JP6289834B2 - Oil composition for confectionery bread and method for producing the same - Google Patents
Oil composition for confectionery bread and method for producing the same Download PDFInfo
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- JP6289834B2 JP6289834B2 JP2013167884A JP2013167884A JP6289834B2 JP 6289834 B2 JP6289834 B2 JP 6289834B2 JP 2013167884 A JP2013167884 A JP 2013167884A JP 2013167884 A JP2013167884 A JP 2013167884A JP 6289834 B2 JP6289834 B2 JP 6289834B2
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- oil
- fatty acid
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- fats
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、油脂組成物およびその製造方法に関し、より詳細には、製菓や製パンで好適な原料として用いられる油脂組成物およびその製造方法に関する。さらに該油脂組成物を用いた可塑性油脂組成物やそれを使用した食品にも関する。 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 a plastic oil / fat composition using the oil / fat composition and a food using the same.
マーガリンやショートニングなどの可塑性を得るための要因としては、トリグリセリドの結晶型、結晶量、および結晶サイズがある。そのため、製造機において結晶化するトリグリセリドを持つ油脂を選択し、急冷条件で結晶を充分に析出させ結晶量を確保し適度な硬さとし、その後練ることで微細結晶を析出させ可塑性のある物性を得ている。 Factors for obtaining plasticity such as margarine and shortening include crystal form, crystal amount, and crystal size of triglyceride. Therefore, select fats and oils with triglycerides to be crystallized in the production machine, sufficiently precipitate the crystals under rapid cooling conditions to ensure the amount of crystals and make it appropriate hardness, and then knead to precipitate fine crystals to obtain plastic properties. ing.
またマーガリンやショートニングは製菓や製パンに用いられ、可塑性を有することで、生地への分散性が良好となり、物性に優れた菓子やパンを得ることができる。焼成した製菓や製パンにおいて油脂は食感にも大きく関与しており、油脂結晶が微細結晶を多く含有することで、サクさのある食感を付与することができる。 In addition, margarine and shortening are used for confectionery and bread making, and by having plasticity, dispersibility in the dough becomes good and confectionery and bread having excellent physical properties can be obtained. In the baked confectionery and bread making, fats and oils are greatly involved in the texture, and the fat crystals contain a lot of fine crystals, so that a crispy texture can be imparted.
従来、微細結晶を得る技術としては、油脂のトリグリセリドを調整し２鎖長構造とする技術（特許文献１を参照）や製造時に冷却、加圧し、晶析させる技術（特許文献２を参照）が提案されている。 Conventionally, as a technique for obtaining fine crystals, there are a technique for adjusting triglycerides of fats and oils to have a two-chain structure (see Patent Document 1) and a technique for cooling, pressurizing and crystallizing during manufacture (see Patent Document 2). Proposed.
また、油脂結晶の粗大化を制御する方法として、油脂にジグリセライド（特許文献３を参照）やエステル化率が２０％以上５０％未満のソルビタン飽和脂肪酸エステル（特許文献４を参照）などの乳化剤を添加する技術が提案されている。さらに、油脂の結晶化を促進させ、製造工程中に充分に析出させ、保存中の硬さの変化を制御する技術として、エステル化率が２８〜６０％でありかつソルビトール型含量が２０〜４０％であるソルビタン脂肪酸エステルを添加する技術（特許文献５を参照）が提案されている。さらに、粗大結晶の生成を防止する方法として、飽和脂肪酸結合型ソルビタン脂肪酸エステルと油脂に特定量のパーム油と中鎖脂肪酸を含有させる技術（特許文献６を参照）が提案されている。 In addition, as a method for controlling the coarsening of fat and oil crystals, an emulsifier such as diglyceride (see Patent Document 3) or a sorbitan saturated fatty acid ester having an esterification rate of 20% or more and less than 50% (see Patent Document 4) is added to the fat or oil. Addition techniques have been proposed. Furthermore, as a technique for promoting crystallization of fats and oils, sufficiently precipitating during the manufacturing process, and controlling the change in hardness during storage, the esterification rate is 28 to 60% and the sorbitol type content is 20 to 40. %, A technique for adding a sorbitan fatty acid ester (see Patent Document 5) has been proposed. Furthermore, as a method for preventing the formation of coarse crystals, a technique (see Patent Document 6) in which a saturated fatty acid-binding sorbitan fatty acid ester and fats and oils contain a specific amount of palm oil and medium chain fatty acids has been proposed.
