JP4683566B2 - Fluid oil-in-water emulsion for kneading bread dough - Google Patents

Description

The present invention has excellent emulsion stability, good has good workability because pan class during manufacture which has fluidity, can flavor producing soft pan such good texture , yet soft texture immediately after production is Ru held long, about the bread dough kneading included for flow-like oil-in-water emulsion.

  Conventionally, for the purpose of improving the texture of foods such as breads, fats and oils such as plastic shortening, margarine and butter have been added to the dough. However, conventional plastic shortening, margarine, butter and other fats and oils do not have fluidity, so when trying to continuously produce bread etc. in order to streamline production, these plastic fats and oils are pumped. It cannot be supplied continuously. For this reason, fluidization of the fats and oils used for manufacture of breads etc. was called for. In response to such demands, a method of adding oil by melting and fluidizing was proposed, but this method requires constant heating of the oil and fat, deterioration of the oil and fat by heating, and bacteria of milk components contained in margarine and butter There was a problem that the running cost for the progress of contamination and the constant heating was required. In addition, oils and fats that have been made fluid by suppressing the formation of a network of solid fat crystals by adding a device to the cooling method or applying physical treatment such as stirring have been proposed, but complicated processing is required for production In addition, in order to maintain stable fluidity, it is usually necessary to add a large amount of an emulsifier, and there is a problem that the flavor of breads is lowered.

  On the other hand, various bread modifying agents in which fats and oils are emulsified in an oil-in-water type (O / W type) and bread modifying agents that have been fluidized to improve workability have been proposed. For example, O / W type emulsion (Patent Document 1) mainly using oils and fats, polyglycerin fatty acid ester and saccharide aqueous solution (Patent Document 1), O / W type emulsion containing sugar, salt, skim milk powder, polyglycerin fatty acid ester (patent) Reference 2), O / W type emulsion containing monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, amylase, sugar and / or sugar alcohol, and an edible fat that is completely liquid at 10 ° C. The one used (Patent Document 3) has been proposed.

JP 61-234733 A JP-A-5-49382 JP-A-4-23940

  However, the O / W type emulsions other than those described in Patent Document 3 using liquid oil cannot be said to have sufficient fluidity, and bulk when continuously producing confectionery and bread in a factory. Patent Document 1 and Patent Document 2, which are difficult to handle and use a large amount of sugar, have restrictions on blending because they affect the flavor of those that are characterized by low sweetness such as bread dough There is a problem that the range of use is limited due to the blending of bread and the versatility is poor. Moreover, since the emulsion of patent document 3 contains amylase, there was a problem that the influence which it has on breadmaking dough was large, and when it added to the dough of confectionery and bread, the dough became sticky and workability | operativity worsened. Moreover, in order not to inactivate amylase, it is necessary to carry out pasteurization in the sterilization process at the time of commercialization, and there existed a problem that the long-term storage property of a product worsened for this reason.

The present invention has been made in view of the above problems, and can be supplied by a machine such as a pump, has excellent fluidity, has good workability at the time of baking, has excellent flavor and texture, and has anti-aging properties. and to provide a superior industrially large amount of stable to enable you to produce a pan such, the bread dough kneading lump for fluidized oil-in-water emulsion to. In addition, the present invention can be easily replaced with margarine and shortening currently widely used in the bakery industry, and at the time of replacement, the bread manufacturing process and manufacturing equipment other than mechanical transportation means such as a pump are greatly modified. an object of the present invention is to provide that the bread dough kneading included for flow-like oil-in-water emulsion that can be used without.

That is, the present invention
(1) In oil-in-water emulsion, fats and oils 30-60 weight%, polyglycerol fatty acid ester 0.1-3.0 weight%, monoglycerin monofatty acid ester and / or organic acid monoglyceride 0.1-3.0 Containing 95% by weight, whey protein concentrate 0.1-5.0% by weight, and having a particle size distribution in which the particle size of 95% or more of the emulsified oil droplets is in the range of 0.5-5.0 μm with a viscosity of manufactured it characterized bread dough kneading lump for fluidized oil-in-water emulsion that is 100Cp～5000cp,
(2) whey protein concentrate, solidifying the aqueous solution of 15 wt% when heated for 60 minutes at 75 ° C., bread dough (1) above, gel strength at the 20 ° C. has a 500 g / cm ² or more Fluid oil-in-water emulsion for kneading ,
(3) fat constituting the oil-in-water emulsion is, the solid fat deposition temperature is less liquid fat 15 ° C. (1) or (2) bread dough kneading lump for fluidized oil-in-water emulsion of,
Is the gist.

