JP6121228B2 - Oil composition for confectionery bread and method for producing the same - Google Patents

Description

  The present invention relates to an oil and fat composition and a method for producing the same, and more particularly to an oil and fat composition used as a suitable raw material in confectionery and bread making and a method for producing the same. Further, the present invention relates to confectionery bread dough using the oil and fat composition and foods using the same.

  In recent years, soft texture is required for bread. The solid fat content of fats and oils is a major factor in the soft texture of bread. By using liquid oil that does not contain solid fat in the temperature range when eating bread, a soft texture can be obtained.

  However, when bread is made only with liquid oil, a soft texture is obtained, but it is difficult to adsorb to the gluten film, so the gluten dough is not stretchable, and in the initial stage of baking, water vapor, carbon dioxide gas produced by yeast, and heat The expanded air leaks from the gluten film, and the volume cannot be obtained. For this reason, it is said that a solid fat content of about 10 to 30% is required at the time of bread making.

  As fats and oils that contain a lot of liquid oil and give soft texture to breadmaking, those that add emulsifiers to liquid oil, those that add solid fat to liquid oil, and technologies that combine specific fats and oils have been developed (See Patent Documents 1 and 2). It has been proposed that by adding solid fat to liquid oil, the fat becomes fluid and easily kneaded into bread dough (see Patent Documents 3 and 4).

  Moreover, the method of obtaining a soft bread | pan is proposed by adjusting the addition amount of SUS triglyceride and XUU or UXU triglyceride, and reducing the amount of fats and oils crystals in the bread one day after baking (refer patent document 5). Furthermore, it contains 30 to 70 weight liquid oil, and by adding monoglycerin fatty acid ester, sorbitan fatty acid ester, and lecithin to the fats and oils that are specific SFC, the kneading into the dough during bread making is improved and good food A method for obtaining a feeling has been proposed (see Patent Document 6).

JP-A-6-217893 JP-A-11-56235 JP-A-3-47028 JP 2008-111361 A WO2007 / 026525 gazette Japanese Patent Laid-Open No. 7-31373

  However, the present inventors have newly found that the oil and fat compositions described in Patent Documents 1 to 6 have the following technical problems. As in Patent Documents 1 and 2, fats and oils are in a liquid state even when an emulsifier is added. In bread dough having a high dough viscosity, fats and oils containing a large amount of liquid oil are difficult to be kneaded because they slip, and the gluten film is not kneaded. Because it was difficult to adsorb, the baked bread had no volume, and the problem was that the texture was sticky. Since the oil and fat composition described in Patent Documents 3 and 4 contains a hard oil with 3 saturations such as SSS, the 3 saturated crystals are precipitated at room temperature from the chilled temperature range of eating bread after baking. I found the problem of poor melting of bread. In the oil and fat composition described in Patent Document 5, the SUS triglyceride is slowly crystallized in the bread after one day after baking, so that crystals do not precipitate, and the bread is in the form of a liquid oil. However, when stored for a long period of time, crystals of SUS triglyceride precipitate, and the softness cannot be maintained, or when it is made into a plastic fat such as shortening or margarine Since crystals are precipitated and harden over time, the dispersibility of the dough decreases when used for confectionery and bread making. Moreover, since SFC in 25 degreeC is 8.0 or less, the subject that liquid oil oozes out during storage easily and fats and oils stability was bad was discovered. The oil and fat composition described in Patent Document 6 has a solid fat content of 9 to 12% at 20 ° C., which is a temperature zone for making bread dough, so that the amount of adsorption to the gluten film is reduced and a large bread is obtained. There wasn't. Moreover, since many liquid oil was included, when fats and oils were preserve | saved for a long time, liquid oil oozed out and the subject that a stable physical property was not acquired was discovered.

  The object of the present invention is that even if it contains a lot of liquid oil, the dispersibility to the dough is good, it is easy to knead into the dough, and it is a stable physical property that does not bleed out even if stored for a long time, An object of the present invention is to provide an oil and fat composition capable of obtaining foods such as breads, yeast confectionery, pastries, cakes and the like that are soft and well melted and a method for producing the same.

  As a result of intensive investigations to solve the above problems, the present inventors have found that the above problems can be solved by blending a specific type of triglyceride with a specific content and a specific emulsifier, The present invention has been completed.

That is, according to one aspect of the present invention,
A SUS triglyceride in which a saturated fatty acid S is bonded to the 1st and 3rd positions and an unsaturated fatty acid U is bonded to the 2nd position; a saturated fatty acid S is bonded to the 1st and 2nd positions; and an unsaturated fatty acid U is bonded to the 3rd position. And a SSU type triglyceride to which the SUS type triglyceride and the SSU type triglyceride have a mass ratio of 0.1: 1 to 1: 1,
Sorbitan fatty acid ester in which 80% or more of the total number of constituent fatty acids is palmitic acid,
With lecithin,
An oil / fat composition for confectionery bread is provided.

  In the aspect of this invention, it is preferable that mass ratio of the said lecithin and the said sorbitan fatty acid ester is 1: 1-1: 8.

  In the aspect of this invention, it is preferable that content of the said sorbitan fatty acid ester is 0.05-6.0 mass% with respect to the mass of the said fats and oils.

