JP5886006B2 - Emulsified oil composition for kneading bread - Google Patents
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Description
本発明は、練りこんだパン生地に冷凍耐性を付与することができ、生地物性を悪化させることなく食感(ソフト性、もっちり感、しとり感)が良好なパンを得ることができる製パン練り込み用乳化油脂組成物に関する。 INDUSTRIAL APPLICABILITY The present invention provides bread-kneading that can impart freeze resistance to kneaded bread dough, and can obtain bread having a good texture (softness, stickiness, moist feeling) without deteriorating the physical properties of the dough It is related with the emulsified oil-fat composition for embedding.
パンに求められる食感としては、ソフト性はもちろんであるが、最近では、もっちり感やしとり感なども求められている。
また、計画生産の要望や、最近の焼きたてパン志向から、冷凍生地の需要も活発である。
ここで、ソフトでしとり感のあるパンを得るには、基本的にはあらかじめ少量の小麦粉を水に溶いたバッターを醗酵させてから使用する液種法を用いるか、水分を多く配合したパン生地を使用すればよい。しかしこのような方法で得られるパン生地はべたついた物性になり、丸めや成型時に扱いにくい等、生地物性が悪化してしまう問題があった。また、得られたパンは、確かにソフトでしっとりとしているが、ねちゃついた食感になってしまう問題もあった。
The texture required for bread is not only soft, but recently there is also a demand for a tight and moist feeling.
In addition, demand for frozen dough is active due to demands for planned production and recent fresh bread orientation.
Here, in order to obtain a soft and moist bread, basically use a liquid seed method that is used after fermenting a batter in which a small amount of flour is dissolved in water, or a bread dough containing a lot of moisture. Use it. However, the bread dough obtained by such a method has a sticky physical property, and there is a problem that the physical properties of the dough deteriorate, such as being difficult to handle during rounding and molding. Moreover, although the bread obtained was certainly soft and moist, there was also a problem that the texture became sticky.
また、ソフトでもっちりした食感のパンを得るには、基本的にはあらかじめ使用する澱粉の一部を糊化して添加する湯種法を用いるか、あるいは糊化澱粉や増粘多糖類を添加したパン生地を使用すればよい。しかし、このような方法で得られるパン生地は伸展性の劣る生地になり、丸めや成型時に扱いにくい等、生地物性が悪化してしまう問題があった。また、得られたパンは、確かにソフトでもっちりとしているが、しとり感に欠ける食感になってしまう問題もあった。 In addition, in order to obtain a soft and crisp bread, basically use a hot water method in which a part of starch used in advance is gelatinized or added, or gelatinized starch or thickening polysaccharide is added. The added bread dough may be used. However, the bread dough obtained by such a method becomes a dough with poor extensibility, and there is a problem that the physical properties of the dough deteriorate, such as being difficult to handle during rounding and molding. Moreover, although the bread obtained was certainly soft and firm, there was also a problem that it had a texture that lacked a moist feeling.
一方、冷凍耐性のあるパン生地を得るためには、基本的には冷凍によるグルテンの損傷を抑制するために、活性グルテンをあらかじめ多く添加するか、アスコルビン酸等の生地酸化剤成分を多く添加すればよい。しかし、このような方法で得られるパン生地は伸展性の劣る生地になり、丸めや成型時に扱いにくい等、生地物性が悪化してしまう問題があった。また、得られたパンは、確かに体積は良好であるが、表面にナシ肌が発生してしまう問題もあった。 On the other hand, in order to obtain bread dough with freezing resistance, basically, in order to suppress damage to gluten due to freezing, a large amount of active gluten is added in advance, or a large amount of a dough oxidizing agent component such as ascorbic acid is added. Good. However, the bread dough obtained by such a method becomes a dough with poor extensibility, and there is a problem that the physical properties of the dough deteriorate, such as being difficult to handle during rounding and molding. Moreover, although the volume of the obtained bread was certainly good, there was a problem that pear skin was generated on the surface.
尚、製パン時の生地物性の改良やパンの食感改良、冷凍生地の改良については、乳化剤、増粘安定剤、酵素等、様々な製パン改良成分を用いた研究がなされており、それらの成分を単独であるいは組み合わせて使用することで、生地物性とパンの食感の両方を改善する製パン改良剤組成物や冷凍生地改良剤が、多種紹介されている。なかでも、マーガリンやショートニング等の油脂組成物中に各種製パン改良成分を含有させた製パン練り込み用油脂組成物は、パン生地混捏時の最終段階で生地に添加することにより、生地のグルテン形成に影響を与えることなく各種製パン改良成分をパン生地に添加可能な点で有利であることから、各種提案されている。 In addition, research on the improvement of dough physical properties, bread texture, and frozen dough has been conducted using various bread improving ingredients such as emulsifiers, thickening stabilizers, enzymes, etc. A variety of bread improving agents and frozen dough improving agents that improve both the physical properties of the dough and the texture of the bread by using these ingredients alone or in combination have been introduced. Among them, the oil composition for kneading bread, which contains various ingredients for improving bread making in oil compositions such as margarine and shortening, is added to the dough at the final stage of dough kneading to form gluten in the dough. Various proposals have been made because it is advantageous in that various ingredients for improving bread making can be added to bread dough without affecting the taste.
例えば、トランス型不飽和脂肪酸モノグリセリドと糊料を含有する油中水型乳化物(例えば特許文献1参照)、水和された乳化剤及び糊料を含有する油中水型乳化物(例えば特許文献2参照)、糊化膨潤した澱粉粒が分散した油脂組成物(例えば特許文献3参照)、油相中にプロピレングリコール脂肪酸エステルとモノグリセリドを含有する油脂組成物(例えば特許文献4参照)、油相中にジアセチル酒石酸モノグリセリドとモノグリセリドを含有する油脂組成物(例えば特許文献5参照)等が提案されている。 For example, a water-in-oil emulsion containing a trans-type unsaturated fatty acid monoglyceride and a paste (for example, see Patent Document 1), a water-in-oil emulsion containing a hydrated emulsifier and a paste (for example, Patent Document 2). Oil composition containing a propylene glycol fatty acid ester and a monoglyceride in an oil phase (see, for example, Patent Document 4), in an oil phase In addition, an oil and fat composition containing diacetyltartaric acid monoglyceride and monoglyceride (for example, see Patent Document 5) has been proposed.
しかし、特許文献1や特許文献2の油中水型乳化物は、生地物性の改良効果が低く、得られたパンもソフトではあるがもっちり感はなく、しとり感もやや不足する問題があり、更に、水分含量の低いパンでは糊料由来の口溶けが顕れる場合があった。特許文献3の油脂組成物を用いたパン生地は伸展性が低下しやすく、また得られたパンはもっちりした食感を有するがしとり感がやや不足するパンとなってしまうという問題があった。特許文献4の油脂組成物を用いたパンは、生地物性の改良効果が低く、また得られたパンはソフトではあるがもっちり感が不足するという問題があった。特許文献5の油脂組成物を用いたパンは体積増加によるソフト性向上効果はあるが、もっちり感がなく、しとり感もやや劣るという問題があった。 However, the water-in-oil emulsions of Patent Document 1 and Patent Document 2 have a low effect of improving the physical properties of the dough, and the resulting bread is soft but has no feeling of stickiness, and there is a problem that the texture is slightly insufficient. In addition, in the bread having a low water content, the mouth melt derived from the paste may appear. The bread dough using the oil and fat composition of Patent Document 3 has a problem that extensibility tends to be lowered, and the obtained bread has a tight texture but a slightly dull feeling. The bread using the oil and fat composition of Patent Document 4 has a problem that the effect of improving the physical properties of the dough is low, and the obtained bread is soft but has a dull feeling. Although the bread | pan using the oil-fat composition of patent document 5 has the soft improvement effect by volume increase, there existed a problem that there was no feeling of stickiness and a slightly moist feeling.
また、もっちりした食感のパンを得る方法として、α化小麦粉または/およびα化小麦澱粉およびマルト−ス類を使用する方法(例えば特許文献6参照)、小麦粉100部に対して糯粉5〜30部及び増粘多糖類0.2〜2.0部を添加する方法(例えば特許文献7参照)が提案されている。
しかし、特許文献6や7に記載の方法では、パン生地の伸展性が乏しく、また得られたパンはもっちりした食感を有するがしとり感に乏しいパンとなってしまうという問題があった。
また、特許文献6や7に記載の方法は、改良成分の添加量が多くないと有効ではないため、改良成分を油脂組成物の形態でパン生地に添加することは極めて困難であり、そのため、グルテンの形成を阻害することなく、パン生地を得ることができないという問題もあった。
Further, as a method for obtaining a bread having a tight texture, a method of using pregelatinized wheat flour and / or pregelatinized wheat starch and maltose (see, for example, Patent Document 6), flour 5 to 100 parts of flour A method of adding ~ 30 parts and thickening polysaccharide 0.2 ~ 2.0 parts (for example, see Patent Document 7) has been proposed.
However, the methods described in Patent Documents 6 and 7 have problems that bread dough has poor extensibility, and that the resulting bread has a good texture but a poor texture.
Moreover, since the methods described in Patent Documents 6 and 7 are not effective unless the amount of the improved component added is large, it is extremely difficult to add the improved component to the bread dough in the form of an oil and fat composition. There was also a problem that bread dough could not be obtained without inhibiting the formation of.
