JP6163325B2 - Oil composition for bread making, and method for producing bread making - Google Patents
Oil composition for bread making, and method for producing bread making Download PDFInfo
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- JP6163325B2 JP6163325B2 JP2013047431A JP2013047431A JP6163325B2 JP 6163325 B2 JP6163325 B2 JP 6163325B2 JP 2013047431 A JP2013047431 A JP 2013047431A JP 2013047431 A JP2013047431 A JP 2013047431A JP 6163325 B2 JP6163325 B2 JP 6163325B2
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- 235000008429 bread Nutrition 0.000 title claims description 30
- 238000004519 manufacturing process Methods 0.000 title description 7
- 239000003921 oil Substances 0.000 claims description 60
- 235000019198 oils Nutrition 0.000 claims description 53
- 229920001285 xanthan gum Polymers 0.000 claims description 28
- 239000000230 xanthan gum Substances 0.000 claims description 28
- 235000010493 xanthan gum Nutrition 0.000 claims description 28
- 229940082509 xanthan gum Drugs 0.000 claims description 28
- 229920002907 Guar gum Polymers 0.000 claims description 25
- 239000000665 guar gum Substances 0.000 claims description 25
- 235000010417 guar gum Nutrition 0.000 claims description 25
- 229960002154 guar gum Drugs 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 9
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- 150000004676 glycans Chemical class 0.000 description 12
- 229920001282 polysaccharide Polymers 0.000 description 12
- 239000005017 polysaccharide Substances 0.000 description 12
- 230000008719 thickening Effects 0.000 description 11
- 238000002156 mixing Methods 0.000 description 5
- 150000007524 organic acids Chemical class 0.000 description 5
- 229920000223 polyglycerol Polymers 0.000 description 4
- 150000004671 saturated fatty acids Chemical class 0.000 description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000012489 doughnuts Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 229910052740 iodine Inorganic materials 0.000 description 3
- 239000011630 iodine Substances 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 235000012461 sponges Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
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- 229930006000 Sucrose Natural products 0.000 description 2
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- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
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- 239000000463 material Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
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- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 description 1
- 235000017471 coenzyme Q10 Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、製パン類用油脂組成物、及び、当該油脂組成物を使用する製パン類の製造方法に関するものである。更に詳しくは、パン類、ドーナツ、スポンジケーキ等に配合される油脂組成物であり、生地を焼成した際に食感(特にもっちり感)に優れた製パン類の製造をすることができる油脂組成物、及び、当該油脂組成物を使用する製パン類の製造方法を提供するものである。 TECHNICAL FIELD The present invention relates to an oil and fat composition for bread making and a method for producing bread making using the oil and fat composition. More specifically, it is an oil / fat composition blended in breads, donuts, sponge cakes, etc., and can be used to produce breads with excellent texture (especially a feeling of stickiness) when the dough is baked. The present invention provides a composition and a method for producing bread making using the oil and fat composition.
製パン類においては、その食感に流行性があり、製パン類のもっちりした食感が好まれるようになってきている。 Breadmaking is popular in its texture, and the tight texture of breadmaking is becoming popular.
従来、製パン類において、多糖類は製品保存中の老化抑制の観点から添加されている。 Conventionally, in bread making, polysaccharides are added from the viewpoint of inhibiting aging during product storage.
特許文献1には、ガム質・デンプン質・蛋白質からなる組成物に一部食用油脂を加えたものを用いた技術が提案されている。しかし、これら技術ではパン生地調製中に増粘剤自身が吸水・凝集してしまい、分散効率が低下することにより老化防止効果が低下する上、増粘剤の凝集物自身が食感に悪影響を及ぼし、ねとつき等を生じてしまい、口どけ感の低下が認められた。 Patent Document 1 proposes a technique using a composition obtained by adding a part of edible oils and fats to a composition comprising gum, starch and protein. However, with these technologies, the thickener itself absorbs water and aggregates during bread dough preparation, and the anti-aging effect is reduced due to a decrease in dispersion efficiency.In addition, the thickener aggregate itself adversely affects the texture. , Stickiness, etc. occurred, and a decrease in mouthfeel was observed.