  In the aspect of this invention, it is preferable that content of the said SSU type | mold triglyceride in the said fats and oils is 7.5-25 mass%.

  In an embodiment of the present invention, the fat or oil contains a SUU type triglyceride in which a saturated fatty acid S is bonded to the 1st position and an unsaturated fatty acid U is bonded to the 2nd and 3rd positions, and the unsaturated fatty acid U is positioned in the 1st and 3rd positions. And further comprising a USU triglyceride bonded with a saturated fatty acid S at the 2-position and a UUU-type triglyceride with an unsaturated fatty acid U bonded at all of the 1-position, 2-position, and 3-position, The total content of the SUU-type triglyceride, the USU-type triglyceride, and the UUU-type triglyceride is preferably 52 to 78% by mass.

  In the aspect of this invention, it is preferable that content of the UUU type | mold triglyceride in the said fats and oils is 22-60 mass%.

  In the aspect of this invention, it is preferable that solid fat content of the said oil-fat composition is 25 to 45% at 10 degreeC, and is 10 to 30% at 20 degreeC.

  In the embodiment of the present invention, it is preferable to further comprise succinic acid monoglycerin fatty acid ester.

  In another aspect of the present invention, there is provided a plastic fat composition comprising the confectionery bread fat composition.

  In another aspect of the present invention, there is provided a confectionery bread dough comprising the confectionery bread fat composition.

  In another aspect of the present invention, a food produced using the confectionery bread dough is provided.

In another aspect of the present invention, there is provided a method for producing the confectionery bread oil composition as described above,
The oil and fat comprising 30% by mass or more of palm oil and fat,
The sorbitan fatty acid ester;
The lecithin;
The manufacturing method of the fats and oils composition for confectionery bakery which comprises the process of mix | blending is provided.

  Even if the fat composition for confectionery bread according to the present invention contains a lot of liquid oil, the dispersibility to the dough is good, it is easy to knead into the dough, and the oil does not bleed out even if stored for a long time. Foods such as breads, yeast confectionery, pastries, cakes and the like having stable physical properties, soft, crisp, and good mouth-melting texture can be obtained. Moreover, even when foods such as baked breads, yeast confectionery, pastries and cakes are stored in a chilled state, a soft texture can be maintained.

2 is a photomicrograph of oil crystal of Example 1. 2 is a micrograph of an oil crystal of Comparative Example 1. 4 is a photomicrograph of oil crystal of Comparative Example 3.

Oil and fat composition The oil and fat composition for confectionery bread according to the present invention comprises an oil and fat containing a specific type of triglyceride in a specific content and a specific emulsifier. The oil and fat composition may further contain food additives other than the emulsifier. The oil and fat composition can be used as a raw material suitable for confectionery and bread making.

Triglyceride In the present invention, triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1, 2, and 3 positions of triglyceride represent the positions where fatty acids are bonded. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.

  Analysis of the constituent fatty acids of triglycerides can be performed by gas chromatography (AOCS Ce5-86 compliant) or silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995) compliant).

  The saturated fatty acid S preferably has 12 to 24 carbon atoms, more preferably 12 to 22 carbon atoms, and still more preferably 12 to 20 carbon atoms. The two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids. Examples of the saturated fatty acid S include lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). It is done. In addition, said numerical description is carbon number of a fatty acid.

  The unsaturated fatty acid U preferably has 12 to 24 carbon atoms, more preferably 12 to 22 carbon atoms, and still more preferably 12 to 20 carbon atoms. Moreover, the same unsaturated fatty acid may be sufficient as the three unsaturated fatty acid U couple | bonded with each triglyceride molecule | numerator, and a different unsaturated fatty acid may be sufficient as it. Examples of unsaturated fatty acids U include myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), and the like. Can be mentioned. In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

The fats and oils used in the oil and fat composition have a SUS type triglyceride in which a saturated fatty acid S is bonded to the 1st and 3rd positions and an unsaturated fatty acid U is bonded to the 2nd position, and a saturated fatty acid S is bonded to the 1st and 2nd positions. And an SSU-type triglyceride having an unsaturated fatty acid U bonded to the 3-position. Fats and oils are composed of a SUU type triglyceride with saturated fatty acid S bonded at the 1st position and an unsaturated fatty acid U bonded at the 2nd and 3rd positions, and an unsaturated fatty acid U bonded at the 1st and 3rd positions, and saturated at the 2nd position. USU type triglyceride to which fatty acid S is bonded and UUU type triglyceride to which unsaturated fatty acid U is bonded to all of the 1st, 2nd and 3rd positions may further be included. The content of fats and oils in the fat and oil composition is preferably 70 to 99% by mass, and more preferably 80 to 98% by mass.

  The mass ratio of the SUS triglyceride and the SSU triglyceride is 0.1: 1 to 1: 1, preferably 0.3: 1 to 1: 1, more preferably 0.5: 1 to 0. 8: 1. If the mass ratio of the SUS-type triglyceride and the SSU-type triglyceride is within the above range, it is easy to crystallize at the time of manufacture, so the extensibility of the fat becomes good, and when kneading into confectionery bread dough, Can be obtained. In addition, when the oil for roll-in is used, there is no shrinkage of the dough after roll-in, and a thin film of bread such as baked Danish is thin and a beautiful layered bread can be obtained. Further, when the oil / fat composition is stored, liquid oil does not bleed out and stable physical properties can be obtained.