このように従来は、もっちり感としとり感は相反する食感と考えられていたため、ソフト性に加え、もっちり感としとり感を併せ持つパンは得られておらず、まして、上記食感のパンを、生地物性を悪化させることなく得るための製パン練り込み用油脂組成物は得られていなかった。
また、上記特許文献1〜4、7には、冷凍生地に使用する記載がなく、特許文献6には冷凍生地に使用した場合の効果の記載がなく、特許文献5には冷凍生地の改良に有効であることは記載されているが、該文献は特定の乳化剤の冷凍耐性効果の劣化防止に関する発明であり、食感の改良をするものではなかった。
Thus, in the past, it was thought that the feeling of stickiness and texture was a contradictory texture, so in addition to softness, bread with a feeling of stickiness and texture was not obtained. No oil composition for kneading bread for obtaining bread without deteriorating dough physical properties has not been obtained.
In addition, Patent Documents 1 to 4 and 7 do not have a description for use in frozen dough, Patent Document 6 has no description of effects when used for frozen dough, and Patent Document 5 describes improvements in frozen dough. Although described as effective, this document is an invention relating to prevention of deterioration of the freezing resistance effect of a specific emulsifier, and does not improve the texture.
ここで、上記特許文献1、2、4、5を参照するとわかるように、パンのソフト化には乳化剤の効果が極めて高いことが知られているが、最近では乳化剤を使用しないでこれら文献に記載の油脂組成物を用いたパンと同様の効果を得ることも求められている。
しかし、上記特許文献3、6、7を参照するとわかるように、乳化剤を使用しないと、特にしとり感が不足し、また、老化しやすいパンになってしまう問題があった。
このように、特に乳化剤を使用せずとも、練りこんだパン生地に冷凍耐性を付与することができ、生地物性を悪化させることなく、もっちり感としとり感を併せ持ち、老化しにくいパンを得ることができる製パン練り込み用油脂組成物は得られていなかった。
Here, as can be seen from the above-mentioned Patent Documents 1, 2, 4, and 5, it is known that the effect of an emulsifier is extremely high for softening bread. It is also demanded to obtain the same effect as bread using the described oil and fat composition.
However, as can be seen by referring to Patent Documents 3, 6, and 7 described above, there is a problem that, unless an emulsifier is used, there is a particularly dull feeling and the bread tends to be aged.
In this way, it is possible to impart freeze resistance to kneaded bread dough without using emulsifiers in particular, and to obtain bread that is both sticky and crisp and does not age easily without deteriorating the dough physical properties. An oil / fat composition for bread kneading that can be produced has not been obtained.
従って、本発明の目的は、特に乳化剤を使用せずとも、練りこんだパン生地に冷凍耐性を付与することができ、生地物性を悪化させることなく、もっちり感としとり感を併せ持ち、老化しにくいパンを得ることができる製パン練り込み用油脂組成物を提供することにある。 Therefore, the object of the present invention is to provide freezing resistance to kneaded bread dough, particularly without using an emulsifier, and has both a feeling of stickiness and a feeling of crease without deteriorating the physical properties of the dough, and is difficult to age. An object of the present invention is to provide an oil and fat composition for kneading bread that can obtain bread.
本発明者等は、上記目的を達成すべく種々検討した結果、特定のデキストリンを水相に高濃度に含有させた乳化油脂組成物が、上述の従来技術の問題を解決可能であることを知見した。
本発明は、上記知見に基づいてなされたもので、DEが2〜9であるワキシーコーン由来のデキストリンを水相中に、水相基準で25〜40質量%、更にマルトオリゴ糖を水相中に、水相基準で8〜15質量%含有することを特徴とする製パン練り込み用乳化油脂組成物であって、上記マルトオリゴ糖における結合数3のオリゴ糖の割合が10〜90質量%であり、
結合数が1〜7である糖類を水相中に、水相基準で6〜25質量%含有し、
結合数1〜7である糖類の含有量が、上記DEが2〜9であるデキストリン及び上記マルトオリゴ糖の合計量100質量部あたり30〜45質量部であり、
結合数が1〜7である糖類100質量部中の三糖類の含量が、30〜45質量部であることを特徴とする製パン練り込み用乳化油脂組成物を提供するものである。
As a result of various studies to achieve the above object, the present inventors have found that an emulsified oil / fat composition containing a specific dextrin in a high concentration in an aqueous phase can solve the above-mentioned problems of the prior art. did.
The present invention has been made based on the above findings, in the aqueous phase dextrins derived from waxy corn DE is 2-9 from 25 to 4 0% by weight aqueous phase basic, further malto oligosaccharide aqueous phase during, contain 8-1 5% by weight aqueous phase basic with a bread kneading lump for emulsified oil composition, wherein the proportion of oligosaccharide bound number 3 in the malto oligosaccharide 10-90 % by mass it is,
The saccharide having 1 to 7 bonds is contained in the aqueous phase in an amount of 6 to 25% by mass based on the aqueous phase,
The content of the saccharide having 1 to 7 bonds is 30 to 45 parts by mass per 100 parts by mass of the total amount of dextrin having the DE of 2 to 9 and the maltooligosaccharide,
The emulsified oil composition for kneading bread is characterized in that the content of trisaccharide in 100 parts by mass of saccharides having 1 to 7 bonds is 30 to 45 parts by mass .
また、本発明は、上記製パン練り込み用乳化油脂組成物を使用したパン生地を提供するものである。 The present invention also provides a bread dough using the emulsified oil composition for kneading bread.
更に、本発明は、上記パン生地を成形した後、加熱処理してなるパンを提供するものである。 Furthermore, this invention provides the bread | pan formed by heat-processing, after shape | molding the said bread dough.
本発明の製パン練り込み用乳化油脂組成物を使用すると、特に乳化剤を使用せずとも、練りこんだパン生地に冷凍耐性を付与することができ、ソフト性に加え、もっちり感としとり感を併せ持ち、老化しにくいパンを、生地物性を悪化させることなく、安定して得ることができる。 When the emulsified oil composition for kneading bread of the present invention is used, it is possible to impart freezing resistance to the kneaded bread dough without using an emulsifier, and in addition to softness, it has a feeling of stickiness and a texture. In addition, it is possible to stably obtain a bread that is difficult to age without deteriorating the physical properties of the dough.
以下に、本発明の製パン練り込み用乳化油脂組成物について詳細に説明する。
本発明の製パン練り込み用乳化油脂組成物は、後述するように、油中水型乳化物であることが好ましい。このため、以下には、主に、本発明の製パン練り込み用乳化油脂組成物が油中水型乳化物である場合について述べる。
先ず、本発明の必須成分であるデキストリンについて述べる。
本発明で使用することのできるデキストリンとしては、澱粉を酵素処理、熱処理、アルカリ処理、酸処理等の方法で低分子化したものであって、DEが2〜9のものであることが必要であるが、4〜8のものであることがより好ましい。尚、上記DEはウィルシュテッター・シューデル法による数値を使用する。
ここで、DEが2より小さいと、冷凍耐性を得ることができないことに加え、しとり感の乏しいパンになってしまう問題があることに加え、水相の粘度が高くなりすぎ、乳化油脂組成物の製造が困難となるおそれがある。一方、DEが9より大きいと、性質がオリゴ糖に近似するため、もっちりした食感のパンが得られない。
Below, the emulsified fat and oil composition for bread kneading of the present invention will be described in detail.
The emulsified oil composition for bread kneading of the present invention is preferably a water-in-oil emulsion as described later. For this reason, below, the case where the emulsified fat and oil composition for bread kneading of the present invention is a water-in-oil type emulsion will be mainly described.
First, dextrin which is an essential component of the present invention will be described.
As dextrin that can be used in the present invention, starch must be reduced in molecular weight by a method such as enzyme treatment, heat treatment, alkali treatment, acid treatment, etc., and DE must be 2-9. However, it is more preferably 4-8. The DE is a numerical value based on the Wilstetter-Schudel method.
Here, if DE is smaller than 2, in addition to not being able to obtain freezing tolerance, in addition to the problem of becoming a bread with poor moist feeling, the viscosity of the aqueous phase becomes too high, and the emulsified oil / fat composition May be difficult to manufacture. On the other hand, when DE is larger than 9, the properties are similar to those of oligosaccharides, so that a bread having a tight texture cannot be obtained.
尚、その重量平均分子量は、好ましくは3600〜1000000のものを使用することが好ましく、より好ましくは重量平均分子量5000〜50000のデキストリンを使用する。ここで、重量平均分子量が1000000を超えるデキストリンであると、水相への溶解が困難であることに加え、水相の粘度が高くなりすぎ、乳化油脂組成物の製造が困難となるおそれがある。一方、重量平均分子量が3600未満であると、性質がオリゴ糖に近似するため、もっちりした食感のパンが得られないおそれがある。 The weight average molecular weight is preferably 3600 to 1000000, more preferably dextrin having a weight average molecular weight of 5000 to 50000. Here, in the case of a dextrin having a weight average molecular weight exceeding 1,000,000, it is difficult to dissolve in an aqueous phase, and the viscosity of the aqueous phase becomes too high, making it difficult to produce an emulsified oil / fat composition. . On the other hand, if the weight average molecular weight is less than 3600, the properties are close to those of oligosaccharides, so that there is a possibility that a solid texture bread cannot be obtained.
