JP5043792B2 - Method for producing bakery dough - Google Patents

Description

  The present invention relates to a method for producing a bakery dough, characterized by adding and mixing to a flour-containing dough in a state where an oil / fat composition containing an oil / fat obtained by transesterifying palm soft part oil in an oil phase is melted.

  When producing a large amount of bakery dough including bread dough, continuous production equipment suitable for mass production is used. As the fats and oils for kneading used at that time, oils and fats in a fluid state at room temperature or melted fats and oils are used for convenience of measurement and addition work.

  Examples of the fats and oils in a fluid state at normal temperature include, for example, bread obtained by cooling the heated and melted fats and depositing crystals until a specific solid fat index is exhibited, and adding and mixing an emulsifier having a specific particle size or less. 80 to 100% by mass of a fluid oil composition for oil (Patent Document 1), an oil phase obtained by transesterification of palm soft part oil and an extremely hardened oil, and having a specific SFC The fluid oil-and-fat composition (patent document 2) to contain is mentioned.

  The fluid oil composition for breadmaking described in Patent Document 1 requires the use of synthetic emulsifiers, and movements to refrain from using food additives such as synthetic emulsifiers due to the recent increase in health-consciousness. In addition, the use of a synthetic emulsifier has the disadvantage that the flavor of the bakery product is deteriorated.

  The fluid oil and fat composition described in Patent Document 2 has a drawback in that workability deteriorates because it does not exhibit a fluid state when used at a low temperature such as in winter. Moreover, although it describes that the fluid oil composition described in Patent Document 2 is used for creamy foods, if the fluid oil composition is melted and added to and mixed with flour-containing dough, Containing dough and fluid oil composition is difficult to mix, so it takes too much time to make a bakery dough, or baked baked dough has a bad mouthfeel, no stickiness, and hard texture , The inner layer was rough, there was a disadvantage that the volume did not come out.

  On the other hand, Patent Document 3 can be cited as a prior art using the above-described melted fats and oils. Patent Document 3 discloses a method for producing bread dough characterized by kneading wheat flour, melted fats and oils, yeast and water.

  In Patent Document 3, fats and oils that can be used in the above production method are solid at room temperature and have a melting point of 30 to 45 ° C., such as palm oil, beef tallow, milk fat, lard, these hardened oils, rapeseed oil , Soybean oil, rice oil, corn oil, cottonseed oil, sunflower oil, safflower oil, coconut oil, palm kernel oil, fish oil and other hardened oils. However, bread dough using a material obtained by melting these fats and oils has a drawback of being sticky and poor in workability.

JP 59-17937 JP 2006-115724 A JP-A-8-196197

  Accordingly, an object of the present invention is to provide a method for producing a bakery dough, which is capable of producing a bakery product in which the bakery dough is not sticky, has a moist feeling, and has a soft texture.

  As a result of various studies to achieve the above object, the present inventors have found that the above object can be solved by using an oil composition containing an oily phase obtained by transesterifying palm soft part oil. .

The present invention has been made based on the above findings, and the oil phase contains 51% by mass or more of oil and fat obtained by transesterification of palm soft part oil based on the oil phase, and the SFC of the oil phase is 10 ° C. 25 to 60, 15 to 35 at 20 ° C., 10 to 25 at 30 ° C., containing 80 to 100% by mass of the oil phase , and containing 6 to 10% by mass of diglyceride on the basis of the oil and fat composition The present invention provides a method for producing a bakery dough, which comprises adding and mixing the composition to a flour-containing dough in a melted state.

  According to the method for producing a bakery dough of the present invention, it is possible to produce a bakery product in which the bakery dough is not sticky, has a moist feeling, and has a soft texture.

  Hereinafter, the manufacturing method of the bakery dough of this invention is explained in full detail.

First, the oil and fat composition used in the method for producing a bakery dough of the present invention will be described.
The oil and fat composition used in the present invention contains an oil and fat obtained by transesterification of palm soft part oil in the oil phase. Palm soft part oil used in the above oil composition is a low melting point part obtained when palm oil is fractionated by a method such as solvent fractionation such as acetone fractionation or hexane fractionation, solvent-free fractionation such as dry fractionation, etc. The iodine value is 52-70. This fractionation can be performed by a conventional method.