  The SSU-type triglyceride content in the fat is preferably 7.5 to 25% by mass, more preferably 10 to 25% by mass, and further preferably 13 to 25% by mass. If the content of the SSU type triglyceride is within the above range, it is easy to crystallize at the time of production, so that the extensibility of the oil and fat becomes good, and an oil and fat with good fabric dispersibility can be obtained. Further, when the oil and fat composition is stored, liquid oil does not ooze and stable physical properties can be obtained.

  The content of SUS type triglyceride in the fat is preferably 0.75 to 25% by mass, more preferably 3 to 25% by mass, and further preferably 6.5 to 22.5% by mass. If the content of the SUS type triglyceride is within the above range, the precipitation of fat and oil crystals is slow, so that foods such as baked breads, yeast confectionery, pastries and cakes can have a softer texture.

  The total content of SUU-type triglyceride, USU-type triglyceride and UUU-type triglyceride in fats and oils is preferably 52 to 78% by mass, more preferably 55 to 70% by mass, and further preferably 55 to 68% by mass. It is. If the total content of the SUU type triglyceride, the USU type triglyceride and the UUU type triglyceride is within the above range, the dough dispersibility and the storage stability of the oil / fat composition are good even when containing a large amount of liquid oil, Foods such as bread, yeast confectionery, pastries, cakes, etc. with a soft, moisturized and good mouthfeel can be obtained.

  The content of UUU type triglyceride in the fat is preferably 22 to 60% by mass, more preferably 24 to 55% by mass, and further preferably 25 to 50% by mass. If the content of UUU type triglycerides is within the above range, even if it contains a lot of liquid oil, the dough dispersibility, the storage stability of the oil and fat composition is good, it is soft and wrinkled, and it has a good mouth melt Foods such as breads, yeast confectionery, pastries and cakes can be obtained.

Emulsifier The fat and oil composition for confectionery bread according to the present invention contains, as an emulsifier, sorbitan fatty acid ester in which 80% or more of the total number of constituent fatty acids is palmitic acid, and lecithin. The combined use of sorbitan fatty acid ester and lecithin in which more than a certain amount of constituent fatty acids are palmitic acid delays the precipitation of fat crystals in foods such as baked breads, yeast confectionery, pastries, cakes, etc. A large amount of oil and fat in the state can be contained.

  The sorbitan fatty acid ester used in the present invention is 80% or more of the total number of constituent fatty acids, preferably 85% or more, more preferably 90% or more, and still more preferably 95% or more palmitic acid. If the palmitic acid content of the constituent fatty acid is within the above range, the amount of emulsifier added can be reduced, so that the flavor can be improved.

  The lecithin used in the present invention is a paste-like crude lecithin containing phospholipid and crude oil obtained from rapeseed, soybean, corn, sunflower, egg yolk, etc., high-purity lecithin obtained by further purifying crude lecithin, fractionated lecithin, enzymatically decomposed lecithin, etc. Is mentioned.

  The mass ratio of the lecithin and the sorbitan fatty acid ester is preferably 1: 1 to 1: 8, more preferably 1: 1 to 1: 5, and further preferably 1: 2 to 1: 5. . If the mass ratio of lecithin and sorbitan fatty acid ester is within the above range, the soft texture of the foods such as breads, yeast confectionery, pastries, cakes and cakes can be maintained over a long period of time. A good mouth melt can be imparted. Moreover, even when stored at a chilled temperature of 10 ° C. or lower, the precipitation of crystals is suppressed, and foods such as breads, yeast confectionery, pastries, cakes and the like having a soft texture can be obtained.

  The content of the sorbitan fatty acid ester is preferably 0.05 to 6.0% by mass, more preferably 0.1 to 5.0% by mass, and still more preferably 0.2% with respect to the mass of the fat. It is -4.0 mass%. If the content of the sorbitan fatty acid ester is within the above range, the precipitation of fat crystals is sufficiently delayed, the non-crystalline state is maintained, and breads and yeast confectionery having a good taste without feeling the miscellaneous taste due to the emulsifier, Foods such as pastries and cakes can be obtained.

  The content of lecithin is preferably 0.03 to 2.0% by mass, more preferably 0.06 to 1.5% by mass, and still more preferably 0.2 to 1%, based on the mass of the fat. 0.0% by mass. If the content of lecithin is within the above range, the precipitation of fat crystals is sufficiently delayed, the non-crystalline state is maintained, and breads, yeast confectionery, pastries, etc. with a good taste without feeling the miscellaneous taste due to the emulsifier. Foods such as cakes can be obtained.

  The confectionery bread oil composition according to the present invention may further contain a succinic acid monoglycerin fatty acid ester as an emulsifier. In the succinic acid monoglycerin fatty acid ester, the saturated fatty acid is preferably 70% or more, more preferably 80% or more of the total number of constituent fatty acids. The saturated fatty acid is preferably stearic acid. By adding succinic acid monoglycerin fatty acid ester, foods such as crisp breads, yeast confectionery, pastries and cakes can be obtained. The content of succinic acid monoglycerin fatty acid ester is preferably 0.05 to 6.0% by mass, more preferably 0.1 to 5.0% by mass, and still more preferably based on the mass of the fat and oil. It is 0.2-4.0 mass%. If the content of succinic acid monoglycerin fatty acid ester is within the above range, foods such as breads, yeast confectionery, pastries, cakes and the like that are more crisp can be obtained.

