mouth, has a moist feeling, etc., and has an excellent egg flavor. Compared to a very high level.

  The bakery product of the present invention contains 85 to 250 parts by mass of fat and oil containing 10 to 90% by mass (hereinafter simply referred to as “%”) of (A) diacylglycerol with respect to 100 parts by mass of wheat flour. 200 parts by weight, especially 90 to 180 parts by weight, especially 95 to 150 parts by weight, are the foaming property of the dough, prevention of dropping off after baking, appearance of the product, good meltability, and improvement of moist feeling To preferred. It is preferable that the diacylglycerol content in fats and oils is further 20 to 70%, particularly 30 to 70%, particularly 35 to 70% from the same point.

  In the embodiment of the present invention, the content of unsaturated fatty acid among the fatty acids constituting diacylglycerol is preferably 90% or more, more preferably 93 to 100%, particularly 93 to 98%, particularly 94 to 98%. It is preferable from the viewpoints of good mouth-melting feeling, improvement of moist feeling, physiological effects, and industrial productivity of fats and oils. The unsaturated fatty acid preferably has 14 to 24 carbon atoms, and more preferably 16 to 22 carbon atoms from the viewpoint of physiological effects.

  In the embodiment of the present invention, among the fatty acids constituting diacylglycerol, the content of oleic acid is 20 to 65%, preferably 25 to 60%, particularly 30 to 50%, especially 30 to 45%. It is preferable in terms of physiological effects and oxidation stability. Furthermore, from the same point, the olein-olein diacylglycerol content is preferably less than 45%, particularly preferably 0 to 40%.

  In the embodiment of the present invention, the content of linoleic acid among the fatty acids constituting diacylglycerol is 15 to 65%, more preferably 20 to 60%, particularly 30 to 55%, especially 35 to 50%. From the viewpoint of oxidation stability. Furthermore, from the viewpoint of oxidation stability, miscibility, shape retention, and physiological effect, the linoleic acid / oleic acid content mass ratio is 0.01 to 2, preferably 0.1 to 1.8, particularly 0.3 to. It is preferably 1.7. In particular, taking into consideration the effect on health, the content mass ratio of linoleic acid / oleic acid is preferably 2 or less and 0.01 or more from the viewpoint of essential fatty acid intake.

  In the embodiment of the present invention, the content of linolenic acid among the fatty acids constituting diacylglycerol is less than 15%, more preferably 0-13%, especially 1-10%, especially 2-9%. From the viewpoint of physiological effects, it is preferable. As linolenic acid, α-linolenic acid and γ-linolenic acid are known as isomers, and α-linolenic acid is preferable from the viewpoint of physiological effects.

  In the embodiment of the present invention, the content of saturated fatty acid among the fatty acids constituting diacylglycerol is preferably 0 to 10%, more preferably 0 to 7%, particularly 2 to 7%, especially 2 to 6%. It is preferable in terms of flavor, oxidation stability, melting in the mouth, physiological effects, and industrial productivity of fats and oils. As the saturated fatty acid, those having 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms are preferable, and palmitic acid and stearic acid are most preferable.

  In the embodiment of the present invention, the content of the fatty acid having 12 or less carbon atoms in the fatty acid constituting the diacylglycerol is preferably 5% or less in terms of flavor, more preferably 0 to 2%, particularly 0 to 1%, Most preferably it is substantially free. The remaining constituent fatty acids preferably have 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms.

  In the embodiment of the present invention, the proportion of 1,3-diacylglycerol in diacylglycerol is 50% or more, further 52 to 100%, particularly 54 to 90%, from the viewpoint of physiological effects, flavor, and industrial productivity of fats and oils. It is particularly preferable to use diacylglycerol which is 56 to 80%.

  In the embodiment of the present invention, the proportion of 1,2 (2,3) -diacylglycerol in the oil / fat composition is preferably 30% or less, more preferably 0 to 25%, particularly 5 to 25%, particularly 10 to 10. 20% is preferable from the viewpoint of flavor, physiological effects, and industrial productivity of fats and oils.