また、上記デキストリンの起源となる澱粉の種類としては、じゃがいも、甘藷、とうもろこし、ワキシーコーン、タピオカ、うるち米、もち米などが挙げられるが、本発明では、ワキシーコーン、タピオカ、もち米のうちの1種又は2種以上の澱粉、特にワキシーコーンの澱粉を使用することが、単位分子量あたりの分岐数が多いデキストリンが得られることから、少量の添加量で得られるパンの改良効果が高いこと、更には、乳化剤を減じた、または乳化剤を添加しない油脂組成物の場合であっても良好な乳化安定性を保ち、保存性が良好である製パン練り込み用油中水型乳化油脂組成物を得られる点において好ましい。 Examples of the starch that is the origin of the dextrin include potato, sweet potato, corn, waxy corn, tapioca, glutinous rice, and glutinous rice. In the present invention, one of waxy corn, tapioca and glutinous rice is used. The use of seeds or two or more types of starch, especially waxy corn starch, provides a dextrin having a large number of branches per unit molecular weight, and therefore has a high effect of improving bread obtained with a small amount of addition, Is a water-in-oil emulsified fat composition for bread kneading that maintains good emulsification stability and has good storage stability even in the case of an oil composition with reduced emulsifier or no added emulsifier. It is preferable in that
本発明の製パン練り込み用乳化油脂組成物における上記デキストリンの含有量は、固形分として、水相中に、水相基準で12〜50質量%、好ましくは18〜50質量%、より好ましくは25〜40質量%である。上記デキストリンの含有量が12質量%未満では、本発明の効果を得ることができない。一方、50質量%超では、得られるパンがもっちり感が強すぎ、しとり感が薄れてしまうことに加え、製パン練り込み用乳化油脂組成物の保管中にデキストリンの結晶が析出してしまい、製パン練り込み用としての良好な物性が失われてしまうおそれがある。
尚、上記デキストリンの製パン練り込み用乳化油脂組成物中の含有量は、好ましくは3〜25質量%、更に好ましくは5〜20質量%である。
The content of the dextrin in the emulsified oil composition for bread kneading of the present invention is 12 to 50% by mass, preferably 18 to 50% by mass, more preferably 18 to 50% by mass, based on the aqueous phase, as a solid content in the aqueous phase. It is 25-40 mass%. If the content of the dextrin is less than 12% by mass, the effect of the present invention cannot be obtained. On the other hand, if it exceeds 50% by mass, the resulting bread is too sticky and the texture becomes weak, and dextrin crystals precipitate during storage of the emulsified fat composition for kneading bread. The good physical properties for kneading bread may be lost.
The content of the above dextrin in the emulsified oil composition for kneading bread is preferably 3 to 25% by mass, more preferably 5 to 20% by mass.
本発明の製パン練り込み用乳化油脂組成物は、上記デキストリンに加え、オリゴ糖を水相中に、水相基準で6〜25質量%含有することが好ましく、より好ましくは7〜20質量%、更に好ましくは8〜15質量%含有する。 The emulsified oil composition for kneading bread according to the present invention preferably contains 6 to 25 mass%, more preferably 7 to 20 mass% of the oligosaccharide in the aqueous phase based on the aqueous phase, in addition to the dextrin. More preferably, it contains 8 to 15% by mass.
本発明で使用することのできるオリゴ糖としては、スクロース、ラクトース、マルトース、トレハロース、ツラノース、セロビオース、マルトオリゴ糖、イソマルトオリゴ糖、ゲンチオオリゴ糖、キチンオリゴ糖、キトサンオリゴ糖、直鎖オリゴ糖、分岐オリゴ糖、ラフィノース、ガラクトオリゴ糖、フラクトオリゴ糖、乳果オリゴ糖、大豆オリゴ糖、ビートオリゴ糖、寒天オリゴ糖(アガロオリゴ糖)、シアリルオリゴ糖、パラチノースオリゴ糖、キシロオリゴ糖、イヌロオリゴ糖、カップリングシュガー、ニゲロオリゴ糖、パノースオリゴ糖、セロオリゴ糖、ペクチンオリゴ糖、レバンオリゴ糖、マンノオリゴ糖、環状オリゴ糖(シクロデキストリン)、還元澱粉糖、直鎖オリゴ糖アルコール、分岐オリゴ糖アルコール、ガラクトシルラクトース等を挙げることができ、これらのなかの1種又は2種以上を使用することができるが、なかでも、マルトオリゴ糖、ラフィノース、フラクトオリゴ糖、乳果オリゴ糖及び大豆オリゴ糖のうちの1種又は2種以上を使用することが好ましく、マルトオリゴ糖を使用することが特に好ましい。 Examples of oligosaccharides that can be used in the present invention include sucrose, lactose, maltose, trehalose, tunulose, cellobiose, malto-oligosaccharide, isomalt-oligosaccharide, gentio-oligosaccharide, chitin-oligosaccharide, chitosan-oligosaccharide, linear oligosaccharide, and branched oligosaccharide. Sugar, raffinose, galactooligosaccharide, fructooligosaccharide, dairy oligosaccharide, soybean oligosaccharide, beet oligosaccharide, agar oligosaccharide (agaro-oligosaccharide), sialyl oligosaccharide, palatinose oligosaccharide, xylooligosaccharide, inulooligosaccharide, coupling sugar, nigerooligo Sugar, panose oligosaccharide, cellooligosaccharide, pectin oligosaccharide, levan oligosaccharide, manno oligosaccharide, cyclic oligosaccharide (cyclodextrin), reduced starch sugar, linear oligosaccharide alcohol, branched oligosaccharide alcohol, galactosyl la Tose and the like can be mentioned, and one or more of these can be used. Among them, malto-oligosaccharide, raffinose, fructooligosaccharide, dairy oligosaccharide and soybean oligosaccharide Or it is preferable to use 2 or more types, and it is particularly preferable to use maltooligosaccharides.
また、上記オリゴ糖は、しとり感が特に良好なパンが得られる点で、結合数3のオリゴ糖、すなわち三糖類の割合が10〜90質量%のオリゴ糖であることが好ましく、より好ましくは30〜60質量%のオリゴ糖、更に好ましくは40〜50質量%のオリゴ糖である。
尚、本発明の製パン練り込み用乳化油脂組成物において、上記デキストリンと上記オリゴ糖を併用する場合、その合計した添加量は、水相中に、水相基準で好ましくは27〜70質量%、より好ましくは33〜45質量%である。
Further, the oligosaccharide is preferably an oligosaccharide having 3 bonds, that is, an oligosaccharide having a proportion of trisaccharide of 10 to 90% by mass, more preferably, in that bread having a particularly good texture is obtained. It is 30-60 mass% oligosaccharide, More preferably, it is 40-50 mass% oligosaccharide.
In the emulsified oil composition for bread kneading of the present invention, when the above dextrin and the above oligosaccharide are used in combination, the total addition amount is preferably 27 to 70% by mass in the aqueous phase on the basis of the aqueous phase. More preferably, it is 33-45 mass%.
本発明の製パン練り込み用乳化油脂組成物では、結合数が1〜7である糖類を水相中に、水相基準で6〜25質量%含有することが好ましく、より好ましくは8〜20質量%、更に好ましくは10〜20質量%含有する。
上記結合数が1〜7である糖類を上記範囲内とすることで、パン生地の伸展性を改善し、更には得られるパンのしとり感をより向上させることができることに加え、上記デキストリンの水相での溶解性を安定化させることができることから、製パン練り込み用乳化油脂組成物の保存安定性を向上させることもできる。
尚、市販のデキストリンには一般的に上記結合数の糖類が不純物として含まれるが、これについても上記結合数が1〜7である糖類の含有量に含めることとする。
In the emulsified fat and oil composition for kneading bread according to the present invention, it is preferable to contain 6 to 25% by mass, more preferably 8 to 20%, of saccharides having 1 to 7 bonds in the aqueous phase based on the aqueous phase. The content is 10% by mass, more preferably 10 to 20% by mass.
In addition to improving the extensibility of bread dough and further improving the texture of the resulting bread by making the saccharide having 1 to 7 bonds within the above range, the aqueous phase of the dextrin Therefore, the storage stability of the emulsified oil composition for bread kneading can be improved.
In addition, although the saccharide | sugar of the said coupling | bond number is generally contained as an impurity in commercially available dextrin, it shall also be included in content of the saccharide | sugar whose said coupling | bonding number is 1-7.
また、本発明の製パン練り込み用乳化油脂組成物では、結合数1の糖類、すなわち単糖類があると、上記デキストリンの効果を抑制するため、水相中、1質量%以下(水相基準)とすることが好ましく、より好ましくは0.5質量%以下とする。
また、本発明の製パン練り込み用乳化油脂組成物では、しとり感が特に良好なパンが得られる点で、結合数3の糖類、すなわち三糖類を、上記結合数が1〜7である糖類の合計量100質量部中の15〜90質量部含有することが好ましく、より好ましくは30〜60質量部、更に好ましくは30〜45質量部含有する。
Moreover, in the emulsified oil composition for kneading bread according to the present invention, if there is a saccharide having 1 bond, that is, a monosaccharide, the effect of the dextrin is suppressed in order to suppress the effect of the above dextrin. ), And more preferably 0.5% by mass or less.
In the emulsified oil composition for kneading bread according to the present invention, a saccharide having a bond number of 3, that is, a trisaccharide is converted to a saccharide having a bond number of 1 to 7 in that a particularly good baked feeling is obtained. It is preferable to contain 15-90 mass parts in the total amount of 100 mass parts, More preferably, it contains 30-60 mass parts, More preferably, it contains 30-45 mass parts.