Food Additives The oil composition for confectionery bread according to the present invention may further contain food additives such as antioxidants, spices, coloring ingredients, fragrances, and emulsifiers. The food additive is not particularly limited, and a conventionally known food additive can be used.

  Examples of the antioxidant include L-ascorbic acid and L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, and tea extracts. Examples of spices include capsaicin, anethole, eugenol, cineol, and zingerone. Examples of the coloring component include carotene and astaxanthin. Examples of the fragrances include butter flavor and milk flavor. Any emulsifier can be added as long as it does not inhibit crystal retardation. Examples include glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester However, the addition of monoglycerin fatty acid ester is particularly preferable because it can prevent aging of foods such as breads, yeast confectionery, pastries and cakes.

Physical properties of oil and fat composition In the present invention, SFC represents the solid fat content and is measured according to the standard fat and oil analysis test method 2.2.9 solid fat content (NMR method). As a measuring method, an emulsifier is added to fats and oils, heated and dissolved at 70 ° C., tempered at 60 ° C. for 30 minutes using olive oil as a control sample, and then the NMR signal of each sample is measured. These samples are held at 0 ° C. for 30 minutes and further at 26 ° C. for 30 minutes. After tempering again at 0 ° C. for 30 minutes, tempering can be performed at measurement temperatures of 10 ° C. and 20 ° C. for 30 minutes.

  The solid fat content (SFC) of the confectionery bakery fat composition according to the present invention is preferably 25 to 45% at 10 ° C, more preferably 28 to 43%, still more preferably 30 to 40%. Yes, 10 to 30% at 20 ° C, more preferably 14 to 26%, and still more preferably 14 to 20%. If the solid fat content (SFC) of the oil / fat composition is within the above range, the dispersibility in the dough is good, and even when the oil / fat composition is stored for a long time, a liquid oil that does not bleed out can be obtained. .

Manufacturing method of fats and oils composition The manufacturing method of the fats and oils composition for confectionery bakery by this invention includes the process of mix | blending said fats and oils, said sorbitan fatty acid ester, and a lecithin. For example, by dissolving the above fats and oils, adding the above sorbitan fatty acid ester and lecithin and, if necessary, the above food additives into the dissolved fats and oils, and uniformly dispersing and dissolving by a known method can do.

  The fat used as the raw material for the confectionery bakery fat composition according to the present invention is preferably a palm-based fat, and is 30% by mass or more, preferably 40% by mass or more, more preferably 50% by mass or more of the whole raw material fat. It is preferably a palm oil. As fats and oils other than palm-based fats and oils used in the confectionery bread fat and oil composition of the present invention, pork fat, milk fat, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil Etc. are used. In order to appropriately adjust the balance of the total content of SUU-type triglycerides, USU-type triglycerides, UUU-type triglycerides and SSU-type triglycerides in fats and oils, one or more kinds are selected, It is preferable to contain 90 mass%.

  The palm-based fats and oils in the present invention may be any palm oil, fractionated palm oil, and processed oils thereof (one that has been subjected to one or more treatments during curing and transesterification). Palm olein, palm stearin, two-stage fractionated oil of palm olein (palm super olein) and palm mid fraction, palm stearin (soft stearin), two-stage fractionated oil of palm stearin (Super stearin) etc. are mentioned. Moreover, in the case of the transesterification oil and hardened oil which used the mixed oil of 1 or more types of those and fats and oils other than palm oil as raw material oil, the quantity according to the palm oil fat content in raw oil and fat is handled as palm oil and fat. . Palm kernel oil is a fat extracted from palm seeds, but has different properties from palm oil, and the palm-based fat of the present invention does not contain palm kernel-derived fat. By using palm olein transesterified oil as palm-based fats and oils, it can contain a lot of asymmetric fats and oils that are SSUs, and it is easy to crystallize when producing shortening or margarines, etc. Can be obtained.

  The transesterification reaction used to obtain the transesterified oil may be a chemical transesterification reaction or an enzymatic transesterification reaction. The chemical transesterification reaction is a transesterification reaction with poor regiospecificity carried out using a chemical catalyst such as sodium methylate (also referred to as random transesterification).

  In the chemical transesterification reaction, for example, according to a conventional method, the raw oil and fat is sufficiently dried and 0.1 to 1% by mass of the catalyst is added to the raw oil and fat. It can be performed by stirring for ˜1 hour. After completion of the transesterification reaction, the catalyst can be washed away with water and then subjected to decolorization and deodorization treatments carried out in a normal edible oil refining process.

  The enzymatic transesterification reaction is performed using lipase as a catalyst. As the lipase, a lipase powder or an immobilized lipase obtained by immobilizing a lipase powder on a carrier such as celite or an ion exchange resin can be used. Depending on the type of lipase, the transesterification reaction by enzymatic transesterification can be a transesterification reaction with poor regiospecificity, or a transesterification reaction with high 1,3-position specificity.