特許文献2には、食用油脂(A)50〜85重量部、乳化剤(B)10〜30重量部、保湿剤(C)としての増粘多糖類(0.1〜10重量部)を含有する油脂組成物が開示されている。その実施例では、乳化剤と増粘多糖類が所定範囲であり、多量の乳化剤を含有することが、課題解決のための効果を得るために必須であることが示されている。一方で、当該範囲外では、増粘多糖類として、キサンタンガム単独使用したものは、しっとり感や口どけ感等十分ではないことが開示されている(比較例1、2、4)。 Patent Document 2 contains 50 to 85 parts by weight of edible fat (A), 10 to 30 parts by weight of an emulsifier (B), and a thickening polysaccharide (0.1 to 10 parts by weight) as a humectant (C). An oil and fat composition is disclosed. In the examples, it is shown that the emulsifier and the thickening polysaccharide are in a predetermined range, and that a large amount of the emulsifier is essential to obtain the effect for solving the problem. On the other hand, outside this range, it has been disclosed that the use of xanthan gum alone as the thickening polysaccharide is not sufficient, such as moist feeling and mouthfeel (Comparative Examples 1, 2, 4).
このように、口どけ感を損なうことなく、製パン類にもっちりとした食感を付与する製パン用油脂組成物は見出されていない。従って、本発明は、このような問題点に鑑み、製パン類の生地に配合した際に、口どけ感を損なうことなく、もっちりとした食感に優れた製パン類を製造することができる油脂組成物、及び、当該油脂組成物を使用した製パン類の製造方法を提供することを目的とする。 Thus, an oil and fat composition for breadmaking that gives a tight texture to bread-making products without impairing the mouthfeel has not been found. Therefore, in view of such problems, the present invention is capable of producing bread-making products having a good texture without sacrificing a mouthfeel when blended with bread dough. It aims at providing the manufacturing method of the bread-making using the oil-and-fat composition which can be used, and the said oil-and-fat composition.
本発明者は、鋭意研究の結果、2種類の増粘多糖類を所定量含有することにより、口どけ感を損なうことなく、もっちりとした食感に優れた製パン類を製造することができる油脂組成物を見出した。 As a result of earnest research, the present inventor can produce bread-making products having a good texture without sacrificing a mouthfeel by containing a predetermined amount of two types of thickening polysaccharides. The oil-fat composition which can be found was discovered.
すなわち、本発明は、キサンタンガムとグァーガムの含有重量比が3:1〜1:10であることを特徴とする、キサンタンガム及びグァーガムを含有する油脂組成物である。 That is, the present invention is an oil and fat composition containing xanthan gum and guar gum, wherein the weight ratio of xanthan gum and guar gum is 3: 1 to 1:10.
また、前記キサンタンガムと前記グァーガムの含有量の合計が0.3〜4重量%であることが好ましい。 Moreover, it is preferable that the sum total of content of the said xanthan gum and the said guar gum is 0.3-4 weight%.
前記油脂組成物には、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリン脂肪酸エステルから選ばれる1種または2種以上の乳化剤を含有することが好ましい。 The oil and fat composition preferably contains one or more emulsifiers selected from monoglycerin fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerin fatty acid esters.
また、本発明は、キサンタンガムとグァーガムの含有重量比が3:1〜1:10である、キサンタンガム及びグァーガムを含有する油脂組成物を配合することを特徴とする製パン類の製造方法である。 Moreover, this invention is a manufacturing method of breadmaking characterized by mix | blending the fats and oils composition containing xanthan gum and guar gum whose content weight ratio of xanthan gum and guar gum is 3: 1 to 1:10.
また、本発明は、キサンタンガムとグァーガムの含有重量比が3:1〜1:10である、キサンタンガム及びグァーガムを含有する油脂組成物を製パン類の生地に配合することを特徴とする製パン類の食感改良方法である。 Moreover, this invention mix | blends the oil-and-fat composition containing a xanthan gum and guar gum whose content weight ratio of a xanthan gum and a guar gum is 3: 1 to 1:10 to the bread dough characterized by the above-mentioned. This is a texture improvement method.
本発明の油脂組成物は、パン類、ドーナツ、スポンジケーキ、ベーグル等に配合した際に、口どけ感を損なうことなく、もっちりとした食感に優れた製パン類を製造することができる。 The oil-and-fat composition of the present invention can produce bread-making products with a good texture without sacrificing a mouthfeel when blended in breads, donuts, sponge cakes, bagels, etc. .
本発明は、キサンタンガムとグァーガムの含有重量比が3:1〜1:10であることを特徴とする、キサンタンガム及びグァーガムを含有する油脂組成物である。 The present invention is an oil and fat composition containing xanthan gum and guar gum, wherein the weight ratio of xanthan gum and guar gum is 3: 1 to 1:10.