  The fluid oil-in-water emulsion for confectionery and bread making of the present invention contains a specific amount of polyglycerin fatty acid ester, monoglycerin monofatty acid ester and / or organic acid monoglyceride, and whey protein concentrate in the emulsion. As a result, stickiness of the dough occurs during bread production, which is essential when making an O / W emulsion, and the amount of water-soluble emulsifier that leads to deterioration of bread making workability can be reduced, and a stable emulsified state can be obtained during storage. Retained. Moreover, since it is excellent in fluidity | liquidity, continuous supply with a pump etc. is possible, and if the emulsion of this invention is used, continuation of manufacturing processes, such as breads, can be aimed at easily. Furthermore, the oil-in-water emulsion of the present invention can be easily replaced with margarine and shortening, which are currently widely used in the bakery industry, and at the time of replacement, bread manufacturing processes and manufacturing other than mechanical transportation means such as pumps are possible. It can be used without significant modification of the device. Furthermore, since the emulsion of the present invention does not inhibit hydration and binding of gluten in the initial stage of addition to confectionery and bread dough, a good gluten network structure is formed, The emulsion is uniformly dispersed in the dough. Moreover, as a result of emulsification breaking at an appropriate time during dough production and separation of fats and oils and smoothing the gluten layer, confectionery and bread made from this dough have a soft texture and flavor. It will be excellent. Moreover, the confectionery and breads obtained by using the emulsion of the present invention have an effect that the soft texture immediately after production is maintained for a long time.

  Examples of the oils and fats constituting the oil-in-water emulsion of the present invention include vegetable oils such as rapeseed oil, palm oil, palm kernel oil, coconut oil, soybeans, corn, cottonseed, safflower, and olives, lard, and butter Animal fats and oils such as beef tallow and fish oil, and processed oils and fats such as hardened oils, fractionated oils and transesterified oils of these animal and vegetable oils and fats can be used alone or in admixture of two or more. Conventionally, fats and oils used for bread making, such as margarine and shortening, were thought to be difficult to obtain finally a good bread product when the dough is mixed when the solid fat is not included, . However, the emulsion of the present invention can finally obtain a good bread product even when only liquid fat having a solid fat precipitation temperature of 15 ° C. or less is used as the fat or oil. This is preferable because the soft taste is further improved.

  The polyglycerin fatty acid ester used in the emulsion of the present invention is obtained by esterifying a fatty acid with polyglycerin obtained by dehydrating and condensing glycerin. Examples of the constituent fatty acid include stearic acid, palmitic acid, lauric acid, and oleic acid. A glycerin polymerization degree of 2 to 10 can be used, but a glycerin polymerization degree of 5 or more, a constituent fatty acid of stearic acid, and a hydrophilicity of HLB 10 or more are preferable because the emulsion stability is improved. Two or more polyglycerol fatty acid esters used in the present invention can be used in combination.

  In the present invention, monoglycerin monofatty acid ester (monoglyceride) is an ester-linked glycerin and one fatty acid, and stearic acid, palmitic acid, lauric acid, oleic acid and the like can be used as the fatty acid. In particular, the use of saturated fatty acids is preferable because the emulsification stability of the product is good and the bread used is soft. The organic acid monoglyceride is an ester in which an organic acid is bonded to a fatty acid monoglyceride. Examples of the organic acid include acetic acid, lactic acid, succinic acid, tartaric acid, citric acid, and the like, and constituent fatty acids include fatty acids having 8 to 22 carbon atoms. Can be used. In particular, it is preferable that the organic acid is citric acid and the constituent fatty acid is stearic acid having 18 carbon atoms because bread-making property is improved.