  Examples of lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).

  Examples of the lipase capable of performing transesterification with a high 1,3-position specificity include immobilized lipases derived from Rhizome Coalme High (such as Lipozyme TLIM and Lipozyme RMIM manufactured by Novozymes).

  In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40 It can be carried out by stirring at ~ 70 ° C for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, after removing the lipase powder or the immobilized lipase by filtration or the like, decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.

Use The confectionery bread fat composition according to the present invention can be suitably used for the production of a plastic fat composition. Examples of the plastic fat composition include shortening, margarines containing water, additives and the like. The emulsified form of margarines may be W / O type, O / W / O type, O / W, or W / O / W type. Such a plastic fat composition can also be suitably used for the production of foods such as breads, yeast confectionery, pastries and cakes.

  In the case of margarines, 65 to 99.5% by mass of the confectionery bakery fat composition of the present invention can be added. In addition to water, milk such as milk and skim milk, cream, cheese such as natural cheese and processed cheese, concentrated milk, skim concentrated milk, sweetened milk, sweetened skim milk, whole milk powder, skimmed milk powder, cream powder, whey powder , Protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, dairy products such as total milk protein, sodium caseinate, potassium casein, soy protein, pea protein, wheat protein, etc. Plant proteins, monosaccharides such as glucose, fructose, galactose, mannose, disaccharides such as lactose, sucrose, mastose, sugars such as oligosaccharides, trehalose, sugar alcohol, starch, starch degradation products, polysaccharides, emulsifiers, salts, Acidulant, pH adjuster, etc. It can be added.

  Margarines and shortenings can be produced by a conventionally known method. Specifically, margarines are emulsions containing the confectionery bakery fat composition of the present invention, shortenings are confectionery bakery fat composition of the present invention, a cooling mixer such as a combinator, perfector, and bottor. Can be obtained by mixing with rapid cooling.

  Moreover, the fats and oils composition for confectionery bread by this invention can be used suitably for manufacture of confectionery bread dough. The confectionery bakery fat composition according to the present invention has good dispersibility in confectionery bakery dough, is easily kneaded into confectionery bakery dough, and has stable physical properties without oozing out of oil even when stored for a long time. By using such confectionery bread dough to produce foods such as breads, yeast confectionery, pastries, cakes, etc., soft and meltable foods can be obtained.

  The confectionery bread dough using the fat composition for confectionery bread of the present invention may be frozen and stored as a frozen dough. In addition to baking, food such as microwave cooking, steaming, and frying is obtained. be able to.

  Examples of foods using the confectionery bread dough of the present invention include breads such as breads, table rolls, confectionery breads, cooked breads, French breads and live reds, yeast sweets such as stollen, panettone, kuguroff, brioche, donuts, and Danish , Pastries such as croissants and pies, butter cakes, pound cakes, sponges, biscuits, cookies, donuts, busses, hot cakes, waffles and the like.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not construed as being limited to the contents of the following examples.

Production of Margarine for Bread Kneading Oils and fats were mixed at the blending ratios (parts by mass) shown in Tables 1 and 2, and after heating to 70 ° C., an emulsifier was added, and Examples 1-12 and Comparative Examples 1-7 An oil / fat composition was obtained. The triglyceride content in the oil and fat composition was analyzed by gas chromatography (AOCS Ce5-86 compliant). Moreover, the solid fat content (SFC) of 10 degreeC and 20 degreeC of the fats and oils composition was measured in accordance with the standard fat analysis method (2.2.9-2003 solid fat content (NMR method)). The respective results are shown in Table 1 and Table 2.

  Furthermore, the microscope pictures after leaving the oil-fat composition of Example 1, Comparative Example 1, and Comparative Example 3 at 20 degreeC for 72 hours are shown in FIGS. 1-3, respectively. In FIG. 1, the white crystalline part and the black non-crystalline part (liquid part) of fats and oils were clearly separated. In FIG. 2, crystals grew and there were few amorphous parts. In FIG. 3, fine crystals were precipitated. From these results, it was found that the use of sorbitan fatty acid ester in which 80% or more of the total number of constituent fatty acids is palmitic acid, together with lecithin, can delay the precipitation of fat crystals and maintain an amorphous state. In addition, as shown in FIG. 1, when there are many non-crystalline parts, it is considered that a soft texture can be obtained because a hard crystal part is rarely felt when eaten as confectionery or bread. On the other hand, when there are many crystal parts as shown in FIGS. 2 and 3, it is considered that a hard crystal part is felt when eating as a confectionery or bread, and a soft texture cannot be obtained.