  In an embodiment of the present invention, diacylglycerol is a fat and oil containing a large number of unsaturated fatty acid residues in the constituent fatty acid, for example, rapeseed oil, soybean oil, sunflower oil, safflower oil, olive oil, cottonseed oil, corn oil, palm oil and other plants. It is preferable to produce a vegetable oil or animal oil such as lard, beef tallow or butter as a raw material. Specifically, these fats and oils are adjusted to have a desired fatty acid composition by a method such as fractionation, mixing, and transesterification. Subsequently, the fats and oils and glycerin are mixed and subjected to a transesterification reaction in the presence of a catalyst, or more preferably, the fats and oils are hydrolyzed by a conventional method in advance, and the obtained fatty acid is subjected to operations such as wintering, fractionation, and distillation by a conventional method. After reducing the saturated fatty acid by glycerol, it can be obtained by mixing glycerin and carrying out an esterification reaction in the presence of a catalyst. The esterification reaction is preferably carried out under mildly enzymatic conditions using 1,3-position selective lipase or the like in terms of flavor and the like.

  In the embodiment of the present invention, the content of trans-unsaturated fatty acid among the fatty acids constituting diacylglycerol is preferably 0 to 5%, more preferably 0.1 to 4.5%, especially 0.2 to 4%. 0.1%, particularly 0.5 to 3.5% is preferable from the viewpoint of flavor, physiological effect, and industrial productivity of fats and oils.

  In the embodiment of the present invention, the portion other than diacylglycerol in the fat is preferably triacylglycerol. The content of triacylglycerol in fats and oils is 10 to 90%, more preferably 20 to 70%, particularly 30 to 70%, and particularly 35 to 70%, from the viewpoint of expressing foamability and shape retention. preferable.

  In the embodiment of the present invention, the constituent fatty acid of triacylglycerol contains 10 to 40%, further 15 to 35%, particularly 20 to 30% of saturated fatty acid from the viewpoint of expressing foamability and shape retention. preferable. Saturated fatty acids preferably have 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms, and more preferably palmitic acid, stearic acid, arachidonic acid, behenic acid, particularly palmitic acid and stearic acid.

  In the embodiment of the present invention, the content of palmitic acid (C16: 0) in the constituent fatty acid of triacylglycerol is preferably 1 to 45%, more preferably 3 to 35%, and particularly preferably 7 to 30%. In terms of foamability, shape retention, plasticity, melting in the mouth and flavor, it is preferable.

  In the embodiment of the present invention, the content of stearic acid (C18: 0) in the constituent fatty acid of triacylglycerol is preferably 10 to 69%, more preferably 20 to 65%, and particularly preferably 30 to 60%. In terms of foamability, shape retention, plasticity, melting in the mouth and flavor, it is preferable.

  In the embodiment of the present invention, the content of arachidic acid (C20: 0) in the constituent fatty acid of triacylglycerol is preferably 5% or less, more preferably 0 to 3%, particularly 0.1 to 1%. However, it is preferable in terms of melting in the mouth, shape retention and flavor.

  In the embodiment of the present invention, the content of behenic acid (C22: 0) in the constituent fatty acid of triacylglycerol is preferably 3% or less, more preferably 0 to 2%, and particularly preferably 0 to 1%. It is preferable in terms of melting in the mouth, shape retention and flavor.

  In the embodiment of the present invention, the content of unsaturated fatty acid among the fatty acids constituting triacylglycerol is preferably 25 to 55%, more preferably 27 to 50%, particularly 30 to 45%, and particularly 34 to 42%. It is preferable in terms of foamability, melting in the mouth, plasticity, and flavor.

  In the embodiment of the present invention, the unsaturated fatty acid constituting the triacylglycerol preferably has 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms, and further includes oleic acid, linoleic acid, linolenic acid, gatrenic acid, and erucic acid. Particularly preferred are oleic acid, linoleic acid and linolenic acid.

  In the embodiment of the present invention, the content of oleic acid in the constituent fatty acid of triacylglycerol is preferably 5 to 30%, more preferably 10 to 20%, and particularly preferably 12 to 18%. It is preferable in terms of foaming properties, melting in the mouth, plasticity and flavor.

  In the embodiment of the present invention, the content of linoleic acid in the constituent fatty acids of triacylglycerol is preferably 5 to 30%, more preferably 10 to 25%, and particularly 12 to 22%. , Oxidation stability, shape retention, foaming, melting in the mouth, plasticity and flavor are preferred.