  The emulsion of the present invention comprises oil and fat 30 to 60% by weight, polyglycerin fatty acid ester 0.1 to 3.0% by weight, monoglycerin monofatty acid ester and / or organic acid monoglyceride 0.1 to 3.0% by weight, milk Contains 0.1 to 5.0% by weight of purified protein concentrate. When the fat is less than 30% by weight, the effect of imparting a soft feeling is lowered, and the function as a substitute for conventional oils such as plastic shortening, margarine, butter, etc. is also lowered, and when it exceeds 60% by weight, emulsification itself is difficult. Or emulsification failure. Also, if the polyglycerin fatty acid ester is less than 0.1% by weight, emulsification is poor, and if it exceeds 3.0% by weight, the flavor becomes poor, and the bread dough is more workable when making sticky bread (work of dough cutting, rounding and molding processes). There is also a problem that the property becomes worse. Stickiness eventually damages the bread dough, so the gas retention during fermentation of the dough decreases and affects the appearance and taste of the finished product. In particular, when the bread is mechanically mass-produced, the stickiness of the dough becomes a fatal defect. When monoglycerin monofatty acid ester and / or organic acid monoglyceride is less than 0.1% by weight, the advantages such as poor emulsification and long-lasting food texture such as bread are diminished. It causes poor emulsification and poor flavor such as bread. Further, if the whey protein concentrate is less than 0.1% by weight, emulsification is poor, and if it exceeds 5.0% by weight, there is a possibility that the pump cannot be raised due to poor emulsification or thickening. The more preferable ratio of fats and oils, polyglycerin fatty acid ester, monoglycerin monofatty acid ester and / or organic acid monoglyceride, and whey protein concentrate in the emulsion of the present invention is 35 to 55% by weight of fat and oil, polyglycerin fatty acid ester 0. 5 to 3.0 wt%, monoglycerin monofatty acid ester and / or organic acid monoglyceride 0.5 to 3.0 wt%, whey protein concentrate 0.5 to 3.0 wt%.

Whey protein concentrate (WPC) used in the present invention is obtained by separating protein from whey to increase the protein content. Sweet whey obtained from milk or acidic whey (Acid whey) ) By ultrafiltration (UF), gel filtration (Gel Filtration: GF), ion exchange (IE) or the like and dried. The whey protein concentrate is solidified when a 15% by weight aqueous solution is heated at 75 ° C. for 60 minutes, and when it has a gel strength at 20 ° C. of 500 g / cm ² or more and 1000 or less, an oil-in-water emulsion The long-term storage stability is excellent, the emulsion stability at the time of pumping up is excellent, and the continuous and stable workability is improved. Further, at the time of bread making, the emulsification is broken at an appropriate stage, the fats and oils are separated and the gluten layer is smoothed. As a result, the softness of the confectionery and bread made from this dough is improved. The whey protein concentrate preferably has a 15% by weight aqueous gel strength of 500 or more and 1000 or less, more preferably 500 to 900.

  The gel strength of a 15% by weight aqueous solution of the whey protein concentrate is obtained by dissolving 60 g of a whey protein concentrate sample in 332 g of water, degassing, and then filling 100 g of vinylidene chloride in 3 portions. After heating in a constant temperature water bath at 60 ° C. for 60 minutes and cooling in a constant temperature water bath at 20 ° C. for 60 minutes, the tube was carefully removed and a sample cut to a length of 3 cm was prepared. It is a value obtained by measuring with a rheometer.

(Gel strength measurement method)
A flat plunger having a diameter of 5 mm is attached to a rheometer (manufactured by Sun Kagaku Co., Ltd .: CR-500DX), and its breaking strength is measured at a sample stage speed of 6 cm / min. The resulting breaking strength (g) divided by the plunger surface area (0.1966cm ^2), and gel strength (g / cm ^2).

Emulsion of the present invention, the particle size of more than 95% of the oil droplets that are emulsified that have a particle size distribution in the range of 0.5 to 5.0 .mu.m. An emulsion having such a particle size distribution is excellent in stability during storage and excellent in dispersibility in dough, and at an appropriate time during mixing of bread dough (after the gluten in the flour is bound by mixing, There is an advantage that the emulsification breaks and the oil acts on the dough when it acts as oil and should help the gluten extensibility. By making the homo pressure at the time of homogenization appropriate, an emulsion having a particle size distribution in which the particle size of 95% or more of the oil droplets is in the range of 0.5 to 5.0 μm can be obtained.

The emulsion of the present invention, by a viscosity of 100～5000Cp, increase the pump-up or the like workability. Viscosity in the present invention means that 300 ml of the emulsion is put into a 300 ml beaker (the outer diameter and height conforming to the beaker shown in FIG. 1-1 of JIS R3503-1994), and the viscosity at an emulsified article temperature of 5 ° C. is B This is a value measured using a type viscometer (manufactured by Tokyo Keiki Co., Ltd.).