本発明の製パン類とは、例えば、パン類、ドーナツ、スポンジケーキ、ベーグル等である。 Examples of the bread making of the present invention include breads, donuts, sponge cakes, bagels and the like.
本発明で使用するキサンタンガム及びグァーガムは、一般に食用に用いられているものを使用することができる。油脂組成物中のキサンタンガムとグァーガムの含有重量比は、2:1〜1:5が好ましい。また、油脂組成物中のキサンタンガム及びグァーガムの合計の含有量(重量%)は、好ましくは0.3〜4重量%であり、より好ましくは0.5〜2.8重量%であり、さらに好ましくは0.6〜2.5重量%であり、最も好ましくは0.6〜1.2重量%である。 As the xanthan gum and guar gum used in the present invention, those generally used for food can be used. The content weight ratio of xanthan gum and guar gum in the oil / fat composition is preferably 2: 1 to 1: 5. The total content (% by weight) of xanthan gum and guar gum in the oil and fat composition is preferably 0.3 to 4% by weight, more preferably 0.5 to 2.8% by weight, and still more preferably. Is 0.6 to 2.5 wt%, most preferably 0.6 to 1.2 wt%.
本発明の油脂組成物の油脂含量は、好ましくは70重量%以上であり、より好ましくは80重量%以上であり、さらに好ましくは90重量%以上である。 The fat and oil content of the oil and fat composition of the present invention is preferably 70% by weight or more, more preferably 80% by weight or more, and further preferably 90% by weight or more.
本発明において、乳化剤を併用することができる。乳化剤として、モノグリセリン脂肪酸エステル、有機酸モノグリセリン脂肪酸エステル、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、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等が挙げられる。好ましくは、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリン脂肪酸エステルから選ばれる1種または2種以上の乳化剤である。また、有機酸モノグリセリン脂肪酸エステルとしてグリセリンジアセチル酒石酸脂肪酸エステルが好ましい。 In the present invention, an emulsifier can be used in combination. Examples of the emulsifier include monoglycerol fatty acid ester, organic acid monoglycerol fatty acid ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin. Preferably, it is one or more emulsifiers selected from monoglycerol fatty acid esters, polyglycerol fatty acid esters, and organic acid monoglycerol fatty acid esters. Moreover, glycerol diacetyl tartaric acid fatty acid ester is preferable as the organic acid monoglycerol fatty acid ester.
また、上記乳化剤のHLBは、好ましくは3〜16であり、より好ましくは3〜12であり、さらに好ましくは4〜10である。そうすることにより、もっちり感をより高めることができる。 Moreover, HLB of the said emulsifier becomes like this. Preferably it is 3-16, More preferably, it is 3-12, More preferably, it is 4-10. By doing so, the stickiness can be further enhanced.
また、上記乳化剤の含量は、0.5重量%以上6重量%以下であることが好ましく、0.5重量%以上5重量%以下であることがより好ましい。 The content of the emulsifier is preferably 0.5% by weight to 6% by weight, and more preferably 0.5% by weight to 5% by weight.
本発明で使用する油脂としては、通常食用として使用することのできる油脂である。例えば、大豆油、菜種油、コーン油、パーム油、パームオレイン、綿実油、落花生油、紅花油、ひまわり油、米油、小麦胚芽油、オリーブオイル、グレープシードオイル、ゴマ油、シソ油、パーム核油、やし油、カカオ脂、えごま油、牛脂、ラード、鶏油、魚油、乳脂、MCT及びこれらの水添油、分別油、エステル交換油、さらにはこれらの油を1種あるいは2種以上配合した油脂である。好ましくはパーム油を30重量%以上配合したものであり、より好ましくは40〜80重量%、さらに好ましくは45〜60重量%配合したものである。 As fats and oils used by this invention, it is the fats and oils which can be normally used as food. For example, soybean oil, rapeseed oil, corn oil, palm oil, palm olein, cottonseed oil, peanut oil, safflower oil, sunflower oil, rice oil, wheat germ oil, olive oil, grape seed oil, sesame oil, perilla oil, palm kernel oil, Palm oil, cacao butter, sesame oil, beef tallow, lard, chicken oil, fish oil, milk fat, MCT and hydrogenated oil, fractionated oil, transesterified oil, and one or more of these oils It is a fat. Preferably, palm oil is blended at 30% by weight or more, more preferably 40-80% by weight, and even more preferably 45-60% by weight.