  In the embodiment of the present invention, the content of linolenic acid in the constituent fatty acid of triacylglycerol is preferably 0.1 to 10%, more preferably 1 to 8%, particularly 2 to 5%. It is preferable in terms of ingestion balance, oxidation stability, shape retention, foaming, melting in mouth, plasticity and flavor. The linolenic acid is preferably α-linolenic acid.

  In the embodiment of the present invention, as a raw material of triacylglycerol, fats and oils containing a lot of saturated fatty acids such as palm oil, lard, beef tallow can be used, but fats and oils containing a lot of unsaturated fatty acids such as rapeseed oil and soybean oil are used. It is also possible to use a partially hardened oil or fat, or a mixture of extremely hardened oil and fat and not hardened oil.

  Extremely hardened oils and fats are obtained by extremely hardening various vegetable oils and animal oils to an iodine value of 5 or less, more preferably from 0 to 2, such as soybean extremely hardened oils and fats, rapeseed extremely hardened oils and fats, and palm extremely hardened oils and fats. Can be used.

  In the embodiment of the present invention, the fat containing 10 to 90% of diacylglycerol has a solid fat content (SFC) of 0 to 5 at 35 ° C, 1 to 15 at 25 ° C, 1 to 20 at 15 ° C, and 5 to 5 ° C. 10 to 35, preferably 0 to 3 at 35 ° C, 1 to 13 at 25 ° C, 3 to 20 at 15 ° C, 13 to 35 at 5 ° C, especially 0 to 2 at 35 ° C, 1 at 25 ° C 10 to 15 and 5 to 20 at 15 ° C., and 15 to 30 at 5 ° C. are preferable in terms of foamability, melting in the mouth, shape retention, texture and the like. In addition, SFC (solid fat content) of 25 degreeC was performed according to "the temporary 1-1996 solid fat content NMR method" here (standard oil analysis test method, edited by Japan Oil Chemical Society). Examples of the measuring instrument include MARAN23 (Resonance).

  In the embodiment of the present invention, fats and oils containing 10-90% diacylglycerol may have a free fatty acid or a salt thereof (FFA) reduced to 3.5% or less, preferably 0-1%, and more preferably 0-0. 0.5%, particularly 0.05 to 0.2% is preferable in terms of flavor, emulsifying properties, and industrial productivity of fats and oils.

  In the embodiment of the present invention, the content of fatty acids having 4 or more carbon-carbon double bonds in the total fatty acids constituting the fats and oils containing 10-90% diacylglycerol is oxidative stability, workability during dough preparation In terms of physiological effects and coloring, it is preferably 0 to 40%, more preferably 0 to 20%, particularly preferably 0 to 10%, and particularly preferably 0 to 1%, and most preferably not substantially contained.

  The bakery product of the present invention contains (B) egg yolk in a dry mass of 14 to 32 parts by mass with respect to 100 parts by mass of wheat flour, but is further 14 to 30 parts by mass, particularly 15 to 26 parts by mass, especially 15 to 24 parts by mass. It is preferable that it is a part from the viewpoints of foaming property of the dough, prevention of dropping out of the pot after baking, appearance of the product, good meltability, and moist feeling. When the bakery product of the present invention is produced, the egg yolk may be blended in any form of powder, ordinary liquid egg yolk, or whole egg, but in the case of ordinary liquid egg yolk, about 2 of the above dry mass. The amount is doubled, that is, 28 to 64 parts by weight, more preferably 28 to 60 parts by weight, particularly 30 to 52 parts by weight, especially 30 to 48 parts by weight, based on 100 parts by weight of flour. Furthermore, in the case of whole eggs, the amount is about 6.4 times because it contains egg white, that is, 90 to 205 parts by mass, more preferably 90 to 192 parts by mass, particularly 96 to 166 parts by mass, and particularly 96 to 154 parts by mass. . Further, the yolk or whole egg may be in any form such as freezing, salting, and sugaring.