  Specific examples of the palm soft part oil include palm olein and palm super olein which is a low melting point part obtained by further fractionating palm olein. In this invention, 1 type (s) or 2 or more types selected from these palm soft part oils can be used.

  In the present invention, fats and oils obtained by transesterification of the above-mentioned palm soft part oil are used. This transesterification can be performed by a conventional method, and the method may be a chemical catalyst method, an enzyme method, or a random ester. Although it may be an exchange reaction or a regioselective transesterification reaction, it is preferably a random transesterification reaction using a chemical catalyst or an enzyme having no regioselectivity.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include, for example, the genus Alcaligenes, the genus Rhizopus, and the aspergillus ( Examples include lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be used as an immobilized lipase by being immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic, or in the form of a powder.

  Moreover, the fats and oils obtained by transesterifying the palm soft part oil used in the present invention preferably contain diglyceride in an amount of preferably 6 to 10% by mass, more preferably 7 to 10% by mass, and most preferably 8 to 10% by mass. . In this invention, it is so preferable that there is much content of the diglyceride in the fats and oils which transesterified said palm soft part oil.

In this invention, 1 type, or 2 or more types of the fats and oils which transesterified said palm soft part oil can be used.
As the fats and oils obtained by transesterifying the above-mentioned palm soft part oil used in the present invention, compared with the case of using the transesterified oils and fats of palm soft part oil obtained by solvent-free fractionation (dry fractionation) or fractionation with hexane, The effect of the present invention is higher when transesterified fats and oils of the obtained palm soft part oil are used.

In the oil and fat composition used in the present invention, the content of the oil and fat obtained by transesterifying the above-mentioned palm soft part oil is 51% by mass or more, preferably 60 to 100% by mass, more preferably 70 to 100% by mass, based on the oil phase. Most preferably, it is 80-100 mass%.
In the oil phase of the oil and fat composition used in the present invention, when the content of fat and oil obtained by transesterifying palm soft part oil is less than 51% by mass on the oil phase basis, the soft texture targeted by the present invention is sufficiently bakery. Cannot be given to products.

  The effect of the present invention is that instead of oil obtained by transesterification of the above-mentioned palm soft part oil, unseparated palm oil, transesterified oil of unsorted palm oil, or transesterified oil of palm hard part oil was used. If you can't get it. The reason for this is that the content of diglycerides in these fats and oils is less than the fats and oils obtained by transesterifying the soft palm oil used in the present invention. This is because the content of is small.

  The oil and fat composition used in the present invention has an oil phase SFC of 25 to 60 at 10 ° C, 15 to 35 at 20 ° C, and 10 to 25 at 30 ° C. When the oil phase of the oil composition used in the present invention is within the above SFC range, when the oil composition in the melted state is added to and mixed with the flour-containing dough, the oil composition in the melted state is obtained. It quickly solidifies and is kneaded into flour-containing dough. However, in the oil phase of the oil composition used in the present invention, if any one of SFCs at 10 ° C, 20 ° C, and 30 ° C is smaller than the lower limit of the above range, the melted oil composition is contained in flour. When adding and mixing to the dough, it takes time for the melted fat composition to solidify, so it takes too much time to be kneaded into the flour-containing dough, and during that time fermentation proceeds, It becomes difficult to handle such as inferior. Further, the obtained bakery dough tends to be poor in extensibility due to film thickness.

  In the oil phase of the oil and fat composition used in the present invention, if any one of SFCs at 10 ° C., 20 ° C., and 30 ° C. is larger than the upper limit of the above range, the melted oil and fat composition is converted into a flour-containing dough. When added and mixed, the melted fat and oil composition solidifies. However, since the solidified fat and oil composition is too hard, the tissue of the flour-containing dough is damaged.