本発明の油脂組成物には、機能を阻害しない限り、通常の油脂に用いられる添加剤を適宜配合することができる。具体的には、ビタミン類、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムQ、γ-オリザノール等が挙げられる。 In the oil and fat composition of the present invention, additives used for normal oils and fats can be appropriately blended as long as the function is not impaired. Specific examples include vitamins, ascorbic acid fatty acid esters, lignans, coenzyme Q, and γ-oryzanol.
本発明は、キサンタンガムとグァーガムの含有重量比が3:1〜1:10である、キサンタンガム及びグァーガムを含有する油脂組成物を配合することで食感の良い製パン類を製造することができる INDUSTRIAL APPLICABILITY According to the present invention, bread products having a good texture can be produced by blending an oil and fat composition containing xanthan gum and guar gum, wherein the weight ratio of xanthan gum and guar gum is 3: 1 to 1:10.
前記油脂組成物の添加量は、製パン類の生地の小麦粉100重量部に対し、1〜20重量部であることが好ましく、2〜16重量部であることがより好ましく、3〜10重量部であることがさらに好ましい。キサンタンガム及びグァーガムを油脂組成物に配合した後、生地に添加することで、生地に直接キサンタンガム等を添加した場合に比べ、非常に少量のキサンタンガム等で、優れた食感を得ることができる。 The amount of the oil / fat composition added is preferably 1 to 20 parts by weight, more preferably 2 to 16 parts by weight, with respect to 100 parts by weight of flour of bread dough. More preferably. After blending xanthan gum and guar gum into the oil and fat composition and adding them to the dough, an excellent texture can be obtained with a very small amount of xanthan gum or the like, compared to when xanthan gum or the like is added directly to the dough.
以下に、本発明の実施例および比較例を示すが、本発明の主旨はこれらに限定されるものではない。 Examples and Comparative Examples of the present invention are shown below, but the gist of the present invention is not limited to these.
実施に際しては、以下のものを使用した。
キサンタンガム(三栄源エフ・エフ・アイ株式会社製、型番:サンエースNXG−S)
グァーガム(三栄源エフ・エフ・アイ株式会社製、型番:ビストップD−20)
モノグリセリン脂肪酸エステル(理研ビタミン株式会社製、型番:エマルジー P−100:HLB 4.3)
グリセリンジアセチル酒石酸脂肪酸エステル(理研ビタミン株式会社製、型番:ポエム W−60:HLB 9.5)
ポリグリセリン脂肪酸エステル(阪本薬品工業株式会社製、型番:SYグリスター ML−750:HLB 14.8)
パーム油 (株式会社J−オイルミルズ社製、ヨウ素価:50)
分別パーム油A (株式会社J−オイルミルズ社製、ヨウ素価:56)
分別パーム油B (株式会社J−オイルミルズ社製、ヨウ素価: 67)
エステル交換油A (株式会社J−オイルミルズ社製)
化学的エステル交換油、飽和脂肪酸含量:95.2%、炭素数12以下の飽和脂肪酸含量:24.8%、上昇融点:47.2℃
エステル交換油B (株式会社J−オイルミルズ社製)
化学的エステル交換油、飽和脂肪酸含量:95.0%、炭素数12以下の飽和脂肪酸含量:35.0%、上昇融点:40.1℃
In the implementation, the following were used.
Xanthan gum (manufactured by Saneigen FFI Co., Ltd., model number: San Ace NXG-S)
Guar gum (manufactured by Saneigen FFI Co., Ltd., model number: Bistop D-20)
Monoglycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., model number: Emulgie P-100: HLB 4.3)
Glycerin diacetyl tartaric acid fatty acid ester (manufactured by Riken Vitamin Co., Ltd., model number: Poem W-60: HLB 9.5)
Polyglycerol fatty acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., model number: SY Glister ML-750: HLB 14.8)
Palm oil (manufactured by J-Oil Mills, iodine value: 50)
Fractionated palm oil A (manufactured by J-Oil Mills, iodine value: 56)
Fractionated palm oil B (J-Oil Mills, Inc., iodine value: 67)
Transesterified oil A (J-Oil Mills Co., Ltd.)