  Moreover, the egg yolk may be partially or wholly enzyme-treated. In this case, only the egg yolk may be enzymatically treated, or the whole egg may be enzymatically treated. Alternatively, only egg yolk may be treated with enzyme and then mixed with egg white. The content is 14 to 32 parts by mass on a dry basis with respect to 100 parts by mass of flour, from the viewpoints of foaming properties of the dough, prevention of pot dropping after baking, appearance of the product, good meltability, and moist feeling. Furthermore, it is preferable that it is 14-30 mass parts, especially 15-24 mass parts. Moreover, in the case of liquid egg yolk conversion, it is about twice that amount, that is, 28 to 64 parts by mass, further 28 to 60 parts by mass, particularly 30 to 52 parts by mass, especially 30 to 30 parts by mass with respect to 100 parts by mass of flour. It is preferable that it is 48 mass parts.

  Moreover, as an enzyme used for the enzyme treatment of egg yolk, esterase, lipase, and phospholipase are preferable, lipase and phospholipase are more preferable, and phospholipase is particularly preferable. Among the phospholipases, phospholipase A, that is, phospholipases A1 and A2 are preferable, and phospholipase A2 is particularly preferable.

  The enzyme treatment conditions are preferably selected so that the lyso ratio is 15% or more when the enzyme-treated egg yolk is used for the whole egg yolk. Specifically, when the enzyme activity is 10,000 IU / mL, the enzyme addition amount is preferably 0.0001 to 0.1% by mass, particularly preferably 0.001 to 0.01% by mass with respect to egg yolk. The reaction temperature is preferably 20 to 60 ° C, particularly preferably 30 to 55 ° C. The reaction time is preferably 1 to 30 hours, particularly 5 to 25 hours. When enzyme-treated egg yolk is used as part of the egg yolk, it is preferable to select the enzyme treatment conditions so that the total lyso ratio of the enzyme-untreated egg yolk and the enzyme-treated egg yolk falls within the above range. Such an enzyme treatment is preferably performed before mixing and emulsifying each raw material.

  The bakery product of the present invention contains a plant sterol component, which lowers blood cholesterol, reduces saturated fatty acids in fatty acids constituting fats and oils containing 10-90% diacylglycerol, and processing characteristics of bakery products This is preferable. Furthermore, in the present invention, since the plant sterol is easily dissolved in a high content of diacylglycerol, even if the plant sterol is crystallized, it becomes a fine crystal as compared with the crystal in triacylglycerol. There is an advantage that there is little influence on property, mouth melting, texture and the like.

  In embodiments of the present invention, plant sterols include plant stanols, such as α-sitosterol, β-sitosterol, stigmasterol, 7-stigmasterol, campesterol, brassicasterol, isofucosterol, α-sitostanol. , Β-sitostanol, stigmasteranol, 7-stigmasteranol, campestanol, brassicastanol, isofukostanol, cycloartenol, cholesterol, avenasterol, and the like, and their fatty acid esters, ferulic acid esters, cinnamon Examples include ester bodies such as acid esters.

  Examples of plant sterol fatty acid esters include plant stanol fatty acid esters, such as α-sitosterol fatty acid esters, β-sitosterol fatty acid esters, stigmasterol fatty acid esters, 7-stigmasterol fatty acid esters, campesterol fatty acid esters, and brush casterol. Fatty acid ester, isofucosterol fatty acid ester, α-sitostanol fatty acid ester, β-sitostanol fatty acid ester, stigmasteranol fatty acid ester, 7-stigmasterol fatty acid ester, campestanol fatty acid ester, brush castanol fatty acid ester, isofukostanol Examples include fatty acid esters, cycloartenol fatty acid esters, cholesterol fatty acid esters, and avenasterol fatty acid esters. .

  In the embodiment of the present invention, among these plant sterols, brassicasterol, campesterol, stigmasterol, β-sitosterol, and fatty acid esters thereof are preferable in terms of industrial productivity and flavor of fats and oils. Among plant sterols, the total content of brassicasterol, campesterol, stigmasterol and β-sitosterol is preferably 90% or more in terms of plant sterol free form, more preferably 92 to 100%, particularly 94 to 99%. It is preferable in terms of flavor, industrial productivity of fats and oils, crystal precipitation, and physiological effects.