The SFC of the oil phase of the oil and fat composition used in the present invention is preferably 30 to 50, more preferably 40 to 45 at 10 ° C.
The SFC of the oil phase of the oil and fat composition used in the present invention is preferably 20 to 30, more preferably 20 to 25 at 20 ° C.
The SFC of the oil phase of the oil and fat composition used in the present invention is preferably 10 to 20, more preferably 10 to 15 at 30 ° C.

  The SFC is measured as follows. That is, first, the oil phase is kept at 60 ° C. for 30 minutes to completely melt, and then kept at 0 ° C. for 30 minutes to solidify. Subsequently, it hold | maintains at 25 degreeC for 30 minutes, tempering is performed, and it hold | maintains at 0 degreeC after that for 30 minutes. SFC is measured after keeping this at each measurement temperature of SFC for 30 minutes.

  In addition to the fats and oils obtained by transesterifying the above-mentioned palm soft part oil, other fats and oils can be blended in the fat and oil composition used in the present invention as long as the oil phase of the fat and oil composition is within the above SFC range. It is.

  The above-mentioned other fats and oils may be fats and oils suitable for edible use, and representative examples thereof include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, bean flower oil, sunflower oil, etc. Liquid oils and fats are included, but other oils that are solid at room temperature, such as palm oil, palm kernel oil, palm oil, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. Further, fats and oils obtained by subjecting these edible fats and oils to one or more physical or chemical treatments such as hydrogenation, fractionation and transesterification can also be used. In the oil and fat composition used in the present invention, these oils and fats can be used alone or in combination of two or more.

  The blending amount of the above-mentioned other fats and oils in the fat and oil composition used in the present invention is preferably 0 to 49% by mass, more preferably 0 to 40% by mass, and further preferably 0 to 30% by mass in the oil phase based on the oil phase. %, Most preferably 0 to 20% by mass.

  The oil and fat composition used in the present invention preferably contains 6 to 10% by mass, more preferably 7 to 10% by mass, and most preferably 8 to 10% by mass of diglyceride based on the oil and fat composition.

  Moreover, it is preferable that the oil-fat composition used by this invention does not contain trans fatty acid substantially. The term “substantially free of trans fatty acid” as used herein means that the content of trans fatty acid is preferably less than 10% by mass, more preferably less than 10% by mass in the total constituent fatty acids of the oil / fat contained in the oil / fat composition of the present invention. Means 5 mass% or less, most preferably 2 mass% or less.

The oil phase content in the oil and fat composition used in the present invention is 80 to 100% by mass, preferably 90 to 100% by mass, and more preferably 99 to 100% by mass.
Moreover, the aqueous phase content in the oil and fat composition used in the present invention is preferably 0 to 20% by mass, more preferably 0 to 10% by mass, and most preferably 0 to 1% by mass. In this invention, it is so preferable that there are few water phases.
When the oil phase content of the oil and fat composition used in the present invention is less than 80% by mass, that is, when the water phase component is 20% by mass or more, the bakery dough is excessively softened due to the influence of moisture, and the workability deteriorates. Cheap.

Moreover, it is preferable that the oil-fat composition used by this invention does not contain a synthetic emulsifier.
Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose Examples include fatty acid esters, sucrose acetate isobutyrate, polyglycerol fatty acid esters, polyglycerol condensed ricinoleate, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like.

  Moreover, you may use the emulsifier which is not a synthetic emulsifier for the oil-fat composition used by this invention. Examples of emulsifiers that are not synthetic emulsifiers include soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, milk fat globule membrane, and one or two selected from these The above can be used. If not required, these non-synthetic emulsifiers may not be used.

  The oil and fat composition used in the present invention can contain other components other than those described above. Other components include, for example, locust bean gum, carrageenan, alginic acids, pectin, xanthan gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, starch, modified starch, thickening stabilizer, salt, chloride Salting agents such as potassium, acidifying agents such as acetic acid, lactic acid and gluconic acid, sweeteners such as saccharides and sugar alcohols, stevia and aspartame, coloring agents such as β-carotene, caramel and sockeye pigment, tocopherols and tea extracts Antioxidants such as wheat protein and soybean protein, eggs and processed eggs, flavoring, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nuts Foods such as paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood Materials and food additives, and the like.