  The emulsion of the present invention is obtained by adding whey protein concentrate to water, stirring and dissolving, heating, dissolving polyglycerol fatty acid ester at 45-60 ° C, and further heating to obtain an aqueous phase of 65-75 ° C. To the aqueous phase, an oil phase in which monoglycerin monofatty acid ester and / or organic acid monoglyceride is dissolved in oil at 70 to 75 ° C. in advance is added, pre-emulsified with a homomixer at the same temperature, and then homogenized with a homogenizer. It is obtained by sterilizing at 120 ° C. to 145 ° C. by UHT heating by direct steam blowing and then cooling the plate cooler (5 ° C.). In addition, this application is not controlled by the homogenization apparatus, the sterilization method, and the cooling method. When the proper blending composition and homogenization by the homogenizer are appropriate, a particle size distribution in which 95% or more of the oil droplets are in the range of 0.5 to 5.0 μm is obtained, and at that time, the viscosity of the emulsion is 100 cp to 5000 cp. Is preferred.

The emulsion of the present invention is used by kneading into bread doughs such as bread, butter roll, various confectionery breads and layered breads (Danish rolls and croissants) to obtain a product with excellent flavor and texture. Can also delay the aging of these products and prolong the soft texture. The amount of the emulsion of the present invention added to the dough varies depending on the type of food to be obtained. For example, in the case of bread, 2 to 25 parts by weight per 100 parts by weight of flour in the dough, in the case of butter roll, the dough Per 100 parts by weight of flour inside. In the case of 6 to 30 parts by weight and Danish, it is about 10 to 30 parts by weight per 100 parts by weight of flour in the dough.

Hereinafter, the present invention will be described in more detail with reference to examples.
Example 1-8, Comparative Examples 1-8
Based on the formulations shown in Tables 1 and 2, an aqueous phase containing whey protein concentrate and polyglycerin fatty acid ester (however, emulsion K used in Comparative Example 2 does not contain polyglycerin fatty acid ester, and in Comparative Example 6) The used emulsion O does not contain whey protein concentrate) is heated to 65-75 ° C., and an oil phase in which monoglycerin monofatty acid ester and / or organic acid monoglyceride is dissolved in oil is added at 65-75 ° C. Then, after pre-emulsification, homogenize at the pressure shown in Tables 1 and 2 with a homogenizer, sterilize with UHT heating 120 ° C to 145 ° C by direct steam blowing, and cool with a plate cooler (5 ° C) to Tables 1 and 2 Emulsions A to I (Examples 1 to 8 ) and emulsions J to Q (Comparative Examples 1 to 8) shown were prepared. The properties of these emulsions are shown in Table 3 and Table 4, respectively. Moreover, bread | crumbs were baked by the mixing | blending shown below using these emulsions, and workability | operativity at that time and evaluation of the bread | crumbs obtained were performed. The results are shown in Tables 3 and 4.

Bread dough formulation:
Strong powder 100 parts by weight Super white sugar 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 3 parts by weight Emulsion 6 parts by weight Yeast 3 parts by weight East food 0.1 parts by weight Water 69 parts by weight

The conditions from preparation of the dough to baking are as follows.
Mixing Low speed 3 minutes, Medium high speed 4 minutes, Low speed 2 minutes, Medium high speed 4 minutes 高速 Temperature 27 ℃
Fermentation time 27 ° C, 75%, 1 hour Divided weight 225g in 6 portions Bench time 20 minutes Molding molder: 3 斤 Bulman type proof 38 ° C, 75%, 40 minutes Firing 200 ° C, 43 minutes

* 1: Solid fat precipitation temperature 20 ° C
* 2: Solid fat precipitation temperature -15 ° C
* 3: Sakamoto Pharmaceutical Co., Ltd .: MSW7-S (HLB13.4)
* 4: Sakamoto Pharmaceutical Co., Ltd .: MS-5S (HLB11.6)
* 5: Sakamoto Pharmaceutical Co., Ltd .: DAS-7S (HLB3.1)
* 6: Riken Vitamin Co., Ltd .: Emulgie MS
* 7: Riken Vitamin Co., Ltd .: Poem K-30
* 8: Made by Taiyo Chemical Co., Ltd .: Sanlacto N-12 (830 g / cm ² )
* 9: Made by Taiyo Chemical Co., Ltd .: Sanlacto N-5 (970 g / cm ² )
* 10: manufactured by Taiyo Kagaku Co., Ltd .: Sanlacto N-2 (200 g / cm ² )

* 11: The emulsion stability of the emulsion is
A 10 L sterile inner bag sterilized by gamma ray irradiation is filled with 10 L of the emulsion, and the bag is boxed, stored in a refrigerator at 5 ° C., and observed for water separation after one week. It was evaluated as follows.
A: No water separation occurred.
○: Water separation is less than 300 ml.
Δ: Water separation is 300 ml or more.
X: Solidification or fluidity is poor.