Chemical transesterification oil, saturated fatty acid content: 95.2%, saturated fatty acid content of 12 or less carbon atoms: 24.8%, rising melting point: 47.2 ° C
Transesterified oil B (manufactured by J-Oil Mills)
Chemically transesterified oil, saturated fatty acid content: 95.0%, saturated fatty acid content of 12 or less carbon atoms: 35.0%, rising melting point: 40.1 ° C
〔増粘多糖類の油脂への投入方法〕
油脂A(あるいは、油脂B〜D)を60℃で攪拌し、必要に応じ乳化剤を添加し、ボテーターパイロット機により急冷捏和してショートニングサンプルを得た。直後、カントーミキサーによりホイッパーを使用して攪拌しながら増粘多糖類を分散させた油脂A(あるいは、油脂B〜D)を投入して混合し、テスト油脂を得た。
[Method of charging thickening polysaccharide into fat and oil]
The fats and oils A (or fats and oils B to D) were stirred at 60 ° C., an emulsifier was added as necessary, and rapidly cooled and kneaded with a botator pilot machine to obtain a shortening sample. Immediately after that, fats and oils A (or fats and oils B to D) in which thickening polysaccharides were dispersed while being stirred using a whipper by a tho to mixer were added and mixed to obtain test fats and oils.
〔食パンの製造方法〕
得られたテスト油脂を用いて、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、焼成1日後の食感(もっちり感・口どけ感)について、下記評価基準に従って4段階で評価した。
[Method of producing bread]
Using the obtained test fats and oils, a pullman-type bread was produced by the composition and production method shown below, and the texture (sticky feeling / feel of mouthfeel) after 1 day of baking was evaluated in four stages according to the following evaluation criteria.
(もっちり感)
◎:極めて弾力感が強い
○:弾力感が強い
△:やや弾力感が弱い
×:弱い
(口どけ感)
◎:対照より極めて良い
○:対照より良い
△:対照と同等
×:対照より悪い
(A feeling of tightness)
◎: Extremely strong feeling ○: Strong feeling of elasticity △: Slightly elastic feeling ×: Weak
(Feeling of mouth)
◎: Extremely better than control ○: Better than control Δ: Equivalent to control ×: Worse than control
[食パンの配合]
強力粉(日清製粉社製) 100重量部
製パン改良材(株式会社J−オイルミルズ社製、製品名:マックスパワー) 0.5重量部
生イースト(オリエンタル酵母社製) 3.0重量部
上白糖(三井製糖社製) 6.0重量部
食塩(財団法人 塩事業センター製) 1.8重量部
脱脂粉乳(森永乳業株式会社製) 2.0重量部
水 68.0重量部
無塩マーガリン(株式会社J-オイルミルズ社製、製品名:マイスターゴールドスーパー無塩) 2.0重量部
テスト油脂 6.0重量部
[Combination of bread]
Strong flour (made by Nisshin Flour Milling Co., Ltd.) 100 parts by weight Bread improving material (manufactured by J-Oil Mills Co., Ltd., product name: Max Power) 0.5 parts by weight fresh yeast (made by Oriental Yeast Co., Ltd.) 3.0 parts by weight White sugar (manufactured by Mitsui Sugar Co., Ltd.) 6.0 parts by weight salt (manufactured by the Salt Business Center) 1.8 parts by weight skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.) 2.0 parts by weight water 68.0 parts by weight unsalted margarine ( Manufactured by J-Oil Mills Co., Ltd., product name: Meister Gold Super Unsalted) 2.0 parts by weight test oil 6.0 parts by weight
[食パンの製法]
油脂以外の材料をミキサーボウルに投入し、フックを使用し、低速で3分、中低速で4分混合した後に油脂(無塩マーガリンとテスト油脂)を投入した。その後、更に低速で3分、中低速で4分混合し、生地を得た。捏ね上げ温度は28℃であった。この生地をボックスに入れ、温度25℃の恒温室で、60分発酵を行った。終点温度は31℃であった。この醗酵した生地を250gに分割し、ガス抜き、丸めを行った。次いで、ベンチタイムを30分とった後、成型し、2斤型プルマン型に入れた。温度30℃、湿度85%で50分間ホイロをとった後、上火190℃、下火210℃に設定したオーブンに入れ40分焼成してプルマン型食パンを得た。
[How to make bread]
Materials other than fats and oils were put into a mixer bowl, hooks were used, and after mixing at low speed for 3 minutes and at medium and low speeds for 4 minutes, fats and oils (unsalted margarine and test fats and oils) were added. Thereafter, the mixture was further mixed at a low speed for 3 minutes and at a medium low speed for 4 minutes to obtain a dough. The kneading temperature was 28 ° C. This dough was put in a box and fermented for 60 minutes in a thermostatic chamber at a temperature of 25 ° C. The end point temperature was 31 ° C. This fermented dough was divided into 250 g, degassed and rounded. Next, after taking a bench time of 30 minutes, it was molded and put into a 2 斤 -type Pullman mold. After taking a proof for 50 minutes at a temperature of 30 ° C. and a humidity of 85%, it was placed in an oven set at 190 ° C. on the top and 210 ° C. on the bottom, and baked for 40 minutes to obtain a pullman type bread.