The fat composition used in the present invention is preferably produced by the following production method.
First, the oil phase containing 51% by mass or more of the oil and fat obtained by transesterification of the above-mentioned palm soft part oil is dissolved, and the SFC is 25 to 60 at 10 ° C, 15 to 35 at 20 ° C, and 10 to 25 at 30 ° C. To mix and emulsify the aqueous phase to obtain an oil and fat composition. Then, it is desirable to sterilize next. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

In this invention, a bakery dough is manufactured using the said oil-and-fat composition.
In the present invention, the bakery dough is produced by mixing flour and an aqueous phase component, and adding and mixing the melted fat and oil composition to the flour-containing dough with gluten.

  Examples of the above flours include flours such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, other flours such as rye flour and rice flour, nut flour such as almond flour and hazelnut flour 1 type (s) or 2 or more types selected from among these can be used.

  In this invention, with respect to 100 mass parts of flour used for flour containing dough, in the state which melt | dissolved the said oil-fat composition, Preferably it is 5-30 mass parts, More preferably, it is 5-25 mass parts, Most preferably, 5-5 mass parts. 20 parts by mass are added and mixed to produce a bakery dough.

  In the present invention, with respect to 100 parts by mass of flour used for the flour-containing dough, if the amount of the above-described melted oil / fat composition is less than 5 parts by mass, the amount of oil / fat in the bakery dough is small, so the extensibility If the amount is more than 30 parts by mass, the bakery dough tends to be softened and easily adheres to the production facility.

  Moreover, it is preferable that said flour-containing dough contains yeast. The yeast can be either raw yeast or dry yeast. The amount of yeast used is not particularly limited, but is preferably 1.5 to 7 parts by mass in the case of fresh yeast, and 100 to 7 parts by mass in the case of dry yeast, with respect to 100 parts by mass of flour used for the flour-containing dough. The amount is preferably 0.5 to 4 parts by mass.

  The melting temperature of the oil composition is preferably 40 to 65 ° C, more preferably 45 to 60 ° C, and most preferably 50 to 55 ° C. In the present invention, when the melting temperature of the oil / fat composition is less than 40 ° C., the oil / fat crystals are likely to be precipitated, so that the melted state of the oil / fat composition cannot be maintained, and the workability tends to deteriorate. On the other hand, if the temperature of the oil and fat composition exceeds 65 ° C., the yeast contained in the flour dough is likely to be exposed to a high temperature, which may cause poor fermentation.

For the above flour-containing dough, the following food materials can be used as necessary.
Examples of the food material include natural water, tap water, etc., white sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, brown sugar, molasses, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharified product, isomerized liquid Sugar, sucrose-linked starch syrup, oligosaccharide, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose , Palatinose oligosaccharide, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, honey, brown sugar, molasses and other sugars and sweeteners, whole eggs, egg yolk, egg white, dried eggs, dried egg yolk, dried egg white, etc. , Raw alcohol, shochu, vodka and bran -Distilled spirits such as wine, sake, brewed sake such as beer, various liqueurs, pure cream, whipped cream (compound cream), vegetable whipped cream, chocolate, ganache, custard flavored whipped cream Whipped of these creams, cake foaming agent, milk, whole milk powder, skimmed milk powder, prepared milk powder, fermented milk, yogurt, whey mineral, condensed milk, sweetened condensed milk, whole fat condensed milk, skimmed condensed milk, concentrated milk Milk and dairy products such as coconut milk, soy milk, agar, carrageenan, farsellan, tamarind seed polysaccharide, tara gum, caraya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, locust bean gum, pullulan, gellan gum, arabic gum , Gelatin, modified starch Thickener, corn starch, starches such as wheat starch, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, coloring agents such as β-carotene, caramel and red yeast rice pigment, tocopherol , Antioxidants such as tea extracts, plant proteins such as wheat protein and soy protein, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruit, fruit juice, jam, fruit sauce, coffee, nut paste , Cocoa mass, cocoa powder, chocolate, chocolate paste, matcha tea, tea, spices, herbs, beans, vegetables, meat, seafood, and other food materials, consomme, bouillon, food additives, and the like.