しかしながら、本発明者らは、特許文献１〜６に記載の油脂組成物には、以下の技術的課題があることを新たに知見した。特許文献１および２に記載の技術では、微細結晶を長期に維持することは難しい。特にパーム系油脂は対称型であるトリグリセリドを多く含有することから結晶の析出が遅く、マーガリンやショートニングなどの製造時に析出しなかった結晶が、保存中に析出し、その後粗大化し、可塑性が損なわれるという問題がある。また、特許文献３〜５に記載されるような乳化剤の添加では、油脂を製造する急冷条件においては、微細な結晶を形成し、維持することはできるものの、製菓、製パンに用いられた場合、生地は、２００℃程度で焼成するため、生地温度は、９８℃近くになり、油脂は融解する。その後焼成した菓子やパンは、室温で保存されることとなる。よって可塑性油脂の製造条件である急冷とは相違し徐冷条件となるため、焼成後の菓子やパンにおける油脂の結晶を微細な状態で維持することはできず、サクさのある食感の菓子やパンを得ることはできなかった。さらに、特許文献６に記載の技術では、対称型トリグリセリドであるパーム油を多く含有するため、マーガリンやショートニングなどの可塑性油脂としたときに経時的に硬くなるという問題があり、安定した物性のものを得ることができなかった。 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. With the techniques described in Patent Documents 1 and 2, it is difficult to maintain fine crystals for a long period of time. In particular, palm fats and oils contain a large amount of symmetrical triglycerides, so crystals are deposited slowly, and crystals that did not precipitate during the production of margarine, shortening, etc., are deposited during storage, and then coarsen, thereby impairing plasticity. There is a problem. In addition, the addition of an emulsifier as described in Patent Documents 3 to 5 can form and maintain fine crystals under rapid cooling conditions for producing fats and oils, but when used for confectionery and bread making Since the dough is baked at about 200 ° C., the dough temperature is close to 98 ° C., and the fats and oils melt. Thereafter, the baked confectionery and bread are stored at room temperature. Therefore, it is different from rapid cooling, which is the production condition for plastic fats and oils, and it becomes slow cooling conditions, so that the fat and oil crystals in the baked confectionery and bread cannot be maintained in a fine state, and the crispy textured confectionery And couldn't get bread. Furthermore, the technique described in Patent Document 6 contains a large amount of symmetric triglyceride palm oil, and thus has a problem of becoming harder with time when used as a plastic fat such as margarine and shortening, and has stable physical properties. Could not get.
したがって、本発明の目的は、製菓や製パンに用いた場合、生地調製時の作業性に優れ、焼成した菓子やパンなどにサクさのある食感を付与することができる油脂組成物を提供することにある。さらに、本発明の目的は、当該油脂組成物を用いて、経時的な硬さの変化がなく、長期に安定した物性を有する可塑性油脂組成物を提供することにもある。 Therefore, the object of the present invention is to provide an oil and fat composition that, when used in confectionery or breadmaking, is excellent in workability during dough preparation and can provide a crispy texture to baked confectionery or bread. There is to do. Furthermore, the objective of this invention is also providing the plastic fat composition which does not change the hardness with time using the said fat composition, and has a stable physical property for a long period of time.
本発明者らは上記課題を解決するため、鋭意検討した結果、特定の種類のトリグリセリドを特定の含有量で含む油脂と、特定の乳化剤とを配合することにより上記課題を解決できることを知見し、本発明を完成するに至った。 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.