〔増粘多糖類の比較〕
表1に記載のテスト油脂を調製した。食パンを製造し、もっちり感と口どけ感の評価をおこなった。その結果を表1に示す。
[Comparison of thickening polysaccharides]
Test fats and oils described in Table 1 were prepared. The bread was produced and evaluated for its feeling of stickiness and mouthfeel. The results are shown in Table 1.
表1に示すように、キサンタンガムとグァーガムを所定量添加することで、対照に比べて口どけ感を損なうことなく、もっちり感を得ることができた。一方、キサンタンガム、グァーガム単独では、十分なもっちり感を得ることはできない(比較例1−1、1−2)。また、キサンタンガムの比率が多いともっちり感を得ることができるが、口どけ感が充分ではなかった。また、グァーガムとジェラガムの組み合わせでは、もっちり感を得ることはできなかった。 As shown in Table 1, by adding predetermined amounts of xanthan gum and guar gum, it was possible to obtain a tight feeling without impairing the mouthfeel compared to the control. On the other hand, xanthan gum and guar gum alone cannot provide a sufficient feeling of stickiness (Comparative Examples 1-1 and 1-2). Moreover, even if there is much ratio of a xanthan gum, a feeling of stickiness can be acquired, but the feeling of mouth opening was not enough. In addition, the combination of guar gum and gera gum could not get a good feeling.
〔乳化剤の添加〕
表2に記載のテスト油脂を調製した。食パンを製造し、もっちり感と口どけ感の評価をおこなった。その結果を表2に示す。
[Addition of emulsifier]
Test fats and oils described in Table 2 were prepared. The bread was produced and evaluated for its feeling of stickiness and mouthfeel. The results are shown in Table 2.
実施例2-1、2-2に示すように、乳化剤を添加することでもっちり感を向上することができた。特に、モノグリセリン脂肪酸エステルと有機酸モノグリセリン脂肪酸エステルを添加した際にもっちり感をさらに向上することができた。 As shown in Examples 2-1 and 2-2, the feeling of stickiness could be improved by adding an emulsifier. In particular, when a monoglycerin fatty acid ester and an organic acid monoglycerin fatty acid ester were added, the feeling of stickiness could be further improved.
〔油脂の比較〕
表3に記載のテスト油脂を調製した。食パンを製造し、もっちり感と口どけ感の評価をおこなった。その結果を表3に示す。なお、テスト油脂として油脂Aを配合したものを対照とした。
[Comparison of oils and fats]
Test fats and oils described in Table 3 were prepared. The bread was produced and evaluated for its feeling of stickiness and mouthfeel. The results are shown in Table 3. In addition, what mixed fats and oils A as test fats and oils was used as a control.
油脂によらず、所定量のキサンタンガムとグァーガムを含有することで、もっちり感と口どけ感を得ることができた。特に、パーム油を50重量%含む油脂でその効果は顕著であった。 Regardless of the fats and oils, by containing a predetermined amount of xanthan gum and guar gum, it was possible to obtain a tight feeling and a mouthfeel. In particular, the effect was remarkable with fats and oils containing 50% by weight of palm oil.
〔増粘多糖類を油脂に配合しない場合〕
食パンの製造方法に従い、増粘多糖類はテスト油脂(油脂Aを使用)に添加せず、生地に配合して、食パンを製造した。食パンを食し、もっちり感と口どけ感の評価をおこなった。その結果を表4に示す。
[When thickening polysaccharide is not blended with fats and oils]
According to the bread manufacturing method, the thickening polysaccharide was not added to the test fat (uses fat A) but blended into the dough to produce bread. We ate bread and evaluated the feeling of stickiness and mouthfeel. The results are shown in Table 4.
増粘多糖類を油脂に分散せずに食パン生地に直接配合すると、油脂に配合したときよりも5〜10倍量添加してはじめてもっちり感が得られた。しかしながら、その配合量では、口どけ感が損なわれていた。 When the thickening polysaccharide was blended directly into the bread dough without being dispersed in the fat or oil, a feeling of tightness was obtained only after adding 5 to 10 times the amount of the thickening polysaccharide as compared with the blended fat and oil. However, the mouthfeel was impaired by the blending amount.
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