  The oil content of the flour-containing dough before adding and mixing the fat composition is preferably 5 parts by weight or less, more preferably 3 parts by weight or less, most preferably 100 parts by weight of flour used in the flour-containing dough. Preferably it is 1 mass part or less.

The bakery dough of the present invention can be produced by a medium seed method or a straight rice bran method.
In the case of producing by the middle seed method, the middle seed is manufactured, and in the present invention melted at the timing when the fats and oils for kneading are usually added to the flour-containing dough mixed with the material used in the main dough and the medium seed dough A bakery dough is obtained by adding and mixing the oil and fat composition to be used.
When manufacturing by the straight rice bran method, add the melted fat and oil composition used in the present invention to the flour-containing dough mixed with the ingredients used in the straight rice dough at the timing of adding the kneading fat and oil. By doing so, a bakery dough is obtained.

  The raising temperature of the bakery dough of the present invention is preferably 20 ° C to 30 ° C, more preferably 25 ° C to 28 ° C. If the kneading temperature is less than 20 ° C., the subsequent fermentation process tends to be adversely affected. When the kneading temperature exceeds 30 ° C., the solidification of the oil and fat composition in the bakery dough is delayed, and it is necessary to mix for a longer time, which tends to adversely affect the texture of the bakery product in which the bakery dough is heated.

  The bakery dough of the present invention is not particularly limited in type, for example, bread such as bread, confectionery bread, variety bread, butter roll, soft roll, hard roll, sweet roll, Danish, pastry, French bread, steamed bread, yeast donut, etc. Kind of dough.

  A bakery product can be obtained by heating the bakery dough obtained by the production method of the present invention. The heating here includes direct baking, frying, and steaming.

  Next, although an Example, a comparative example, etc. are given and this invention is demonstrated further more concretely, these Examples do not restrict | limit this invention.

[Production Example 1] Production of transesterified oil of palm olein Palm oil having an iodine value of 51 was mixed and dissolved in acetone at a mass ratio of palm oil: acetone = 1: 2 at 50 ° C. to obtain a mixture. After cooling this mixture to 25 ° C. at a cooling rate of 1 ° C./min, the crystal part (stearin fraction) was separated by filtration to obtain a liquid part. Acetone was removed from the liquid portion by a conventional method, followed by decolorization and deodorization according to a conventional method to obtain palm olein having an iodine value of 55. This palm olein was used as a raw oil and fat, and a random transesterification reaction was performed using sodium methylate as a catalyst, followed by bleaching (3% white clay, 85 ° C., reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C. For 60 minutes, under a reduced pressure of 5% steam blowing to 4.0 × 10 ² Pa or less, to obtain a transesterified oil of palm olein having a diglyceride content of 8.8% by mass.

[Production Example 2] Production of transesterified oil of palm super olein Palm oil having an iodine value of 51 was mixed and dissolved in acetone at a mass ratio of palm oil: acetone = 1: 2 at 50 ° C. to obtain a mixture. After cooling this mixture to 25 ° C. at a cooling rate of 1 ° C./min, the crystal part (stearin fraction) was separated by filtration to obtain a liquid part. The liquid part was further filtered off, acetone was removed by a conventional method, and then decolorized and deodorized according to a conventional method to obtain palm super olein having an iodine value of 63. This palm super olein was used as a raw oil and fat, and a random transesterification reaction was carried out using sodium methylate as a catalyst, followed by bleaching (3% white clay, 85 ° C., reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 At 60 [deg.] C. for 60 minutes under a reduced pressure of 4.0% 10 < ² > Pa or less, to obtain a transesterified oil of palm super olein having a diglyceride content of 9.1% by mass.