尚、結合数が1〜7である糖類の製パン練り込み用乳化油脂組成物中の含有量は、組成物基準で好ましくは1〜10質量%、更に好ましくは1〜3質量%である。
また、本発明の練り込み用乳化油脂組成物では、結合数1〜7である糖類が、上記DEが2〜9であるデキストリン及び上記オリゴ糖の合計量100質量部あたり10〜60質量部であることが好ましく、より好ましくは25〜50質量部、更に好ましくは30〜45質量部である。
In addition, content in the emulsified oil composition for bread kneading of sugars having 1 to 7 bonds is preferably 1 to 10% by mass, and more preferably 1 to 3% by mass on the basis of the composition.
Moreover, in the emulsified oil and fat composition for kneading of the present invention, the saccharide having 1 to 7 bonds is 10 to 60 parts by mass per 100 parts by mass of the total amount of dextrin having the DE of 2 to 9 and the oligosaccharide. It is preferable that it is 25 to 50 parts by mass, and more preferably 30 to 45 parts by mass.
尚、本発明の製パン練り込み用乳化油脂組成物は、乳化剤を含有しないことが好ましい。
乳化剤は、製パン時に少量の添加で、生地物性の改良、生地吸水量の調整、乳化安定性の向上、冷凍耐性付与、パンのボリューム向上、ソフト性付与、老化防止等さまざまな効果をもたらすため、従来、広く使用されていた。
しかし、最近では、天然志向や添加物使用量低下の要請等により、そのような乳化剤を使用せずとも同様の効果を得ることが求められる場面も多々存在する。
ここで、本発明の製パン練り込み用乳化油脂組成物は、乳化剤を使用せずとも、良好な保存安定性を有し、また得られるパン生地の物性、得られるパンの品質も良好なものとすることができるため、乳化剤を添加する必要がないものである。
In addition, it is preferable that the emulsified fat and oil composition for bread kneading of the present invention does not contain an emulsifier.
Emulsifiers can be added in a small amount during bread making to bring about various effects such as improving dough physical properties, adjusting dough water absorption, improving emulsification stability, imparting freezing tolerance, improving bread volume, imparting softness, and preventing aging. It has been widely used in the past.
However, recently, there are many scenes where it is required to obtain the same effect without using such an emulsifier due to a natural orientation or a request to reduce the amount of additive used.
Here, the emulsified fat composition for kneading bread according to the present invention has good storage stability without using an emulsifier, and the physical properties of the resulting bread dough and the quality of the resulting bread are also good. Therefore, it is not necessary to add an emulsifier.
尚、上記乳化剤としては、例えば、グリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリン酒石酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタンモノグリセリド等の合成乳化剤や、大豆レシチン、卵黄レシチン、大豆リゾレシチン、卵黄リゾレシチン等の合成乳化剤でない乳化剤が挙げられる。 Examples of the 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 citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Synthetic emulsifiers such as sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, soy lecithin , Emulsifiers that are not synthetic emulsifiers such as egg yolk lecithin, soybean lysolecithin and egg yolk lysolecithin.
本発明の製パン練り込み用乳化油脂組成物で使用する油脂としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、オリーブ油、キャノーラ油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の各種植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択される1又は2以上の処理を施した加工油脂等が挙げられる。これらの油脂は、単独で用いることもでき、又は2種以上を組み合わせて用いることもできる。本発明では、これらの中でも、ヨウ素価52〜70、好ましくはヨウ素価60〜70のパーム分別軟部油を70質量%、好ましくは100質量%含む油脂配合物をランダムエステル交換したエステル交換油脂を、その含有量が油脂中に50〜100質量%、好ましくは80〜100質量%となるように使用することが望ましい。 Examples of the fat used in the emulsified fat composition for kneading bread according to the present invention include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower Oil, olive oil, canola oil, beef tallow, milk fat, pork tallow, cacao butter, fish oil, whale oil and other vegetable oils and animal fats, and one or more treatments selected from hydrogenation, fractionation and transesterification Examples include processed oils and fats. These fats and oils can be used alone or in combination of two or more. In the present invention, among these, the transesterified oil and fat obtained by random transesterification of an oil and fat composition containing 70% by mass, preferably 100% by mass of a palm fractionated soft part oil having an iodine value of 52 to 70, preferably an iodine value of 60 to 70, It is desirable to use the oil so that the content thereof is 50 to 100% by mass, preferably 80 to 100% by mass.
上記油脂の含有量は、本発明の製パン練り込み用乳化油脂組成物中、好ましくは20〜90質量%、より好ましくは50〜85質量%である。上記油脂の含有量が20質量%未満では、パン生地に添加した際のパン生地への練りこまれやすさ(混合性)が悪化しやすいことに加え、得られるパン生地の伸展性が悪化することがあり、その場合、得られるパンの体積が減少し、また食感も悪化してしまうおそれがある。一方、90質量%超では、上記デキストリンの含有量が相対的に少なくなってしまうため、本発明の効果が得られないおそれがある。尚、本発明の製パン練り込み用乳化油脂組成物に、油脂を含有する副原料を使用した場合は、上記油脂の含有量には、それらの副原料に含まれる油脂分も含めるものとする。 The content of the oil / fat is preferably 20 to 90% by mass, more preferably 50 to 85% by mass in the emulsified oil / fat composition for bread kneading of the present invention. If the content of the fats and oils is less than 20% by mass, the ease of kneading into the dough (mixability) when added to the dough is likely to deteriorate, and the extensibility of the resulting dough may be deteriorated. In that case, the volume of the resulting bread may be reduced, and the texture may be deteriorated. On the other hand, if it exceeds 90% by mass, the content of the dextrin is relatively reduced, so that the effects of the present invention may not be obtained. In addition, when the auxiliary raw material containing fats and oils is used for the emulsified fat and oil composition for kneading bread according to the present invention, the content of the fats and oils includes the fats and oils contained in the auxiliary raw materials. .
本発明の製パン練り込み用乳化油脂組成物の乳化形態は油中水型乳化物であっても水中油型乳化物であってもよいが、好ましくは油中水型乳化物とする。油中水型乳化物とすることで、パン生地への添加時に、上記デキストリンを、微細な高濃度のデキストリン水粒の形態で効率的に均質にパン生地中に分散させることが可能である。 The emulsified form of the emulsified oil composition for kneading bread according to the present invention may be a water-in-oil emulsion or an oil-in-water emulsion, but is preferably a water-in-oil emulsion. By using a water-in-oil emulsion, the dextrin can be efficiently and uniformly dispersed in the bread dough in the form of fine high-concentration dextrin droplets when added to the bread dough.
本発明の製パン練り込み用乳化油脂組成物における水分含有量は、好ましくは5〜65質量%、より好ましくは7〜19質量%である。水分含有量が、組成物中5質量%未満であると、上記デキストリンを安定的に配合することが困難になってしまうおそれがある。一方、水分含有量が、組成物中65質量%超であると、得られるパン生地が、べとつきやすく、得られるパンもねちゃついた食感になりやすい。尚、本発明の製パン練り込み用乳化油脂組成物に、水分を含有する副原料を使用した場合は、上記水分含有量には、それらの副原料に含まれる水分も含めるものとする。 The water content in the emulsified oil composition for kneading bread according to the present invention is preferably 5 to 65% by mass, more preferably 7 to 19% by mass. There exists a possibility that it may become difficult to mix | blend the said dextrin stably as water content is less than 5 mass% in a composition. On the other hand, when the water content is more than 65% by mass in the composition, the obtained dough is easily sticky and the resulting bread tends to have a sticky texture. In addition, when the auxiliary | assistant raw material containing a water | moisture content is used for the emulsified oil-fat composition for bread kneading | mixing of this invention, the water | moisture content contained in the said auxiliary | assistant raw material shall also be included in the said water | moisture content.
本発明の製パン練り込み用乳化油脂組成物において、水相は、上記水分、上記デキストリン、必要に応じて副原料として用いられる上記糖類、及び上記乳化剤のうち水溶性のもの、更には、後述のその他の原料のうちの水溶性成分を含むものである。油相は、上記油脂、及び必要に応じて副原料として用いられる上記乳化剤のうち油脂溶性のもの、更には、後述のその他の原料のうちの油溶性成分を含むものである。本発明の製パン練り込み用乳化油脂組成物において、水相と油相との質量比率(前者:後者)は、10:90〜80:20であることが好ましく、15:85〜50:50であることが更に好ましい。 In the emulsified fat and oil composition for kneading bread according to the present invention, the water phase is water-soluble among the water, the dextrin, the saccharide used as an auxiliary material as necessary, and the emulsifier, and further described below. It contains water-soluble components among other raw materials. The oil phase contains the oil and fat and oil-soluble components among the above-mentioned emulsifiers used as an auxiliary raw material as necessary, and further contains oil-soluble components among other raw materials described later. In the emulsified oil composition for bread kneading of the present invention, the mass ratio of the aqueous phase to the oil phase (the former: the latter) is preferably 10:90 to 80:20, and 15:85 to 50:50. More preferably.
本発明の製パン練り込み用乳化油脂組成物は、可塑性を有していることが好ましい。これは、通常、製パン時に油脂を添加するのはグルテン構造が生成してからであり、油脂が可塑性を有していると、そのグルテンをコーティングする形で補強することが可能であるためである。製パン練り込み用乳化油脂組成物が液状であると、潤滑油のように作用して生地がミキサーボウルの中で滑ってしまい、生地に入っていかないという問題もある。 The emulsified oil composition for kneading bread according to the present invention preferably has plasticity. This is because oils and fats are usually added during bread making after the gluten structure is formed, and if the oils and fats have plasticity, they can be reinforced by coating the gluten. is there. When the emulsified oil composition for kneading bread is in a liquid state, it acts like a lubricating oil, causing the dough to slip in the mixer bowl and not into the dough.
