JP6163325B2 - Oil composition for bread making, and method for producing bread making - Google Patents

Description

  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.

  Breadmaking is popular in its texture, and the tight texture of breadmaking is becoming popular.

  Conventionally, in bread making, polysaccharides are added from the viewpoint of inhibiting aging during product storage.

  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.

  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).

JP-A-60-160833 Japanese Patent Laid-Open No. 2005-48

  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.

  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.

  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.

  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%.

  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.

  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.

  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.

  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. .

  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.

  Examples of the bread making of the present invention include breads, donuts, sponge cakes, bagels and the like.

  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%.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  Examples and Comparative Examples of the present invention are shown below, but the gist of the present invention is not limited to these.

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

[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.

[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.

(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

[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

[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.

[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.

  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.

[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.

  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.

[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.

  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.

[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.

  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.

Claims (4)

An oil / fat composition containing xanthan gum and guar gum having a weight ratio of xanthan gum to guar gum of 3: 1 to 1:10 , wherein the total content of the xanthan gum and the guar gum is 70% by weight or more. A method for improving the texture of bread making, wherein the fat composition of 0.5 to 2.8% by weight is blended with dough for bread making, and the texture is tight Said method . The texture improving method according to claim 1, wherein the fat is a blend of 40 to 80% by weight of palm oil. The texture improving method according to claim 1 or 2, wherein the total content of the xanthan gum and the guar gum is 0.6 to 2.5% by weight. The texture improvement method according to claim 1 or 2, wherein the texture further includes a mouthfeel, and the total content of the xanthan gum and the guar gum is 0.6 to 1.2% by weight.