[Production Example 3] Production of Oil and Fat Composition 1 The oil phase consisting of 100 parts by mass of the transesterified palm olein oil obtained in Production Example 1 was sterilized to obtain an oil and fat composition 1.
The SFC of the oil phase of the resulting fat composition 1 was 43 at 10 ° C, 22.9 at 20 ° C, 11.3 at 30 ° C, the diglyceride content was 8.8% by mass, and the trans fatty acid content was 2 It was less than mass% and contained substantially no trans fatty acid.

[Production Example 4] Production of Oil and Fat Composition 2 An oil phase comprising 51 parts by mass of transesterified oil of palm super olein obtained in Production Example 2, 46 parts by mass of palm oil, and 3 parts by mass of soybean hardened oil, up to 70 ° C. After heating and completely dissolving and mixing, the mixture was sterilized to obtain an oil and fat composition 2.
The SFC of the oil phase of the obtained fat composition 2 is 41 at 10 ° C., 20 at 20 ° C., 10.7 at 30 ° C., the diglyceride content is 8% by mass, and the trans fatty acid content is less than 2% by mass. Yes, and contained substantially no trans fatty acid.

[Production Example 5] Production of Oil and Fat Composition 3 An oil phase comprising 80 parts by mass of the transesterified oil of palm olein obtained in Production Example 1 and 20 parts by mass of the transesterified oil of palm super olein obtained in Production Example 2 After heating up to ° C. and completely dissolving and mixing, the mixture was sterilized to obtain an oil and fat composition 3.
The SFC of the oil phase of the obtained fat composition 3 was 40.2 at 10 ° C, 21.1 at 20 ° C, 10.1 at 30 ° C, diglyceride content was 8.8% by mass, trans fatty acid content was 2 It was less than mass% and contained substantially no trans fatty acid.

[Reference Example 1] Manufacture of oil and fat composition 4 An oil phase consisting of 51 parts by mass of transesterified palm olein oil obtained in Production Example 1 and 49 parts by mass of hardened palm oil (melting point: 45 ° C) was heated to 70 ° C. And completely dissolved and mixed, and then sterilized to obtain an oil and fat composition 4.
The SFC of the oil phase of the obtained oil and fat composition 4 was 58.1 at 10 ° C, 41.8 at 20 ° C, 29 at 30 ° C, the diglyceride content was 6.9% by mass, and the trans fatty acid content was 8 0.7% by mass.

[Reference Example 2] Manufacture of oil and fat composition 5 The oil phase consisting of 80 parts by mass of transesterified palm superolein oil and 20 parts by mass of soybean liquid oil obtained in Production Example 2 was heated to 70 ° C and completely dissolved. After mixing, the mixture was sterilized to obtain an oil composition 5.
The SFC of the oil phase of the obtained fat composition 5 was 23.4 at 10 ° C, 11.0 at 20 ° C, 4.3 at 30 ° C, diglyceride content was 8.2% by mass, and trans fatty acid content. Was less than 2% by mass, and contained substantially no trans fatty acid.

[Reference Example 3] Production of Oil Composition 6 The oil phase consisting of 40 parts by mass of the transesterified oil of palm olein and 60 parts by mass of palm oil obtained in Production Example 1 was heated to 70 ° C and completely dissolved and mixed. Then, it was sterilized to obtain an oil and fat composition 6.
The SFC of the oil phase of the obtained fat composition 6 was 47.4 at 10 ° C., 21.4 at 20 ° C., 11 at 30 ° C., the diglyceride content was 7.9% by mass, and the trans fatty acid content was 2. It was less than mass% and contained substantially no trans fatty acid.

[Reference Example 4] Manufacture of oil and fat composition 7 An oil phase consisting of 80 parts by mass of palm oil and 20 parts by mass of hardened palm oil (melting point: 45 ° C) was heated to 70 ° C, completely dissolved and mixed, and then sterilized. Thus, an oil and fat composition 7 was obtained.
The SFC of the oil phase of the obtained fat composition 7 was 57.4 at 10 ° C, 32.7 at 20 ° C, 21.8 at 30 ° C, the diglyceride content was 6.8% by mass, and the trans fatty acid content was 4 It was 2% by mass.