本発明の製パン練り込み用乳化油脂組成物は、必要に応じ一般の製パン練り込み用油中水型乳化油脂組成物に使用することのできる上述した各成分以外のその他の原料を使用することができる。該その他の原料としては、例えば、酵素、澱粉類、食物繊維、食塩や塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、脱脂粉乳・カゼイン・ホエーパウダー・脱脂濃縮乳等の乳や乳製品、ステビア、アスパルテーム等の甘味料、β−カロチン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物等の酸化防止剤、小麦蛋白や大豆蛋白等の植物蛋白、全卵・卵黄・酵素処理卵黄・卵白・卵蛋白質等の卵及び各種卵加工品、着香料、調味料、pH調整剤、食品保存料、日持ち向上剤、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。
上記その他の原料は、本発明の目的を損なわない限り、任意に使用することができるが、本発明の製パン練り込み用乳化油脂組成物中、合計で好ましくは30質量%以下、より好ましくは10質量%以下となる範囲で使用する。
The emulsified fat and oil composition for bread kneading of the present invention uses other raw materials other than the above-described components that can be used in a general water-in-oil emulsified fat and oil composition for bread kneading as necessary. be able to. Examples of the other raw materials include enzymes, starches, dietary fiber, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, skim milk powder, casein, whey powder, and defatted concentrated milk. Milk and dairy products, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, whole egg・ Eggs such as egg yolk, enzyme-treated egg yolk, egg white, egg protein, and various processed eggs, flavoring, seasoning, pH adjuster, food preservative, shelf life improver, fruit, fruit juice, coffee, nut paste, spice, cacao mass And food materials and food additives such as cocoa powder, cereals, beans, vegetables, meats, and seafood.
The above-mentioned other raw materials can be used arbitrarily as long as the object of the present invention is not impaired. In the emulsified fat and oil composition for bread kneading of the present invention, the total is preferably 30% by mass or less, more preferably It is used within a range of 10 mass% or less.
次に、本発明の製パン練り込み用乳化油脂組成物の好ましい製造方法について、本発明の製パン練り込み用乳化油脂組成物が油中水型乳化物の場合に基づいて説明する。
先ず、油脂に、必要に応じその他の成分としての油溶性成分を添加して油相とする。一方、水に、上記デキストリン、並びに必要に応じて上記糖類及びその他の成分としての水溶性成分を添加して水相とする。上記デキストリン及び上記糖類を水に溶解する際は、先ず糖類を溶解してから、デキストリンを溶解する、2段階で溶解することが好ましい。これは、先にデキストリンを添加すると、水相の粘度が上昇しすぎて、糖類を均質に溶解させることができなくなる可能性があるためである。
Next, the preferable manufacturing method of the emulsified fat composition for bread kneading of the present invention will be described based on the case where the emulsified fat composition for bread kneading of the present invention is a water-in-oil emulsion.
First, if necessary, an oil-soluble component as another component is added to the oil to make an oil phase. On the other hand, the above dextrin and, if necessary, the above saccharide and other water-soluble components as water are added to water to obtain an aqueous phase. When the dextrin and the saccharide are dissolved in water, it is preferable that the saccharide is first dissolved and then the dextrin is dissolved in two stages. This is because if the dextrin is added first, the viscosity of the aqueous phase will increase too much and the saccharides may not be dissolved homogeneously.
次に、上記油相を溶解し、そこへ上記水相を加え、混合乳化し予備乳化物を得る。そして次に、この予備乳化物を殺菌処理するのが望ましい。殺菌方法は、タンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。
次に、上記予備乳化物を冷却し、結晶化させて、本発明の製パン練り込み用乳化油脂組成物を得る。冷却の際には、好ましくは冷却可塑化する。冷却条件は、好ましくは−0.5℃/分以上、更に好ましくは−5℃/分以上とする。この際、徐冷却より、急速冷却の方が好ましい。冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンビネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられ、また、開放型のダイアクーラーとコンプレクターとの組み合わせも挙げられる。
また、本発明の製パン練り込み用乳化油脂組成物を製造する際の何れかの工程で、窒素、空気等を含気させてもよい。
Next, the oil phase is dissolved, the water phase is added thereto, mixed and emulsified to obtain a preliminary emulsion. Then, it is desirable to sterilize the preliminary emulsion. 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.
Next, the preliminary emulsion is cooled and crystallized to obtain the emulsified fat composition for kneading bread according to the present invention. In cooling, it is preferably cooled and plasticized. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. Combinations are also mentioned.
Further, nitrogen, air, or the like may be included in any of the steps when producing the emulsified oil composition for kneading bread according to the present invention.
本発明の製パン練り込み用乳化油脂組成物は、山形食パン、角型食パン、コッペパン、バラエティブレッド、ロールパン、菓子パン、スイートロール、デニッシュ・ペストリー、バンズ、ブリオッシュ、マフィン、ベイグル、スコーン、イングリッシュマフィン、ドーナツ、ピザ、蒸しパン、ワッフル等の各種パン生地に用いることができる。 The emulsified oil and fat composition for kneading bread according to the present invention includes a mountain-shaped bread, a square-shaped bread, a copper bread, a variety of red, a roll bread, a sweet bread, a sweet roll, a Danish pastry, a bun, a brioche, a muffin, a bagel, a scone, an English muffin, It can be used for various doughs such as donuts, pizzas, steamed breads and waffles.
また、本発明の製パン練り込み用乳化油脂組成物は、上記パン生地の冷凍生地に使用すると、従来よりも優れた性質を有した冷凍生地を得ることができる。即ち、本発明の製パン練り込み用乳化油脂組成物を使用した冷凍生地は、解凍後も生地ダレを起こしにくく、且つ、該冷凍生地から得られたパンは、従来の酸化剤等の生地改良成分を使用しなくても体積、風味が良好で、内相、外相とも良好となる。また、これらの冷凍生地は、冷凍耐性に優れ、冷凍期間が2ヶ月程度にまで達しても焼成後の品質のバラツキを少なくできる。 In addition, when the emulsified oil composition for kneading bread according to the present invention is used for the frozen dough of the bread dough, a frozen dough having properties superior to those of the past can be obtained. That is, the frozen dough using the emulsified oil composition for kneading bread according to the present invention is less prone to dough sagging after thawing, and the bread obtained from the frozen dough is improved with conventional dough such as oxidizing agents. Even without using the components, the volume and flavor are good, and both the internal phase and the external phase are good. In addition, these frozen doughs are excellent in freezing resistance and can reduce variations in quality after baking even when the freezing period reaches about two months.
次に、本発明のパン生地について述べる。
本発明のパン生地は、本発明の製パン練り込み用乳化油脂組成物を使用したパン生地である。本発明のパン生地における製パン練り込み用乳化油脂組成物の使用量は、従来の製パン練り込み用油中水型乳化油脂組成物と同様であり、パンの種類によっても異なるが、パン生地に含まれる穀粉類100質量部に対し、好ましくは2〜30質量部、より好ましくは4〜20質量部である。
Next, the bread dough of the present invention will be described.
The bread dough of the present invention is a bread dough using the emulsified oil composition for bread kneading of the present invention. The use amount of the emulsified fat composition for kneading bread in the bread dough of the present invention is the same as that of the conventional water-in-oil emulsified fat composition for kneading bread and varies depending on the type of bread, but is included in the dough Preferably it is 2-30 mass parts with respect to 100 mass parts of cereal flours, More preferably, it is 4-20 mass parts.
上記穀粉類としては、小麦粉(薄力粉、中力粉、準強力粉、強力粉)をはじめ、小麦胚芽、全粒粉、小麦ふすま、デュラム粉、大麦粉、米粉、ライ麦粉、ライ麦全粒粉、大豆粉、ハトムギ粉等を挙げることができ、これらの中から選ばれた1種又は2種以上を用いることができる。本発明では、これらの中でも、小麦粉を、穀粉類中、好ましくは50質量%以上、より好ましくは80質量%以上、更に好ましくは100質量%使用する。 The above flours include wheat flour (light flour, medium flour, semi-strong flour, strong flour), wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, barley flour, etc. 1 type, or 2 or more types selected from these can be used. In the present invention, among these, wheat flour is preferably used in flours of 50% by mass or more, more preferably 80% by mass or more, and still more preferably 100% by mass.
小麦粉以外の穀粉類を使用する場合、グルテンを別途添加することが好ましい。その添加量は、穀粉類とグルテンをあわせた合計量に対し、タンパク質含量が好ましくは5〜20質量%、より好ましくは10〜18質量%となる量である。 When using flours other than wheat flour, it is preferable to add gluten separately. The amount added is such that the protein content is preferably 5 to 20% by mass, more preferably 10 to 18% by mass, based on the total amount of flour and gluten.