* 12: The viscosity of the emulsion is stored at 5 ° C for 1 day, and then 300 ml of the emulsion is a 300 ml beaker (the outer diameter and height comply with the beaker in Figure 1-1 of JIS R3503-1994) And measured at 5 ° C. using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.).

* 13: The ratio of oil droplets with a particle size of 0.5 to 5.0 μm is refracted by dispersing the oil-in-water emulsion in ion-exchanged water using SALD2100 (Laser diffraction particle size distribution analyzer: manufactured by Shimadzu Corporation). Rate: Measured under the condition of 1.50-0.10i.

* 14: The stability at the time of pump-up is as high as 10 cm while putting 4 L of the emulsion in a 10-liter pan and circulating at 10 L / min for 10 minutes using a domestic submersible pump (bath hot water pump). Observe the situation when dropping back,
○: No change occurred in the emulsified state.
Δ: The emulsion was thickened and the liquid feed was slightly inferior.
X: The emulsification was broken and solidified, making it difficult to feed the pump.
As evaluated.

* 15: Botejest 50ml of emulsion is placed in a 100ml beaker (appended Figure 1-1 beaker described in JIS R3503-1994 with the outer diameter and height conforming to the body). When left at rest and stirred at 150 rpm using a fan (three blades) with a three-one motor at the same temperature, those with weak emulsification solidify and start rotating with the beaker. The time until this time was measured up to 30 minutes and shown in the table. Those with a time of 25 minutes or more are judged to be stable in long-term storage and transportation.

* 16: Workability during bread making Observe the workability due to stickiness of the dough when dividing and forming the dough.
A: No stickiness at all.
○: Slightly sticky, but no problem.
Δ: Sticky and slightly difficult to work.
×: Sticky and hard to work.
As evaluated.

* 17: Texture of bread The texture of the baked bread after 20 hours at 20 ° C. was evaluated by 10 panelists.
A: Eight or more out of 10 people evaluated that it was soft and had a good flavor.
○: 7 to 5 people were slightly soft and evaluated as having good flavor.
(Triangle | delta): Although 4-3 persons were a little soft, it evaluated that there was some softness.
X: Eight or more out of 10 people evaluated that it was soft and lacked in softness and inferior in flavor.

* 18: Bread hardness The hardness of the baked bread was evaluated by the following method after 20 hours at 20 ° C and after 3 days.
Measurement of bread hardness First of all, 3 bread sticks that had been baked after baking were cut off at both ends, sliced to a thickness of 20mm, and the remaining 12 bread slices except for 3 pieces from each end. Was used as a test sample. Each bread slice is adjusted to 20 ° C. so as not to be dried, and an ultrasonic slicer is used to remove a portion of 3 cm or less from the bottom of the bread slice, and a single test piece in the shape of a die of approximately 25 mm × 25 mm × 20 mm square at the center. Was cut off. Hardness when compressed to a compression rate of 1 mm / sec and a compression rate of 75% with a round plate plunger with a diameter of 40 mm using the texture measurement mode of a creep meter manufactured by Yamaden Co., Ltd. The gf was measured. The average value of 12 samples measured for each sample was calculated.

Claims (3)

In the oil-in-water emulsion, fats and oils 30 to 60% by weight, polyglycerol fatty acid ester 0.1 to 3.0% by weight, monoglycerol mono fatty acid ester and / or organic acid monoglyceride 0.1 to 3.0% by weight, Contains 0.1 to 5.0% by weight of whey protein concentrate, has a particle size distribution in which the particle size of 95% or more of the emulsified oil droplets is in the range of 0.5 to 5.0 μm, and the viscosity There made you characterized bread dough kneading lump for fluidized oil-in-water emulsion that is 100Cp～5000cp. Whey protein concentrate, an aqueous solution of 15 wt% was solidified when heated 60 minutes at 75 ° C., according to claim 1 for bread inclusive dough kneading according to the gel strength at the 20 ° C. has a 500 g / cm ² or more Fluid oil-in-water emulsion. Fat, according to claim 1 or 2 bread dough kneading lump for fluidized oil-in-water emulsion according solid fat deposition temperature is less liquid fat 15 ℃ constituting the oil-in-water emulsion.