[Reference Example 5] Manufacture of Oil and Fat Composition 8 After sterilization, oil and fat composition 8 was obtained in the same manner as in Production Example 3 except that it was rapidly cooled and plasticized at a cooling rate of -30 ° C / min to obtain a shortening type.

[Reference Example 6] Manufacture of oil and fat composition 9 After sterilization, oil and fat composition 9 was obtained in the same manner as in Production Example 4 except that it was rapidly cooled and plasticized at a cooling rate of -30 ° C / min to obtain a shortening type.

[Reference Example 7] Manufacture of oil and fat composition 10 After sterilization, oil and fat composition 10 was obtained in the same manner as in Production Example 5 except that it was rapidly cooled and plasticized at a cooling rate of -30 ° C / min to obtain a shortening type.

[Examples 1 to 3 and Comparative Examples 1 to 7] Manufacture of bread Using the oil and fat compositions 1 to 10 obtained above, bread dough was produced by the composition and manufacturing method shown below, and the bread dough was used to produce pullman type. A bread was produced. The dough state at the time of division of the obtained bread dough, the texture of the obtained bread and the softness were evaluated according to the following evaluation criteria, and the results are shown in Table 1.

<Pullman type bread combination and manufacturing method>
Powerful flour (Eagle: made in Japan) 70 parts by weight, fresh yeast 2 parts by weight, yeast food 0.1 part by weight and water 40 parts by weight are put into a mixer bowl, using a hook, low speed for 2 minutes, medium speed Mix for 2 minutes to obtain a medium seed dough. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that has been subjected to the medium-type fermentation is put into the mixer bowl again, and further 30 parts by weight of strong flour (Eagle: made by Nippon Flour), 8 parts by weight of white sugar, 2 parts by weight of skim milk powder, 1.8 parts by weight of salt, water 25 parts by mass was added and mixed at a low speed for 4 minutes and at a medium speed for 4 minutes to obtain a flour-containing dough. Here, 10 parts by weight of the oil and fat composition is added to 100 parts by weight of flour in the flour-containing dough (total of 100 parts by weight of 70 parts by weight and 30 parts by weight of flour), using a hook, and 4 minutes at low speed. Then, mixing (mixing) was carried out at medium speed for 6 minutes to obtain bread dough.
In Examples 1 to 3 and Comparative Examples 1 to 4, the oil and fat compositions 1 to 7 were added in a melted state at 50 ° C., and in Comparative Examples 5 to 7, the oil and fat composition having a product temperature of 20 ° C. was added. Added.
The kneading temperature of the resulting bread dough was 28 ° C.
Here, after taking the floor time of 20 minutes, 230 g was divided and rounded. Next, after the bench time was 20 minutes, the mold was molded, 6 pieces were made into a U shape, put into a 3mm-type Pullman mold, taken at 38 ° C and relative humidity 85% for 50 minutes, then set to 200 ° C. In a fixed kiln and baked for 40 minutes to obtain a pullman type bread.

<Evaluation criteria>
(Dough condition at the time of division)
5 points: dry 4 points: slightly dry 3 points: no stickiness 2 points: slightly sticky 1 point: very sticky

(Shit feeling)
The baked pullman-type bread was allowed to cool at room temperature for 1 hour, then sealed in a polyethylene bag and stored at room temperature (25 ° C.). The pullman type bread 1 day after storage was sampled by 10 panelists and evaluated for a feeling of wilt.
5 points: 80% or more evaluated as good 4 points: 60% or more and less than 80% evaluated as good 3 points: 40% or more and less than 60% evaluated as good 2 points: 20% or more and less than 40% evaluated as good 1 Points: Less than 20% evaluated as good