Subsequently, 82 parts by mass of the oil and fat composition produced above was adjusted to 70 ° C. to obtain an oil phase. On the other hand, 1.5 parts by mass of skim milk powder was added to 16.5 parts by mass of water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, the water phase is added to the oil phase, stirred with a mixer, emulsified into a water-in-oil type, rapidly cooled with a combinator, kneaded, and margarine for bread kneading with the following blending ratio. Got.
Margarine-containing fat and oil composition 82 parts by weight Water 16.5 parts by weight Nonfat dry milk 1.5 parts by weight

Production of Bread Bread was produced using the margarine for kneading bread produced as described above under the following formulation and production conditions. Specifically, water in which yeast was dispersed, yeast food, and strong flour were put into a mixer ball, and using a hook, mixing and fermentation were performed under the following conditions to obtain a medium-sized dough. Then, add ingredients other than margarine and medium seed dough blended in the main shell, mix at low speed 3 minutes and medium speed 3 minutes, then add margarine and mix at low speed 3 minutes and medium speed 4 minutes to obtain bread dough It was. The soaking temperature was 28 ° C. Then, after taking a floor time for 20 minutes at room temperature, it was molded and fermented with a proofer at 38 ° C. and 80% humidity for 45 minutes, and then baked at 200 ° C. for 40 minutes to obtain bread. The baked bread was allowed to cool at room temperature and then stored in a constant temperature bath at 20 ° C.
Mixed bread / medium
Powerful powder 70 parts by weight Yeast 2.5 parts by weight Yeast food 0.1 part by weight Water 40 parts by weight / main body mixture Powerful powder 30 parts by weight Upper white sugar 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Margarine 5 parts by weight Water 25 parts by mass
Bread production and medium seed conditions Mixing: Low speed 4 minutes, Medium low speed 1 minute Boiled temperature: 24 ° C
Fermentation time: 27 ° C, 75%, 4 hours End point temperature: 29 ° C
・ Home condition Mixing: Low speed 3 minutes, Medium low speed 3 minutes, (Margarine input), Low speed 3 minutes, Medium low speed 4 minutes 捏 Upside temperature: 28 ℃
Floor time: 20 minutes Molding: Molder: 3mm Pullman type Proof: 38 ° C, 80%, 45 minutes Firing: 200 ° C 40 minutes

  The following evaluation was performed about the margarine for bread kneading and bread produced in Examples 1-12 and Comparative Examples 1-7. The respective evaluation results are shown in Table 3 and Table 4.

-Dispersibility to dough The time when the margarine lump disappeared when margarine was added to the dough was visually evaluated.
Evaluation criteria A : Dispersed within 1 minute 30 seconds to 2 minutes.
○: Dispersed within 2 minutes to 2 minutes 30 seconds.
Δ: Dispersed within 2 minutes 30 seconds to 3 minutes.
X: Dispersed in more than 3 minutes.

・ Leaf of oil and fat (for bread kneading)
Margarine was cut into a size of 2 cm × 2 cm × 2 cm pieces, and the oil and fat ooze out when stored at 30 ° C. for 3 days was visually evaluated.
Evaluation Criteria A : Good with no oozing.
○: Although it did not bleed, it was slightly glossy.
Δ: There was a slight oozing.
X: There was a oozing.

-Texture measuring method of bread The bread was sliced into a thickness of 30 mm, and then a small piece cut into 25 mm x 20 mm so that the center of the bread was at the center was used as a measurement sample. Using a Yamaden Corporation creep meter, the hardness of each sample was measured by a texture test (compression rate: 40%, plunger diameter 4 cm cylindrical, entry speed 1 mm / second), and each sample was measured 10 samples. The average value was calculated and evaluated as follows.
・ Bread softness (texture) D + 1
Bread preserved for 1 day (D + 1) in a constant temperature bath at 20 ° C
Evaluation standard ( ^double- circle): The hardness in a texture test was 1500 (N / m < ² >) or less.
A: The hardness in the texture test was more than 1500 to 2000 (N / m ² ) or less.
(Triangle | delta): Hardness in the texture test was more than 2000-2500 (N / m < ² >) or less.
X: The hardness in the texture test was more than 2500 (N / m ² ).
・ Bread softness (texture) D + 3
Bread preserved for 3 days (D + 3) in a constant temperature bath at 20 ° C
Evaluation standard ( ^double- circle): The hardness in a texture was 1750 (N / m < ² >) or less.
○: The hardness in the texture was from more than 1750 to 2250 (N / m ² ) or less.
(Triangle | delta): The hardness in a texture was more than 2250-2750 (N / m < ² >) or less.
X: The hardness in the texture was more than 2750 (N / m ² ).
・ Bread softness (texture) D + 1
Bread preserved for 1 day in a 5 ° C thermostat (D + 1)
Evaluation standard ( ^double- circle): The hardness in a texture test was 2250 (N / m < ² >) or less.
A: The hardness in the texture test was more than 2250 to 2750 (N / m ² ) or less.
(Triangle | delta): Hardness in the texture test was more than 3250-3750 (N / m < ² >) or less.
X: The hardness in the texture test was more than 4250 (N / m ² ).

-Sensory evaluation and softness of bread bread After baking the bread bread at 20 ° C for one day, the softness of bread bread was evaluated by 10 panelists as follows.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

-Mouth Melting After baking the baked bread for 1 day at 20 ° C., 10 panelists evaluated the mouth melting of the bread as follows.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

・ Cleaps After storing the baked bread at 20 ° C. for one day, the crispness of the bread was evaluated by 10 panelists as follows.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

・ Shitori After baking the baked bread for 1 day at 20 ° C., the panelists evaluated the bread squeeze by 10 panelists as follows.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

Production of Margarine for Cake The fat and oil compositions of Examples 13 to 22 and Comparative Examples 8 to 13 were obtained in the same manner as in the production of margarine for kneading bread at the blending ratio (parts by mass) shown in Tables 5 and 6. It was. The triglyceride content in the oil and fat composition and the solid fat content (SFC) of the oil and fat composition were measured in the same manner as in the production of margarine for bread kneading. The respective results are shown in Table 5 and Table 6.