すなわち、本発明の一態様によれば、
１位および３位に飽和脂肪酸Ｓが結合し、かつ２位に不飽和脂肪酸Ｕが結合したＳＵＳ型トリグリセリドと、１位および２位に飽和脂肪酸Ｓが結合し、かつ３位に不飽和脂肪酸Ｕが結合したＳＳＵ型トリグリセリドとを含んでなり、前記ＳＵＳ型トリグリセリドと前記ＳＳＵ型トリグリセリドの質量比が０．１：１．０〜１．２：１．０である油脂と、
パーム油の固化開始温度を１．０℃以上上昇させるソルビタン脂肪酸エステルと、
を含んでなる、製菓製パン用油脂組成物が提供される。
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. An SSU type triglyceride to which is bound, and a mass ratio of the SUS type triglyceride to the SSU type triglyceride is 0.1: 1.0 to 1.2: 1.0,
A sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more;
An oil / fat composition for confectionery bread is provided.
本発明の態様においては、前記油脂が、１位、２位、および３位の全てに飽和脂肪酸Ｓが結合したＳＳＳ型トリグリセリドをさらに含んでなり、前記油脂中の前記ＳＳＵ型トリグリセリド、前記ＳＵＳ型トリグリセリド、および前記ＳＳＳ型トリグリセリドの合計含有量が４０〜６５質量％であることが好ましい。 In the aspect of the present invention, the oil or fat further comprises SSS type triglyceride in which saturated fatty acid S is bonded to all of the 1st, 2nd and 3rd positions, and the SSU type triglyceride and the SUS type in the oil and fat. The total content of the triglyceride and the SSS type triglyceride is preferably 40 to 65% by mass.
本発明の態様においては、モノグリセリン脂肪酸エステルをさらに含んでなることが好ましい。 In the embodiment of the present invention, it is preferable to further comprise a monoglycerin fatty acid ester.
本発明の態様においては、モノグリセリン脂肪酸エステルとソルビタン脂肪酸エステルの質量比が０．１：１．０〜３．０：１．０であることが好ましい。 In the embodiment of the present invention, the mass ratio of the monoglycerin fatty acid ester and the sorbitan fatty acid ester is preferably 0.1: 1.0 to 3.0: 1.0.
本発明の態様においては、ソルビタン脂肪酸エステルの構成脂肪酸の総数の８０％以上が、パルミチン酸とステアリン酸であることが好ましい。 In the embodiment of the present invention, it is preferable that 80% or more of the total number of constituent fatty acids of sorbitan fatty acid ester is palmitic acid and stearic acid.
本発明の態様においては、前記油脂が、パーム系油脂とラウリン系油脂とのエステル交換油を含んでなることが好ましい。 In the aspect of this invention, it is preferable that the said fats and oils comprise the transesterified oil of palm-type fats and lauric-type fats and oils.
本発明の他の態様においては、上記の製菓製パン用油脂組成物を含んでなる、可塑性油脂組成物が提供される。 In another aspect of the present invention, there is provided a plastic fat composition comprising the confectionery bread fat composition.
本発明の他の態様においては、上記の製菓製パン用油脂組成物を含んでなる、製菓製パン生地が提供される。 In another aspect of the present invention, there is provided a confectionery bread dough comprising the confectionery bread fat composition.
本発明の他の態様においては、上記の製菓製パン生地を用いて製造された食品が提供される。 In another aspect of the present invention, a food produced using the confectionery bread dough is provided.
本発明の他の態様においては、上記の製菓製パン用油脂組成物の製造方法であって、
パーム系油脂とラウリン系油脂とのエステル交換油を５〜５０質量％含有してなる前記油脂と、
前記ソルビタン脂肪酸エステルと、
を配合する工程を含んでなる、製菓製パン用油脂組成物の製造方法が提供される。
In another aspect of the present invention, there is provided a method for producing the confectionery bread oil composition as described above,
The interesterified oil and palm-based oil and lauric fat and the fat comprising a 5-50 wt% including,
The sorbitan fatty acid ester;
The manufacturing method of the fats and oils composition for confectionery bread | panning which comprises the process of mix | blending is provided.