In the embodiment of the present invention, the content of brassicasterol in the plant sterol is preferably 0.5 to 15%, more preferably 0.7 to 11%, particularly 3 to 10% in terms of plant sterol free form. Is preferable in terms of flavor, industrial productivity of fats and oils, crystal precipitation, and physiological effects.
In the embodiment of the present invention, the content of campesterol in the plant sterol is preferably 10 to 40% in terms of a plant sterol free form, more preferably 20 to 35%, and particularly preferably 23 to 29%. It is preferable in terms of flavor, industrial productivity of fats and oils, crystal precipitation, and physiological effects.
In the embodiment of the present invention, the content of stigmasterol in the plant sterol is preferably 3 to 30%, more preferably 11 to 25%, particularly 17 to 24% in terms of plant sterol free form. , Flavor, industrial productivity of fats and oils, crystal precipitation, and physiological effects are preferable.
In the embodiment of the present invention, the content of β-sitosterol in the plant sterol is preferably 20 to 60% in terms of a plant sterol free form, more preferably 30 to 56%, particularly 42 to 51%. , Flavor, industrial productivity of fats and oils, crystal precipitation, and physiological effects are preferable.
In the embodiment of the present invention, the content of cholesterol in the plant sterol is preferably 1% or less, more preferably 0.01 to 0.8%, particularly 0.1 to 0.7%, particularly 0.2 to 0.6% is preferable in terms of lowering blood cholesterol and industrial productivity of fats and oils.

  In the embodiment of the present invention, among the fatty acids constituting the plant sterol fatty acid ester, the content of unsaturated fatty acid is preferably 80% or more, more preferably 85 to 100%, particularly 86 to 98%, particularly 88 to 93. % Is preferable in terms of flavor, crystal precipitation, industrial productivity of fats and oils, oxidation stability, and physiological effects.

  In the embodiment of the present invention, the content of plant sterols is preferably 0.045 to 40 parts by mass, more preferably 0.3 to 30 parts by mass, and further 0.45 to 100 parts by mass of flour. 20 parts by mass, especially 0.9 to 10 parts by mass, especially 0.9 to 9.4 parts by mass, and most preferably 1.8 to 9.4 parts by mass is a blood cholesterol lowering effect, to a bakery product From the viewpoint of the processing characteristics of

  In addition, the bakery product of the present invention includes components contained in ordinary bakery products, such as vitamin E (tocopherol), vitamin C or derivatives thereof (ascorbyl palmitate, ascorbate stearate), butylhydroxytoluene (BHT), butyl You may mix | blend antioxidants, such as hydroxyl anisole (BHA) and tertiary butyl hydroquinone (TBHQ).

  In the embodiment of the present invention, the content of the antioxidant is preferably 0.0045 to 1 part by mass with respect to 100 parts by mass of flour from the viewpoint of flavor, oxidation stability, coloring, and the like, and further 0.036. It is preferable that it is -0.5 mass part, especially 0.072-0.4 mass part.

  In the embodiment of the present invention, α, β, γ, δ-tocopherol or a mixture thereof can be used as vitamin E. In particular, from the viewpoint of oxidation stability, δ-tocopherol is preferable. Commercial products of vitamin E include Emix D, Emix 80 (manufactured by Eisai Co., Ltd.), MDE-6000 (manufactured by Yatsushiro Co., Ltd.), E oil-400 (manufactured by Riken Vitamin Co., Ltd.), and the like. . In the present invention, the content of vitamin E is preferably 0.009 to 1 part by mass, more preferably 0.018 to 0.6 part by mass, particularly 0.02 to 0.4 part as tocopherol, with respect to 100 parts by mass of wheat flour. Part by mass is preferred.

  In the bakery product of the present invention, the content of vitamin C or a derivative thereof is preferably 0.0036 to 0.2 parts by mass, more preferably 0.0054 to 0.16 parts by mass as ascorbic acid with respect to 100 parts by mass of wheat flour. In particular, 0.0072 to 0.12 parts by mass are preferable.

  Further, the bakery product of the present invention contains a large amount of water, and when stored for a long time or in a light place, L-ascorbic acid fatty acid ester is not substantially contained as an antioxidant, and vitamin E Preferably, δ-tocopherol is used from the viewpoint of preventing flavor deterioration and off-flavor generation.