  Subsequently, the margarine for cake was obtained in the same manner as the production of the margarine for kneading bread.

Production of Pound Cake Using the margarine for cake produced above, a pound cake was produced by the following composition and production method.
Compound cake flour 100 parts by weight Upper white sugar 100 parts by weight Margarine 100 parts by weight Whole egg 100 parts by weight Baking powder 2 parts by weight
Pound cake production method Mixing: The sugar batter method was used. Margarine and white sucrose were rubbed together and the specific gravity was adjusted to 0.75. Thereafter, all the eggs were gradually added together, and finally the flour and baking powder were added together to make the final specific gravity 0.8 to 0.85.
Weight per unit: 350 g per unit weight was applied to a pound mold.
Firing: Firing was performed at 165 ° C. for 35 minutes.

  The following evaluation was performed on the margarine for cake and the pound cake produced in Examples 13 to 22 and Comparative Examples 8 to 13. The respective evaluation results are shown in Table 7 and Table 8.

・ Leaf of oil and fat (for cakes)
Margarine was cut into a size of 2 cm × 2 cm × 2 cm pieces, and the oil and fat ooze out when stored at 30 ° C. for 3 days was visually evaluated.
Evaluation Criteria A : Good with no oozing.
○: Although it did not bleed, it was slightly glossy.
Δ: There was a slight oozing.
X: There was a oozing.

-Sensory evaluation of the pound cake After the fired pound cake was stored at 20 ° C for 1 day and 3 days, the softness of the pound cake was evaluated by 10 panelists as follows.
・ Softness
Evaluation criteria A : Eight or more out of 10 people evaluated that they were soft.
A: 7 to 5 out of 10 people evaluated that they were soft.
(Triangle | delta): It evaluated that 4-3 persons were soft among 10 persons.
X: Evaluated that 2 or less of 10 people were soft.

After the baked pound cake was stored at 20 ° C. for 1 day, melting of the pound cake was evaluated by 10 panelists as follows.
・ Melting mouth
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

-Shitori After baking the pound cake for 1 day at 20 degreeC, the panel cake was evaluated by the 10 panelists as follows.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

Production of roll-in margarine In the blending ratio (parts by mass) shown in Table 9 and Table 10, the fat and oil compositions of Examples 23 to 33 and Comparative Examples 14 to 17 were prepared in the same manner as in the production of bread kneading margarine. Obtained. The triglyceride content in the oil and fat composition and the solid fat content (SFC) of the oil and fat composition were measured in the same manner as in the production of margarine for bread kneading. The respective results are shown in Table 9 and Table 10.

Subsequently, 82 parts by mass of the oil and fat composition produced above was adjusted to 70 ° C. to obtain an oil phase. On the other hand, 1.5 parts by mass of skim milk powder and 1.0 part by mass of sodium chloride were added to 15.5 parts by mass of water, and heat sterilized at 85 ° C. to obtain an aqueous phase. Next, the aqueous phase is added to the oil phase, stirred with a mixer, emulsified into a water-in-oil type, rapidly cooled with a combinator, kneaded, and molded into a 25 cm × 21 cm × 1 cm sheet. A roll-in margarine having the following blending ratio was obtained.
Margarine-containing fat and oil composition 82 parts by weight Water 15.5 parts by weight Nonfat dry milk 1.5 parts by weight Salt 1.0 parts by weight

It was prepared Danish the formulation and production conditions of production following Danish. Specifically, materials other than margarine for bread kneading and margarine for roll-in are put into a mixer, mixed for low speed 3 minutes, medium low speed 5 minutes, and then mixed with margarine for bread kneading, low speed 2 minutes, medium Mixing was performed at low speed for 4 minutes to obtain a dough. After taking the floor time, the dough was retarded overnight at 0 ° C. A roll-in margarine was folded into this dough to obtain a gauge thickness of 3 mm, and then cut into 10 cm pieces, molded into a Danish mold, baked and fired to obtain a Danish.
Danish blended strong powder 100 parts by weight Upper white sugar 10 parts by weight Salt 1.6 parts by weight Nonfat dry milk 4 parts by weight Margarine for kneading bread (Adfree 400 Miyoshi oil and fat emulsifier-free margarine) 10 parts by weight Yeast 4 parts by weight Water 63 parts by weight 20 parts by weight for 100 parts by weight of roll-in margarine
Manufacturing conditions for Danish dough Mixing: Low speed 3 minutes, Medium low speed 5 minutes, (Margarine input), Low speed 2 minutes, Medium low speed 4 minutes 捏 Upside temperature: 25 ℃
Floor time: 27 ° C 75% 30 minutes Retard: 0 ° C overnight Roll-in: 3 folds x 2 times Retard 20 minutes
3 folds x 1 retard 60 minutes Molding: sheeter gauge thickness 3mm
Proof: 35 ° C 75% 60 minutes

  The roll-in margarine and Danish produced in Examples 23 to 33 and Comparative Examples 14 to 17 were evaluated as follows. The respective evaluation results are shown in Table 11 and Table 12.