本発明のパン生地においては、必要に応じ、一般の製パン材料として使用することのできるその他の原料を使用することができる。該その他の原料としては、例えば、水、油脂、イースト、糖類や甘味料、増粘安定剤、着色料、酸化防止剤、デキストリン、乳や乳製品、チーズ類、蒸留酒、醸造酒、各種リキュール、乳化剤、膨張剤、無機塩類、食塩、ベーキングパウダー、イーストフード、カカオ及びカカオ製品、コーヒー及びコーヒー製品、ハーブ、豆類、蛋白質、保存料、苦味料、酸味料、pH調整剤、日持ち向上剤、果実、果汁、ジャム、フルーツソース、調味料、香辛料、香料、各種食品素材や食品添加物等を挙げることができる。 In the bread dough of this invention, the other raw material which can be used as a general bread-making material can be used as needed. Examples of the other raw materials include water, fats and oils, yeast, sugars and sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, milk and dairy products, cheeses, distilled liquor, brewed liquor, and various liqueurs. , Emulsifiers, swelling agents, inorganic salts, salt, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, beans, proteins, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, Examples include fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, various food materials and food additives.
上記その他の原料は、本発明の効果を損なわない限り、任意に使用することができるが、水については、上記澱粉類100質量部に対して、好ましくは30〜100質量部、より好ましくは30〜70質量部となる範囲で使用する。また、水以外のその他の原料については、上記澱粉類100質量部に対して、合計で好ましくは100質量部以下、より好ましくは50質量部以下となる範囲で使用する。尚、その他の原料として、水分を含有する原料を使用した場合は、上記の水には、その他の原料に含まれる水分も含めるものとする。 The above-mentioned other raw materials can be arbitrarily used as long as the effects of the present invention are not impaired, but the water is preferably 30 to 100 parts by mass, more preferably 30 to 100 parts by mass of the starch. Used in the range of ~ 70 parts by mass. Moreover, about other raw materials other than water, it is used in the range which becomes 100 mass parts or less in total with respect to 100 mass parts of said starches, More preferably, it is 50 mass parts or less. In addition, when the raw material containing a water | moisture content is used as another raw material, the water | moisture content contained in another raw material shall also be included in said water.
また、上記本発明のパン生地は冷凍生地とすることができる。
冷凍の段階は特に制限されず、生地玉冷凍生地、成形冷凍生地、ホイロ済み冷凍生地等の各種の段階の冷凍生地とすることができるが、成形冷凍生地であることが好ましい。
The bread dough of the present invention can be frozen dough.
The stage of freezing is not particularly limited, and can be frozen dough at various stages such as dough ball frozen dough, molded frozen dough, baked frozen dough, etc., but is preferably molded frozen dough.
次に、本発明のパン生地の製造方法について説明する。
本発明のパン生地は、本発明の製パン練り込み用乳化油脂組成物を生地に練り込むことにより、製造することができる。
本発明のパン生地の製造方法としては、中種法、直捏法、液種法、中麺法、湯種法等、従来製パン法として使用されるあらゆる製パン法を採ることができる。尚、本発明のパン生地を中種法で製造する場合は、本発明の製パン練り込み用乳化油脂組成物を中種生地及び/又は本捏生地に練り込むことにより製造することができるが、本捏生地に練り込むことが好ましい。
また、得られた本発明のパン生地は、上述のように冷凍保存することも可能である。
Next, the manufacturing method of the bread dough of this invention is demonstrated.
The bread dough of the present invention can be produced by kneading the emulsified oil composition for kneading bread of the present invention into the dough.
As a method for producing the bread dough of the present invention, any bread-making method used as a conventional bread-making method such as a medium seed method, a straight koji method, a liquid seed method, a medium noodle method, a hot water seed method, etc. can be adopted. In addition, when the bread dough of the present invention is produced by the middle seed method, it can be produced by kneading the emulsified oil composition for kneading bread making of the present invention into the middle seed dough and / or the main koji dough, It is preferable to knead into the koji dough.
Further, the obtained bread dough of the present invention can be stored frozen as described above.
次に、本発明のパンについて述べる。
本発明のパンは、上記の本発明のパン生地を、適宜、分割、成形し、必要に応じホイロ、リタード、レストをとった後、加熱処理することにより得ることができる。
上記成形は、どのような形状に成形してもよく、型詰めを行っても構わない。成形は、手作業で行っても、連続ラインを用いて全自動で行っても構わない。
上記加熱処理としては、焼成、蒸し、フライ等を挙げることができる。これらのうちの2種以上の加熱処理を併用してもよい。
また、得られた本発明のパンを、冷蔵、冷凍保存したり、該保存後に電子レンジ加熱することも可能である。
Next, the bread of the present invention will be described.
The bread of the present invention can be obtained by appropriately dividing and shaping the above-mentioned bread dough of the present invention, taking a proof, a retard, and a rest as necessary, followed by heat treatment.
The above molding may be performed in any shape, and mold filling may be performed. Molding may be performed manually or fully automatically using a continuous line.
Examples of the heat treatment include baking, steaming, and frying. Two or more of these heat treatments may be used in combination.
Further, the obtained bread of the present invention can be refrigerated or frozen, or heated in a microwave after the storage.
以下に、本発明の実施例及び比較例によって本発明を更に詳細に説明するが、本発明は以下の実施例等によって制限されるものではない。なお、以下の実施例1〜6のうち、実施例2〜6は参考例である。 The present invention will be described in more detail with reference to the following examples and comparative examples, but the present invention is not limited to the following examples. Of the following Examples 1 to 6, Examples 2 to 6 are reference examples.
〔実施例1〕
<製パン練り込み用乳化油脂組成物の製造>
パームスーパーオレイン(ヨウ素価65)のランダムエステル交換油脂95質量部及びパームステアリン5質量部を均一に混合した混合油脂80質量部を完全に溶解した油相を60℃に保温した。
一方、水12質量部に、DE=8、重量平均分子量=30000のワキシーコーン由来のデキストリン(結合数1〜7の糖類含量17質量%、単糖含量0.5質量%、三糖類含量3質量%)6質量部、マルトオリゴ糖(商品名「ピュアトース」:サンエイ糖化株式会社製、結合数1〜7の糖類含量100質量%、単糖含量1.7質量%、三糖類含量46質量%)2質量部を、添加、溶解し、水相を得た。
上記油相に上記水相を添加し、予備乳化液を製造した後、90℃にて1分間、蒸気を用いて殺菌処理し、次いでコンビネーターを用いて急冷可塑化を行い、油中水型乳化物である実施例の製パン練り込み用乳化油脂組成物1を得た。
[Example 1]
<Manufacture of emulsified oil and fat composition for bread kneading>
An oil phase in which 80 parts by mass of mixed fats and oils obtained by uniformly mixing 95 parts by mass of random transesterified oil and fat of palm super olein (iodine value 65) and 5 parts by mass of palm stearin were completely dissolved was kept at 60 ° C.
On the other hand, in 12 parts by mass of water, a dextrin derived from waxy corn having DE = 8 and a weight average molecular weight = 30,000 (a saccharide content of 1 to 7 bonds of 17% by mass, a monosaccharide content of 0.5% by mass, a trisaccharide content of 3% by mass) %) 6 parts by mass, malto-oligosaccharide (trade name “Pureatose”: manufactured by Sanei Sacchar Co., Ltd., saccharide content of 1 to 7 bonds: 100% by mass, monosaccharide content: 1.7% by mass, trisaccharide content: 46% by mass) 2 A part by mass was added and dissolved to obtain an aqueous phase.
After adding the said water phase to the said oil phase and manufacturing a preliminary | backup emulsion, it sterilized using a steam for 1 minute at 90 degreeC, and then performs rapid cooling plasticization using a combinator, and a water-in-oil type The emulsified oil-fat composition 1 for bread kneading of the Example which is an emulsion was obtained.
〔実施例2〕
マルトオリゴ糖を無添加とし、水を12質量部から14質量部に変更した以外は、実施例1と同様の配合・製法で、可塑性を有する油中水型乳化物である実施例の製パン練り込み用乳化油脂組成物2を得た。
[Example 2]
Except that maltooligosaccharide was not added and water was changed from 12 parts by mass to 14 parts by mass, the bread-making kneading of the example which is a water-in-oil type emulsion having plasticity by the same composition and production method as Example 1. An emulsified emulsified oil composition 2 was obtained.
〔実施例3〕
マルトオリゴ糖に代えて上白糖(結合数1〜7の糖類含量99質量%、単糖含量1質量%、三糖類含量0質量%)を使用した以外は、実施例1と同様の配合・製法で、可塑性を有する油中水型乳化物である実施例の製パン練り込み用乳化油脂組成物3を得た。
Example 3
The same composition and production method as in Example 1 except that super white sugar (99% by mass of saccharides having 1 to 7 bonds, 1% by mass of monosaccharide, and 0% by mass of trisaccharide) was used instead of maltooligosaccharide. Thus, an emulsified oil / fat composition 3 for kneading bread according to an example which is a water-in-oil emulsion having plasticity was obtained.
〔実施例4〕
デキストリンを6質量部から4質量部とし、マルトオリゴ糖を2質量部から4質量部に変更した以外は、実施例1と同様の配合・製法で、可塑性を有する油中水型乳化物である実施例の製パン練り込み用乳化油脂組成物4を得た。
Example 4
Implementation which is a water-in-oil emulsion having plasticity in the same composition and production method as in Example 1 except that dextrin is changed from 6 parts by mass to 4 parts by mass and malto-oligosaccharide is changed from 2 parts by mass to 4 parts by mass. An emulsified oil / fat composition 4 for bread kneading as an example was obtained.