本発明による製菓製パン用油脂組成物は、特定乳化剤と特定油脂を使用することにより、マーガリンやショートニングなどの製造条件である急冷時と、製菓や製パンを焼成し冷却されるまでの徐冷時の双方の条件において、油脂結晶の微細化を促進することができる。急冷時において微細結晶を促進化できるため、マーガリンやショートニングは可塑性に優れ、当該油脂組成物を製菓や製パンに用いた場合、生地への分散性に優れ、物性の良好な菓子やパンを得ることできる。製菓や製パンにおいては、可塑性油脂組成物を練り込み、その後生地は１８０〜２３０℃付近で焼成され、室温まで冷却される。生地に練り込まれた油脂は焼成温度では９８℃付近となるため一旦溶解し、その後室温に置かれるため、徐冷条件で冷却され、油脂は結晶化する。本願は徐冷条件化においても微細結晶を促進化できるため、サクい食感のパンや菓子を提供することができる。また本願発明は製造機中での結晶化が促進されるため、マーガリンやショートニングなどの可塑性油脂組成物を長期に保存した場合でも、保存中に結晶が析出し、硬くなるという物性変化がなく安定な物性のものを提供することができる。 The fat and oil composition for confectionery bread according to the present invention uses a specific emulsifier and a specific fat and oil, so that it is cooled rapidly during baking, which is a manufacturing condition such as margarine and shortening, and until the confectionery and bread are baked and cooled. In both conditions, refinement of the fat and oil crystals can be promoted. Since fine crystals can be accelerated during rapid cooling, margarine and shortening are excellent in plasticity, and when the oil and fat composition is used in confectionery and bread making, it is possible to obtain confectionery and bread with excellent dispersibility in dough and good physical properties. I can. In confectionery and bread making, the plastic fat composition is kneaded, and then the dough is baked at around 180 to 230 ° C. and cooled to room temperature. Since the fats and oils kneaded into the dough is around 98 ° C. at the firing temperature, it is once dissolved and then placed at room temperature, so it is cooled under slow cooling conditions, and the fats and oils crystallize. Since the present application can promote fine crystals even under slow cooling conditions, bread and confectionery having a crisp texture can be provided. In addition, since the crystallization of the present invention is promoted in the production machine, even when a plastic fat composition such as margarine or shortening is stored for a long period of time, the crystal is precipitated during storage and stable without any change in physical properties. It is possible to provide a product with various physical properties.
油脂組成物
本発明による製菓製パン用油脂組成物は、特定の種類のトリグリセリドを特定の含有量で含む油脂と、特定の乳化剤とを含むものである。油脂組成物は、乳化剤以外の食品添加物をさらに含んでもよい。油脂組成物は、製菓や製パンに好適な原料として用いることができる。
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.
トリグリセリド
本発明において、油脂中のトリグリセリドとは、１分子のグリセロールに、３分子の脂肪酸がエステル結合した構造を有するものである。トリグリセリドの１、２、３位とは、脂肪酸が結合した位置を表す。なお、トリグリセリドの構成脂肪酸の略称として、Ｓ：飽和脂肪酸、Ｕ：不飽和脂肪酸、を用いる。
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.
トリグリセリドの構成脂肪酸の分析は、ガスクロマトグラフ法（ＡＯＣＳ Ｃｅ５−８６準拠）や銀イオンカラム−ＨＰＬＣ法（Ｊ．Ｈｉｇｈ Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５−１０７（１９９５）準拠）により行うことができる。 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).
飽和脂肪酸Ｓは、油脂中に含まれるすべての飽和脂肪酸である。また、各トリグリセリド分子に結合している２つまたは３つの飽和脂肪酸Ｓは、同一の飽和脂肪酸であってもよいし、異なる飽和脂肪酸であってもよい。飽和脂肪酸Ｓとしては、酪酸（４）、カプロン酸（６）、カプリル酸（８）、カプリン酸（１０）、ラウリン酸（１２）、ミリスチン酸（１４）、パルミチン酸（１６）、ステアリン酸（１８）、アラキジン酸（２０）、ベヘン酸（２２）、およびリグノセリン酸（２４）が挙げられる。なお、上記の数値表記は、脂肪酸の炭素数である。 Saturated fatty acid S is all saturated fatty acids contained in fats and oils. 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. Saturated fatty acids S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid ( 18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). In addition, said numerical description is carbon number of a fatty acid.