  The bakery product of the present invention preferably further contains an organic carboxylic acid having 2 to 8 carbon atoms. The content of the organic carboxylic acid having 2 to 8 carbon atoms is preferably 0.0009 to 0.02 parts by mass, more preferably 0.0018 to 0.14 parts by mass, especially 0 with respect to 100 parts by mass of the flour. .00135 to 0.009 parts by mass, particularly 0.00225 to 0.0068 parts by mass is preferable from the viewpoint of flavor, appearance, and oxidation stability.

  The bakery product of the present invention may contain an emulsifier as necessary. Usable emulsifiers include lecithin, enzymatically decomposed lecithin, glycerin monofatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin acetic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sorbitol fatty acid ester, polyoxyethylene Examples include sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate and the like, one or two selected from these The above can be used.

  The emulsifier preferably has an HLB value of 0 to 20, more preferably 1 to 16, and particularly preferably 7 to 15.

  The content of the emulsifier is 0.009 to 16 parts by mass, more preferably 0.018 to 10 parts by mass, particularly 0.045 to 4 parts by mass, and particularly 0.063 to 3 parts by mass with respect to 100 parts by mass of flour. However, it is preferable in terms of flavor and foamability.

  In the bakery product of the present invention, coloring agents such as β-carotene and Anato dye, flavors, seasonings and the like can be used as necessary.

  The bakery product of the present invention preferably further contains (C) a saccharide. Examples of sugars used include glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol, and other monosaccharides, disaccharides, trisaccharides, tetrasaccharides, Examples include pentasaccharides, hexasaccharides, starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various chickenpox.

  In the embodiment of the present invention, the saccharide content is preferably 90 to 150 parts by mass, more preferably 90 to 140 parts by mass, and particularly 90 to 130 parts by mass, with respect to 100 parts by mass of flour. It is preferable in terms of sweetness and baking color.

  The bakery products of the present invention are specifically cakes, steamed cakes, confectionery breads, waffles, scones, shoes, Danish, donuts, fried confectionery, sponge cakes, butter cakes, roll cakes, Swiss rolls, busses, baumkuchens, pound cakes, Various bakery products such as cheesecake and snack cake.

  The bakery product of the present invention comprises (a) an oil / fat containing 10 to 90% by mass of diacylglycerol, and (b) an oil / fat-containing composition for bakery products containing 3 to 10% by weight of egg yolk as a dry mass. It is preferable from the viewpoints of convenience, texture, flavor and the like at the time of manufacturing the bakery product that the product (c) is prepared in advance and the component (c) is contained in an amount of 200 to 500 parts by mass with respect to 100 parts by mass of the flour. It is preferable that content of a component (c) is 200-450 mass parts with respect to 100 mass parts of wheat flour, especially 250-400 mass parts, and especially 300-400 mass parts. In this case, the component (c) preferably contains the plant sterol, antioxidant, organic carboxylic acid, emulsifier, saccharide and the like in advance.

  The method for preparing the dough for making the bakery product of the present invention is as follows: (1) a method of mixing the above component (c) with wheat flour; (2) mixing components (A), (B) and other components and whipping Any method such as the method of mixing wheat flour (sugar batter method), (3) component (A), (B), other components, and the method of mixing flour (all-in-mix method) can be used. The method according to the above (1) is preferable from the viewpoints of simplicity in production, texture, and flavor. The bakery product of the present invention is produced by baking or steaming the dough prepared by any of the above methods (1) to (3).

  In the embodiment of the present invention, the dough is adjusted to a specific gravity of 0.5 to 0.8 g / ml before baking or steaming, the specific volume of the product is large, and the texture such as soft feeling, melting in the mouth, moist feeling, etc. It is preferable from the point which becomes favorable. The specific gravity of the dough is preferably 0.53 to 0.75 g / ml, more preferably 0.55 to 0.7 g / ml. In order to adjust the dough specific gravity within the above range, in the case of the dough preparation method of (1) above, the component (c) is foamed, and in the case of the dough preparation method of (2) above, the component (A ), And (B) bubbles after mixing the other components, the specific gravity is 0.35-0.65 g / ml, further 0.4-0.6 g / ml, especially 0.45-0.6 g / ml It is preferable to keep it, and it is preferable to mix with flour after that.