-Workability at the time of roll-in 400 g of sheet-shaped roll-in margarine was put on about 2 kg of cloth, and the workability of the roll-in margarine at the time of folding was evaluated as follows.
Evaluation Criteria A : The oil and fat were not cut and the elongation was very good.
○: The oil was not broken and the elongation was good.
(Triangle | delta): Although there was some oil and fat shortage, elongation was favorable.
X: There was a tendency for oil or fat to break or kneaded into the dough.

-Shrinkage of fabric after roll-in A fabric molded to a thickness of 3 mm was cut into 10 cm squares, and the height when 10 sheets were stacked was measured and evaluated as follows.
Evaluation criteria ◎: 55 mm or less ○: 55 mm to 60 mm or less △: 60 mm to 65 mm or less ×: 65 mm or more

-Formation state of the Danish layer The Danish was cut at the center, and the formation state of the layer was visually evaluated as follows.
Evaluation Criteria A : The film was very thin and formed a clean layer.
◯: A thin film and a beautiful layer were formed.
(Triangle | delta): It was a little film thickness and there was little formation of a layer.
X: The film was thick and the formation of the layer was small.

・ Leaf of oil and fat (for roll-in)
The sheet margarine was cut into a size of 5 cm × 5 cm (× 1 cm (thickness)) piece with parchment paper attached, and the oozing of the oil and fat when stored at 25 ° C. for 5 days was visually evaluated.
Evaluation Criteria A : Good with no oozing.
○: Although it did not bleed, it was slightly glossy.
Δ: There was a slight oozing.
X: There was a oozing.

-Sensory evaluation and softness of Danish After baking the baked Danish for 1 day and 3 days, the softness of the Danish was evaluated by 10 panelists as follows.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

-Melting in the mouth After the baked Danish was stored at 20 ° C for 1 day, the melting of the Danish in the mouth was evaluated by 10 panelists as follows.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

-Cutting of teeth After storing the baked Danish at 20 ° C for 1 day, the cutting of Danish was evaluated by 10 panelists as follows.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

・ Shittori After the baked Danish was stored at 20 ° C. for 1 day, the Danish wrinkle was evaluated by 10 panelists as follows.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

Claims (11)

SUS-type triglyceride in which saturated fatty acid S is bonded to the 1st and 3rd positions and unsaturated fatty acid U is bonded to the 2nd position, saturated fatty acid S is bonded to the 1st and 2nd positions, and the saturated fatty acid S is bonded to the 3rd position. Comprising a bound SSU triglyceride, wherein the mass ratio of the SUS triglyceride and the SSU triglyceride is 0.1: 1 to 1: 1;
Sorbitan fatty acid ester in which 80% or more of the total number of constituent fatty acids is palmitic acid,
Succinic acid monoglycerol fatty acid ester,
With lecithin,
An oil / fat composition for confectionery bread, comprising:   The fat and oil composition for confectionery bread according to claim 1, wherein a mass ratio of the lecithin and the sorbitan fatty acid ester is 1: 1 to 1: 8.   The fat and oil composition for confectionery bread according to claim 1 or 2, wherein a content of the sorbitan fatty acid ester is 0.05 to 6.0 mass% with respect to a mass of the fat or oil.   The fat and oil composition for confectionery bread according to any one of claims 1 to 3, wherein the content of the SSU triglyceride in the fat is 7.5 to 25% by mass.   The oil and fat is a SUU-type triglyceride in which a saturated fatty acid S is bonded to the 1st position and an unsaturated fatty acid U is bonded to the 2nd and 3rd positions; an unsaturated fatty acid U is bonded to the 1st and 3rd positions; Further comprising a USU type triglyceride having a saturated fatty acid S bonded thereto, and a UUU type triglyceride having an unsaturated fatty acid U bonded to all of the 1st, 2nd and 3rd positions, the SUU type triglyceride in the oil and fat, The fat and oil composition for confectionery bread according to any one of claims 1 to 4, wherein the total content of the USU type triglyceride and the UUU type triglyceride is 52 to 78% by mass.   The fats and oils composition for confectionery bread according to any one of claims 1 to 5, wherein the content of UUU type triglyceride is 22 to 60% by mass.   The fat composition for confectionery bread according to any one of claims 1 to 6, wherein the solid fat content of the fat composition is 25 to 45% at 10 ° C and 10 to 30% at 20 ° C. object. A plastic fat composition comprising the fat composition for confectionery bread according to any one of claims 1 to 7 . A confectionery bread dough comprising the oil composition for confectionery bread according to any one of claims 1 to 7 . A food produced using the confectionery bread dough according to claim 9 . A method of manufacturing a confectionery bakery fat composition according to any one of claims 1 to 7
The oil and fat comprising 30% by mass or more of palm oil and fat,
The sorbitan fatty acid ester;
The succinic acid monoglycerin fatty acid ester,
The lecithin;
The manufacturing method of the fats and oils composition for confectionery bakery which comprises the process of mix | blending.