不飽和脂肪酸Ｕは、油脂中に含まれるすべての不飽和脂肪酸である。また、各トリグリセリド分子に結合している３つの不飽和脂肪酸Ｕは、同一の不飽和脂肪酸であってもよいし、異なる不飽和脂肪酸であってもよい。不飽和脂肪酸Ｕとしては、ミリストレイン酸（１４：１）、パルミトレイン酸（１６：１）、オレイン酸（１８：１）、リノール酸（１８：２）、およびリノレン酸（１８：３）、エルカ酸（２２：１）等が挙げられる。なお、上記の数値表記は、脂肪酸の炭素数と二重結合数の組み合わせである。 Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. 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. Unsaturated fatty acids U include myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3), Elca An acid (22: 1) etc. are mentioned. In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.
油脂組成物に用いられる油脂は、１位および３位に飽和脂肪酸Ｓが結合し、かつ２位に不飽和脂肪酸Ｕが結合したＳＵＳ型トリグリセリドと、１位および２位に飽和脂肪酸Ｓが結合し、かつ３位に不飽和脂肪酸Ｕが結合したＳＳＵ型トリグリセリドとを含んでなるものである。油脂は、１位、２位、および３位の全てに不飽和脂肪酸Ｓが結合したＳＳＳ型トリグリセリドをさらに含んでもよい。油脂組成物中の油脂の含有量は、好ましくは７０〜９９質量％であり、より好ましくは、８０〜９８質量％である。 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. The fats and oils may further contain SSS type triglycerides in which unsaturated fatty acids S are bonded to all of the 1st, 2nd and 3rd positions. 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.
前記ＳＵＳ型トリグリセリドと前記ＳＳＵ型トリグリセリドの質量比は、０．１：１．０〜１．２：１．０であり、好ましくは０．３：１．０〜１．０：１．０であり、より好ましくは０．５：１．０〜１．０：１．０であり、さらに好ましくは０．６：１．０〜１．０：１．０であり、さらにより好ましくは０．７：１．０〜１．０：１．０である。前記ＳＵＳ型トリグリセリドと前記ＳＳＵ型トリグリセリドの質量比が上記範囲内にあれば、製造機内の急冷、製菓、製パンの焼成時における徐冷時においても結晶化が促進され、可塑性があり、製菓や製パンに用いた場合の生地への分散性に優れ、保存時においても硬さの変化のない油脂組成物を得ることができる。 The mass ratio of the SUS triglyceride and the SSU triglyceride is 0.1: 1.0 to 1.2: 1.0, preferably 0.3: 1.0 to 1.0: 1.0. Yes, more preferably 0.5: 1.0 to 1.0: 1.0, still more preferably 0.6: 1.0 to 1.0: 1.0, and still more preferably 0.00. 7: 1.0 to 1.0: 1.0. If the mass ratio of the SUS-type triglyceride and the SSU-type triglyceride is within the above range, crystallization is promoted even during rapid cooling in the production machine, confectionery, and gradual cooling during baking of bread making, and there is plasticity. An oil and fat composition having excellent dispersibility in dough when used for breadmaking and having no change in hardness even during storage can be obtained.