  In the bakery product of the present invention, the specific volume of the product after baking or steaming the dough is preferably 3.0 ml / g or more from the viewpoint of improving the texture such as soft feeling, melting in the mouth, and moist feeling. The specific volume of the product is further preferably 3 to 4 ml / g, particularly preferably 3 to 3.5 ml / g.

Examples will be described below, but the scope of the present invention is not limited to the following examples.
[Preparation of fat 1 (fat with high diacylglycerol content)]
455 parts by mass of soybean oil fatty acid with saturated fatty acids reduced by wintering, 195 parts by mass of rapeseed oil fatty acid, and 107 parts by mass of glycerin using Lipozyme IM (manufactured by Novozymes) at 40 ° C at 0.07 hPa, Esterification was performed for 5 hours. The enzyme was then filtered off, molecularly distilled at 235 ° C., further decolorized and washed with water. Next, 7.5 parts by mass of a 10% aqueous citric acid solution was added to 150 parts by mass of the oil and fat, stirred at 60 ° C. for 20 minutes, and then dehydrated at 110 ° C. This was deodorized at 235 degreeC for 2 hours, and the fat 1 was prepared.

[Preparation of fat 2 (plant hardened fat)]
An oil with a melting point of 38 ° C. mainly composed of hardened palm oil and hardened rapeseed oil was prepared by the following method. 0.06% of a nickel catalyst (N122AF3 JGC Chemical Co., Ltd.) was added to palm oil and rapeseed oil and cured at 170 ° C. and 3.5 to 4.0 Kg / cm ² until the melting point reached 38 ° C. After curing, deodorization (230 ° C., 2 hours, addition of 3% water vapor) was performed by a conventional method to refine the fats and oils.

  Table 1 shows the results of analysis conducted on the fats 1 and 2 by the following method.

[Analysis method]
(I) Glyceride composition 10 mg of a sample and 0.5 mL of a trimethylsilylating agent (“silylating agent TH”, Kanto Chemical Co., Inc.) were added to a glass sample bottle, sealed, and then heated at 70 ° C. for 15 minutes. This was subjected to gas chromatography (GLC) for glyceride composition analysis.
GLC conditions Device: Hewlett Packard 6890 type column; DB-1HT (manufactured by J & W Scientific) 7m
Column temperature; initial = 80 ° C., final = 340 ° C.
Temperature rising rate = 10 ° C./min, hold at 340 ° C. for 20 minutes Detector; FID, temperature = 350 ° C.
Injection part; split ratio = 50: 1, temperature = 320 ° C.
Sample injection volume: 1 μL
Carrier gas; helium, flow rate = 1.0 mL / min

(Ii) Constituent Fatty Acid Composition Fatty acid methyl ester was prepared according to “Preparation Method of Fatty Acid Methyl Ester (2.4.1.2-1996)” in “Standard Oil Analysis Test Method” edited by Japan Oil Chemistry Association. The obtained sample was subjected to GLC for constituent fatty acid composition analysis (American Oil Chem. Soc. Official Method: Ce1f-96, 2002).

[Preparation of oil-containing composition for bakery products]
The fats and oils 1, the fats and oils 2 and the rapeseed oil were used as the fats and oils 3, and various oil-containing compositions for bakery products (compositions A to G) were prepared according to the formulation shown in Table 2. Preparation of the fat and oil-containing composition for bakery products was carried out by mixing the components shown in Table 2 at 60 ° C. and then using a chiller (emulsification kneader, Tama Seiki Kogyo Co., Ltd.) at −5 ° C./min. The solution was cooled to 15 ° C. at a cooling rate of 20 ° C., kept at 20 ° C. for 1 day (tempering), and then stored in a refrigerator (5 ° C.). Separately, the SFC of the blended product containing only the oil and fat portion was measured with MARAN23 (Resonance). Note that the whole egg was blended assuming that it was 6.4 times the dry weight of egg yolk.