(Softness)
The baked pullman bread was allowed to cool at room temperature for 1 hour, sealed in a polyethylene bag, and stored at room temperature (25 ° C.). After slicing a pullman type bread 1 day after storage to 30 mm, the load when pressurized to 50% of the thickness was measured with a FUDOH rheometer (manufactured by Rheotech Co., Ltd.) and evaluated.
Measurement conditions: measurement speed 6 cm / min, contact area 314 mm ² (adapter: 2 cm diameter disk used), average value when measuring one sample 6 times 5 points: less than 350 gf 4 points: 350 gf or more and less than 400 gf 3 points: 400 gf or more and 450 gf Less than 2 points: 450 gf or more and less than 500 gf 1 point: 500 gf or more

From Table 1, the Pullman-type bread of Example 1 obtained by using the melted fat composition 1 consisting only of palm olein transesterified oil was evaluated for the dough state, texture and softness at the time of division. Were all the best.
Although the pullman type bread of Example 2 obtained by using the melted oil composition 2 comprising transesterified oil of palm super olein, palm oil, and soybean hardened oil is not equivalent to Example 1, The evaluation of the fabric state, moist feeling, and softness at the time of division was good.
The pullman-type bread of Example 3 obtained using a melted oil and fat composition 3 composed of a transesterified oil of palm olein and a transesterified oil of palm super olein was subjected to the dough normal state and softness at the time of division. The evaluation was the same as that of Example 2, and the same feeling as that of Example 1 was applied to the moist feeling.

The Pullman-type bread of Comparative Example 1 obtained by using the melted fat composition 4 having SFCs of 20 ° C. and 30 ° C. deviating from the range according to the present invention has a dough feeling at the time of division. The evaluation was inferior to that of Example 1, and the softness was considerably inferior to that of Example 1.
The Pullman-type bread of Comparative Example 2 obtained by using the melted fat composition 5 having SFCs of 10 ° C, 20 ° C and 30 ° C deviating from the range according to the present invention has a dough state at the time of division. The evaluation was inferior to that of Example 1, and the feeling of softness and softness were inferior to those of Example 1.

The Pullman-type bread of Comparative Example 3 obtained using a melted oil composition 6 having a content of transesterified oil of palm olein smaller than that of the present invention is an example of the dough state and softness at the time of division. The evaluation was slightly inferior to Example 1 and slightly inferior to Example 1.
The Pullman-type bread of Comparative Example 4 obtained by using a melted fat and oil composition 7 that does not use any transesterified oil of palm soft part oil has a dough feeling at the time of splitting as compared with Example 1. The softness was considerably inferior to that of Example 1.

The Pullman-type bread of Comparative Example 5 obtained by using the oil-and-fat composition 8 which was further rapidly quenched and plasticized from the oil-and-fat composition 1 used in Example 1 and made into a shortening type had a dough state at the time of division as compared with Example 1. The evaluation was slightly inferior to that of Example 1 in that the texture and softness were slightly inferior.
The Pullman-type bread of Comparative Example 6 obtained by using the oil-and-fat composition 9 obtained by further rapidly cooling and plasticizing the oil-and-fat composition 2 used in Example 2 and using a shortening type oil-and-fat composition 9 The evaluation was slightly inferior to that of Example 1.
The Pullman-type bread of Comparative Example 7 obtained by using the oil-and-fat composition 10 that was further rapidly plasticized by the oil-and-fat composition 3 used in Example 3 and made into a shortening type had a dough state at the time of division as compared with Example 1. The evaluation was slightly inferior to that of Example 1 in that the texture and softness were slightly inferior.

Claims (3)

In the oil phase, 51% by mass or more of fat and oil obtained by transesterifying palm soft oil is contained on an oil phase basis, and the SFC of the oil phase is 25 to 60 at 10 ° C, 15 to 35 at 30 ° C, and 30 ° C. An oil composition containing 10 to 25 mass% of the oil phase and containing 6 to 10 mass% of diglyceride on the basis of the oil composition is added to the flour-containing dough in a melted state. A method for producing a bakery dough characterized by mixing. The process according to claim 1 Symbol placement bakery dough the fat and oil composition does not contain synthetic emulsifiers. The manufacturing method of the bakery dough of Claim 1 or 2 which adds and mixes 5-30 mass parts of the said oil-and-fat composition with respect to 100 mass parts of flour used for the said flour-containing dough.