〔実施例5〕
デキストリンを6質量部から4質量部とし、水を12質量部から14質量部に変更した以外は、実施例1と同様の配合・製法で、可塑性を有する油中水型乳化物である実施例の製パン練り込み用乳化油脂組成物5を得た。
Example 5
Example which is a water-in-oil emulsion having plasticity in the same composition and production method as Example 1, except that dextrin is changed from 6 parts by mass to 4 parts by mass and water is changed from 12 parts by mass to 14 parts by mass. An emulsified oil composition 5 for bread kneading was obtained.
〔実施例6〕
デキストリンの種類を、DE=4、重量平均分子量8500のワキシーコーン由来のデキストリン(結合数1〜7の糖類含量5質量%、単糖含量0.1質量%、三糖類含量0.8質量%)に変更した以外は、実施例1と同様の配合・製法で、可塑性を有する油中水型乳化物である実施例の製パン練り込み用乳化油脂組成物6を得た。
Example 6
The type of dextrin is DE = 4, dextrin derived from waxy corn with a weight average molecular weight of 8500 (saccharide content 5% by mass with 1 to 7 bonds, monosaccharide content 0.1% by mass, trisaccharide content 0.8% by mass) The emulsified fat and oil composition 6 for bread kneading of the example which is a water-in-oil type emulsion having plasticity was obtained by the same blending and production method as in Example 1 except that the above was changed.
〔比較例1〕
デキストリンを無添加とし、マルトオリゴ糖を2質量部から8質量部に変更した以外は、実施例1と同様の配合・製法で、可塑性を有する油中水型乳化物である比較例の製パン練り込み用乳化油脂組成物7を得た。
[Comparative Example 1]
Bread kneading of a comparative example which is a water-in-oil type emulsion having plasticity in the same composition and production method as in Example 1 except that dextrin was not added and malto-oligosaccharide was changed from 2 parts by weight to 8 parts by weight. The emulsified emulsified oil / fat composition 7 was obtained.
〔比較例2〕
デキストリンを6質量部から2質量部とし、マルトオリゴ糖を2質量部から6質量部に変更した以外は、実施例1と同様の配合・製法で、可塑性を有する油中水型乳化物である実施例の製パン練り込み用乳化油脂組成物8を得た。
[Comparative Example 2]
Implementation that is a water-in-oil emulsion with plasticity, with the same formulation and production method as Example 1, except that the dextrin is changed from 6 parts by weight to 2 parts by weight and the maltooligosaccharide is changed from 2 parts by weight to 6 parts by weight. An emulsified oil / fat composition 8 for bread kneading as an example was obtained.
〔比較例3〕
デキストリンに代えて、ワキシーコーン由来の糊化でんぷん(DE=1)に変更した以外は、実施例1と同様の配合・製法で、可塑性を有する油中水型乳化物である比較例の製パン練り込み用乳化油脂組成物9を得た。
[Comparative Example 3]
Breadmaking of a comparative example, which is a water-in-oil emulsion having plasticity, in the same composition and production method as in Example 1, except that instead of dextrin, gelatinized starch derived from waxy corn (DE = 1) is used. An emulsified oil / fat composition 9 for kneading was obtained.
〔比較例4〕
デキストリンの種類を、DE=11、重量平均分子量=17000のタピオカ由来のデキストリン(結合数1〜7の糖類含量30質量%、単糖含量0.5質量%、三糖類含量5.5質量%)に変更した以外は、実施例1と同様の配合・製法で、可塑性を有する油中水型乳化物である比較例の製パン練り込み用乳化油脂組成物10を得た。
[Comparative Example 4]
The type of dextrin is tapioca-derived dextrin having DE = 11, weight average molecular weight = 17000 (saccharide content 30% by mass, monosaccharide content 0.5% by mass, trisaccharide content 5.5% by mass) Except for having been changed to, the emulsified oil composition 10 for bread kneading in a comparative example, which is a water-in-oil emulsion having plasticity, was obtained by the same blending and production method as in Example 1.
〔比較例5〕
パームスーパーオレイン(ヨウ素価65)のランダムエステル交換油脂95質量部及びパームステアリン5質量部を均一に混合した混合油脂87質量部にグリセリンモノステアリン酸エステル1質量部を添加し、完全に溶解した油相を60℃に保温した。ここに水12質量部からなる水相を添加し、予備乳化液を製造した後、90℃にて1分間、蒸気を用いて殺菌処理し、次いでコンビネーターを用いて急冷可塑化を行い、油中水型乳化物である比較例の製パン練り込み用乳化油脂組成物11を得た。
[Comparative Example 5]
Oil completely dissolved by adding 1 part by mass of glycerin monostearate to 87 parts by mass of mixed fats and oils obtained by uniformly mixing 95 parts by mass of random transesterified oil and fat of palm super olein (iodine value 65) and 5 parts by mass of palm stearin The phase was kept at 60 ° C. An aqueous phase consisting of 12 parts by mass of water was added thereto to produce a preliminary emulsion, followed by sterilization using steam at 90 ° C. for 1 minute, followed by rapid plasticization using a combinator, A comparative emulsified oil and fat composition 11 for kneading bread was obtained as a water-in-water emulsion.
得られた製パン練り込み用油中水型乳化油脂組成物1〜11の、(1)水相中のDE2〜9のデキストリン含量(水相基準)、(2)組成物中のDE2〜9のデキストリン含量、(3)水相中のオリゴ糖含量(水相基準)、(4)組成物中のオリゴ糖含量、(5)水相中のデキストリン及びオリゴ糖の合計した含量(水相基準)、(6)水相中の結合数1〜7の糖類含量(水相基準)、(7)デキストリン及びオリゴ糖の合計した含量100質量部あたりの結合数1〜7の糖類含量、(8)結合数1〜7の糖類100質量部中の三糖類含量、(9)水相中単糖含量(水相基準)について、表1に記載する。 Of the obtained water-in-oil emulsified oil-fat compositions 1-11 for bread kneading, (1) dextrin content of DE2-9 in water phase (based on water phase), (2) DE2-9 in composition Dextrin content, (3) oligosaccharide content in aqueous phase (based on aqueous phase), (4) oligosaccharide content in composition, (5) total content of dextrin and oligosaccharide in aqueous phase (based on aqueous phase) ), (6) Saccharide content of 1 to 7 bonds in the aqueous phase (based on aqueous phase), (7) Saccharide content of 1 to 7 bonds per 100 parts by mass of the total content of dextrin and oligosaccharide, (8 Table 1 shows the trisaccharide content in 100 parts by mass of saccharides having 1 to 7 bonds, and (9) the monosaccharide content in the aqueous phase (based on the aqueous phase).
<プルマン型食パンの製造試験>
上記<製パン練り込み用乳化油脂組成物の製造>で得られた製パン練り込み用乳化油脂組成物1〜11を用いて、下記に示す配合及び製法によりプルマン型食パンを製造し、分割・丸目時の生地作業性、得られた食パンの体積、20℃にて2日保管後の風味並びに食感(ソフト性、しとり感及びもっちり感)について、下記評価基準に従って4段階で評価した。その結果を表2に示す。
<Production test of pullman type bread>
Using the emulsified oil composition 1-11 for bread kneading obtained in the above <Manufacture of emulsified oil composition for bread kneading>, a pullman type bread is produced by the following composition and production method. The dough workability at the time of rounding, the volume of the obtained bread, the flavor after 2 days storage at 20 ° C., and the texture (softness, moist feeling and sticky feeling) were evaluated in four stages according to the following evaluation criteria. The results are shown in Table 2.
[プルマン型食パンの配合・製法]
強力粉(商品名「カメリア」:日清製粉製、タンパク質含量11.8%及び灰分0.37%)70質量部、生イースト2質量部、イーストフード0.1質量部及び水40質量部をミキサーボウルに投入し、フックを使用し、低速で2分、中速で2分混合し、中種生地を得た。捏ね上げ温度は24℃であった。この中種生地を生地ボックスに入れ、温度28℃、相対湿度85%の恒温室で、4時間中種醗酵を行なった。終点温度は29℃であった。この中種醗酵の終了した生地を再びミキサーボウルに投入し、更に、強力粉(商品名「イーグル」:日本製粉製)30質量部、上白糖5質量部、脱脂粉乳2質量部、食塩1.5質量部及び水25質量部を添加し、低速で3分、中速で3分本捏ミキシングした。ここで、製パン練り込み用乳化油脂組成物8質量部を投入し、フックを使用し、低速で3分、中速で3分、高速で1分ミキシングを行ない、食パン生地を得た。得られた食パン生地の捏ね上げ温度は28℃であった。ここで、フロアタイムを20分とった後、230gに分割・丸目を行なった。次いで、ベンチタイムを20分とった後、モルダー成形し、6本をU字にして3斤型プルマン型に入れ、38℃、相対湿度85%で50分ホイロをとった後、200℃に設定した固定窯に入れ40分焼成してプルマン型食パンを得た。
[Pullman type bread composition and manufacturing method]
Powerful flour (trade name “Camelia”: Nisshin Flour Milling, protein content 11.8% and ash content 0.37%) 70 parts by weight, fresh yeast 2 parts by weight, yeast food 0.1 part by weight and water 40 parts by weight It was put into a bowl and mixed using a hook and mixed at low speed for 2 minutes and at medium speed 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 again put into the mixer bowl, and further 30 parts by weight of strong powder (trade name “Eagle”: made by Nippon Flour), 5 parts by weight of white sucrose, 2 parts by weight of skim milk powder, 1.5% of salt Part by mass and 25 parts by mass of water were added and mixed for 3 minutes at low speed and 3 minutes at medium speed. Here, 8 parts by mass of the emulsified fat and oil composition for kneading bread was added, and using a hook, mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed to obtain a bread dough. 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.