Test Examples 1-12
A cake dough was prepared according to the formulation shown in Table 3, and the dough was baked or steamed. In addition, as for the preparation method of dough, about Test Examples 1-6, 11 and 12, after foaming the composition of any one of AG with a whisk and making specific gravity 0.5g / ml, And baking powder was added and mixed to prepare a dough. For Test Example 7, the dough was prepared by dough preparation method 1, and for Test Examples 8-10, the dough was prepared by dough preparation method 2. 220 g of the obtained dough was put into a No. 4 round metal mold (diameter 12 cm, height 5.5 cm) and baked in an electric oven set at 175 to 180 ° C. for 35 minutes. The obtained bakery product was allowed to stand at room temperature (20 to 25 ° C.) for a whole day and night and then evaluated. Moreover, 45 g of the same dough was put in a glassine cup (diameter 5.5 cm, height 3.5 cm) and steamed at 91 ° C. for 18 minutes. The obtained bakery product was allowed to stand at room temperature (20 to 25 ° C.) for a whole day and night and then evaluated. About the cake dough specific gravity, about the cake after baking or steaming, specific volume, pot dropping, surface condition, and texture (mouth melting feeling, moist feeling, loose feeling, egg flavor), each evaluation method shown below, Evaluation was performed according to the evaluation criteria. The results are shown in Table 3.

[Dough preparation method 1 (Schuger batter method)]
Oil and fat and super white sugar were added, foamed, and further foamed while gradually adding whole eggs brought to room temperature. Then, after adding the weak flour and baking powder and mixing, the specific gravity of the dough was measured.

[Dough preparation method 2 (all-in-mix method)]
Super white sugar and whole egg were added to the flour and mixed to prepare a dough, and the specific gravity of the dough was measured.

[Measurement of specific gravity of dough]
The specific gravity of the obtained dough was measured with a specific gravity cup according to the following formula.
Specific gravity (g / ml) = Dough mass (g) / Specific gravity cup volume (ml)

[Measurement of cake specific volume]
The specific volume of the cake was measured with a laser volume measuring machine (Selnac-VM ASTX).

[Evaluation criteria for pot drop]
4: Swells sufficiently after firing 3: Swells after firing 2: Swells slightly after firing 1: No swelling after firing

[Evaluation criteria for surface condition]
4: The surface is very smooth 3: The surface is smooth 2: The surface is slightly wrinkled 1: The surface is soft and wrinkled

[Evaluation criteria for melting feeling in mouth]
4: Feeling that can be quickly released in the mouth at the time of chewing 3: Feeling that can be released in the mouth at the time of chewing 2: Slightly sticky 1: 1: Feeling of stickiness

[Evaluation criteria for moist feeling]
4: Extremely moist texture 3: Moist texture 2: Slightly crisp 1: Slightly crisp

[Evaluation criteria for feeling of looseness]
4: Disperses quickly in the mouth 3: Disperses in the mouth 2: Dama remains in the mouth 1: Becomes dull in the mouth and does not melt

[Evaluation criteria for egg flavor]
4: Very rich egg flavor 3: Rich egg flavor 2: Slight egg flavor 1: Not very egg flavor

The bakery products of Test Examples 1 to 8 which are products of the present invention were excellent in the foaming property of the cake dough, and the specific volume of the cake after baking or steaming was large as compared with other products. In addition, there was little dropping of the kettle during firing, and the surface condition after steaming was good. In addition, the mouth melted, moist, loose texture, and egg flavor were also good.

Claims (5)

The following components (A) and (B) for 100 parts by weight of flour:
(A) Oil containing 85 to 250 parts by mass of fat and oil having an SFC of 2.7 to 8.0 at 25 ° C. containing 30 to 70% by mass of diacylglycerol (B) 14 to 32 parts by mass of dry egg yolk Bakery products. The bakery product according to claim 1, further comprising 90 to 150 parts by mass of (C) saccharide with respect to 100 parts by mass of wheat flour. The following components (a) and (b):
(A) 20-60 mass% of fats and oils which contain 30-70 mass% of diacylglycerols and SFC in 25 degreeC is 2.7-8.0.
(B) 3-10% by mass of egg yolk in dry mass
The bakery product composition of Claim 1 or 2 which prepares the composition (c) for bakery products containing this beforehand, and contains 200-500 mass parts of components (c) with respect to 100 mass parts of wheat flour. 4. A mixture prepared by mixing 100 parts by mass of flour with 200 to 500 parts by mass of component (c) and baking or steaming a dough having a specific gravity of 0.5 to 0.8 g / ml. Bakery products. The bakery product according to any one of claims 1 to 4, wherein a specific volume of the product after production is 3 ml / g or more.