[評価基準]
・生地作業性
◎:べとつきもなく伸展性もよく、極めて良好な作業性であった。
○:良好な作業性であった。
△:ややべとつきが感じられるか、又は、やや伸展性が悪く、若干劣る作業性であった。
×:べとつきがあるか、又は、伸展性が悪く、作業性が劣るものであった。
・外観(体積)
◎:体積が大きく、細い均一なホワイトラインを有し、上面の4隅の角もしっかり出たプルマンブレッドであった。
○:体積が大きく、ホワイトラインを有し、上面の4隅の角もしっかり出たプルマンブレッドであった。
△:体積がやや小さく、明瞭なホワイトラインがなく、上面の4隅の角も丸いプルマンブレッドであった。
×:体積が小さいため、上面が平らにならず、曲面であるプルマンブレッドであった。
・風味
◎:極めて良好
○:良好
△:エグ味がありムレ臭がある
×:エグ味がありムレ臭が激しい
[Evaluation criteria]
-Dough workability ◎: It was not sticky, had good extensibility, and was extremely good workability.
○: Good workability.
Δ: Slightly sticky feel or slightly extensibility and slightly inferior workability.
X: There was stickiness or the extensibility was bad and workability was inferior.
・ Appearance (volume)
(Double-circle): It was a pullman bread with a large volume, a thin uniform white line, and the corners of the four corners on the upper surface were firmly formed.
○: A pullman bread having a large volume, a white line, and four corners on the upper surface.
Δ: Volume was slightly small, there was no clear white line, and the top corners were rounded Pullman breads.
X: Since the volume was small, the upper surface was not flat, and it was a pullman bread which is a curved surface.
-Flavor ◎: Extremely good ○: Good △: There is a taste and a stuffy odor ×: There is a taste and a stuffy odor is intense
・食感(ソフト性)
◎:極めて良好
○:良好
△:やや悪い
×:悪い
・食感(しとり感)
◎:極めて良好
○:良好
△:ややぱさついた感じである
×:乾いた食感である
・食感(もっちり感)
◎:極めて良好
○:良好
△:やや悪い
×:悪い
・ Food texture (softness)
◎: Extremely good ○: Good △: Slightly bad ×: Poor / texture (shrinking feeling)
◎: Extremely good ○: Good △: Slightly cramped feeling ×: Dry texture / texture (sticky feeling)
◎: Extremely good ○: Good △: Somewhat bad ×: Bad
<バターロールの製造試験>
上記<製パン練り込み用乳化油脂組成物の製造>で得られた製パン練り込み用乳化油脂組成物1〜11を用いて、下記に示す配合及び製法によりバターロール生地の成形冷凍生地を得た。得られた成形冷凍生地を、−20℃の冷凍庫で保管した。20日後、0℃の冷蔵庫に移庫し、12時間かけて解凍した。次いで、38℃、相対湿度85%で50分ホイロをとった後、200℃に設定した固定窯に入れ40分焼成してバターロールを得た。解凍後の生地だれの状態、得られたバターロールの外観、20℃にて2日保管後の食感(ソフト性、しとり感及びもっちり感)、及び内相について、下記評価基準に従って4段階で評価し、結果を表3に示した。
<Butter roll production test>
Using the emulsified oil composition 1-11 for bread kneading obtained in the above <Manufacture of emulsified oil composition for bread kneading>, a molded frozen dough for butter roll dough is obtained by the following composition and production method. It was. The obtained molded frozen dough was stored in a freezer at −20 ° C. After 20 days, the product was transferred to a 0 ° C. refrigerator and thawed for 12 hours. Subsequently, after taking a proof for 50 minutes at 38 degreeC and 85% of relative humidity, it put into the fixed kiln set to 200 degreeC, and baked for 40 minutes, and obtained the butter roll. Four stages according to the following evaluation criteria for the state of the dough after thawing, the appearance of the obtained butter roll, the texture after storage for 2 days at 20 ° C. (softness, moist feeling and sticky feeling), and the internal phase The results are shown in Table 3.
[バターロールの配合・製法]
強力粉(商品名「カメリア」:日清製粉製、タンパク質含量11.8%及び灰分0.37%)90質量部、薄力粉(商品名「ハート」:日本製粉製)10質量部、生イースト3質量部、イーストフード0.1質量部、上白糖12質量部、食塩1.2質量部、脱脂粉乳3質量部、全卵(正味)15質量部及び水45質量部をミキサーボウルに投入し、フックを使用し、低速で3分、中速で5分ミキシングした。ここで、製パン練り込み用乳化油脂組成物15質量部を投入し、フックを使用し、低速で3分、中速で3分、高速で1分ミキシングを行ない、バターロール生地を得た。得られたバターロール生地の捏ね上げ温度は27℃であった。このバターロール生地を生地ボックスに入れ、温度28℃、相対湿度85%の恒温室で、90分間醗酵を行なった。40gに分割し、次いで、ベンチタイムを20分とった後、手成形でバターロール成形し、20分間の−40℃の急速冷凍を行い、バターロール生地の成形冷凍生地とした。
[Butter roll formulation and manufacturing method]
90 parts by weight of strong flour (trade name “Camelia”: Nisshin Flour Milling, protein content 11.8% and ash content 0.37%), 10 parts by weight flour (trade name “Heart”: made by Japanese flour), 3 parts by weight of fresh yeast Parts, yeast food 0.1 parts by weight, super white sugar 12 parts by weight, salt 1.2 parts by weight, skim milk powder 3 parts by weight, whole egg (net) 15 parts by weight and water 45 parts by weight into the mixer bowl, hook Was mixed for 3 minutes at low speed and 5 minutes at medium speed. Here, 15 parts by mass of the emulsified fat and oil composition for kneading bread was added, and using a hook, mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed to obtain a butter roll dough. The kneading temperature of the obtained butter roll dough was 27 ° C. This butter roll dough was put in a dough box and fermented for 90 minutes in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. After dividing into 40 g and then taking a bench time of 20 minutes, it was formed into butter rolls by hand molding and subjected to quick freezing at −40 ° C. for 20 minutes to obtain a molded frozen dough for butter roll dough.
[評価基準]
・解凍後の生地だれの状態
◎:べとつきもなく伸展性もよく、極めて良好であった。
○:良好であった。
△:ややべとつきが感じられる。
×:べとつきがあり不良。
・外観(体積・表面)
◎:体積が大きく、ナシ肌もみられず良好な外観であった。
○:体積が大きいが、若干のナシ肌が見られた。
△:体積がやや小さく、明瞭なナシ肌が見られた。
×:体積が小さく、顕著なナシ肌が見られた。
[Evaluation criteria]
-The state of the dough after thawing ◎: It was not sticky, had good extensibility, and was extremely good.
○: Good.
Δ: Slightly sticky feeling is felt.
X: There is stickiness and it is bad.
・ Appearance (volume / surface)
(Double-circle): The volume was large and the pear skin was not seen but it was a favorable external appearance.
○: The volume was large, but some pear skin was seen.
(Triangle | delta): The volume was a little small and clear pear skin was seen.
X: The volume was small and remarkable pear skin was seen.
・食感(ソフト性)
◎:極めて良好
○:良好
△:やや悪い
×:悪い
・食感(しとり感)
◎:極めて良好
○:良好
△:ややぱさついた感じである
×:乾いた食感である
・食感(もっちり感)
◎:極めて良好
○:良好
△:やや悪い
×:悪い
・ Food texture (softness)
◎: Extremely good ○: Good △: Slightly bad ×: Poor / texture (shrinking feeling)
◎: Extremely good ○: Good △: Slightly cramped feeling ×: Dry texture / texture (sticky feeling)
◎: Extremely good ○: Good △: Somewhat bad ×: Bad
・内相
◎:膜が薄く均一なすだちであり、極めて良好である。
○:良好である。
△:膜がやや厚く、やや不均一なすだちである。
×:膜が厚く、不均一なすだちであり、不良である。
-Inner phase A: The film is thin and uniform, and is extremely good.
○: Good.
Δ: The film is slightly thick and slightly non-uniform.
X: The film is thick, non-uniform, and defective.
Claims (6)
結合数が1〜7である糖類を水相中に、水相基準で6〜25質量%含有し、
結合数1〜7である糖類の含有量が、上記DEが2〜9であるデキストリン及び上記マルトオリゴ糖の合計量100質量部あたり30〜45質量部であり、
結合数が1〜7である糖類100質量部中の三糖類の含量が、30〜45質量部であることを特徴とする製パン練り込み用乳化油脂組成物。 DE is in the aqueous phase dextrins derived waxy corn is 2-9 from 25 to 4 0% by weight aqueous phase basic, further in the aqueous phase malto oligosaccharide contains 8 to 15% by weight aqueous phase basic it a bread kneading lump for emulsified oil composition characterized, Ri ratio 10 to 90% by mass of the oligosaccharide binding number 3 in the malto oligosaccharides,
The saccharide having 1 to 7 bonds is contained in the aqueous phase in an amount of 6 to 25% by mass based on the aqueous phase,
The content of the saccharide having 1 to 7 bonds is 30 to 45 parts by mass per 100 parts by mass of the total amount of dextrin having the DE of 2 to 9 and the maltooligosaccharide,
An emulsified oil composition for kneading bread , wherein the content of trisaccharide in 100 parts by mass of saccharides having 1 to 7 bonds is 30 to 45 parts by mass .
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