油脂中のＳＵＳ型トリグリセリド、ＳＳＵ型トリグリセリド、およびＳＳＳ型トリグリセリドの合計含有量は、好ましくは４０〜６５質量％であり、より好ましくは４０〜６０質量％であり、さらに好ましくは４０〜５５質量％であり、さらにより好ましくは４３〜５３質量％である。ＳＵＳ型トリグリセリド、ＳＳＵ型トリグリセリド、およびＳＳＳ型トリグリセリドの合計含有量が上記範囲内にあれば、油脂結晶が核となり、結晶化を促進することができる。特に、該合計含有量が４０質量％以上であれば、微細結晶量が増加し、サクさ感を強くすることができ、６０質量％以下であれば、可塑性油脂組成物を調製したときに適度な硬さや伸展性が得られ、パン生地への分散性が良好となる。また、焼成したパンの口溶けが良好となる。 The total content of SUS type triglyceride, SSU type triglyceride and SSS type triglyceride in fats and oils is preferably 40 to 65% by mass, more preferably 40 to 60% by mass, and further preferably 40 to 55% by mass. It is still more preferably 43 to 53% by mass. If the total content of SUS type triglyceride, SSU type triglyceride, and SSS type triglyceride is in the above range, the oil crystal becomes a nucleus, and crystallization can be promoted. In particular, if the total content is 40% by mass or more, the amount of fine crystals increases and the feeling of crispness can be strengthened, and if it is 60% by mass or less, it is appropriate when a plastic fat composition is prepared. Hardness and extensibility are obtained, and dispersibility in bread dough is improved. In addition, melting of the baked bread is improved.
油脂中のＳＵＳ型トリグリセリドの含有量は、好ましくは２〜３０質量％であり、より好ましくは５〜２５質量％であり、さらに好ましくは５〜２０質量％である。ＳＵＳ型トリグリセリドの含有量が上記範囲内にあれば、ＳＵＳ型とＳＳＵ型の質量比を調整することができ、可塑性の良好な油脂組成物を得ることができる。 The content of SUS-type triglyceride in the fat is preferably 2 to 30% by mass, more preferably 5 to 25% by mass, and further preferably 5 to 20% by mass. If the content of the SUS type triglyceride is within the above range, the mass ratio of the SUS type and the SSU type can be adjusted, and an oily composition having good plasticity can be obtained.
油脂中のＳＳＵ型トリグリセリドの含有量は、好ましくは２〜６０質量％であり、より好ましくは５〜４０質量％であり、さらに好ましくは１０〜３０質量％である。ＳＳＵ型トリグリセリドの含有量が上記範囲内にあれば、ＳＵＳ型とＳＳＵ型の質量比を調整することができ、可塑性の良好な油脂組成物を得ることができる。 The content of SSU-type triglyceride in the fat is preferably 2 to 60% by mass, more preferably 5 to 40% by mass, and further preferably 10 to 30% by mass. If the content of the SSU type triglyceride is within the above range, the mass ratio of the SUS type and the SSU type can be adjusted, and an oil and fat composition having good plasticity can be obtained.
乳化剤
本発明による製菓製パン用油脂組成物は、乳化剤として、パーム油の固化開始温度を１．０℃以上上昇させるソルビタン脂肪酸エステルを含むものである。パーム油の固化開始温度を１．０℃以上上昇させるソルビタン脂肪酸エステルを用いることで、製造機内の急冷、製菓や製パンの焼成時における徐冷時においても、結晶化が促進され微細結晶を得ることができる。
Emulsifier The confectionery bakery fat composition according to the present invention contains, as an emulsifier, a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more. By using a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more, crystallization is promoted and fine crystals are obtained even during rapid cooling in the production machine and gradual cooling during baking of confectionery and bread. be able to.
本発明で用いるソルビタン脂肪酸エステルは、パーム油の固化開始温度を１．０℃以上、好ましくは１．５℃以上、より好ましくは２．０℃以上４．０℃以下上昇させるものである。パーム油の固化開始温度の上昇値が上記範囲内にあれば、製造機で結晶化が促進され、マーガリンやショートニングに良好な可塑性を持たせ、経時的な硬さの変化がなく、長期に安定した物性を持たせることができる。 The sorbitan fatty acid ester used in the present invention increases the solidification start temperature of palm oil by 1.0 ° C or higher, preferably 1.5 ° C or higher, more preferably 2.0 ° C or higher and 4.0 ° C or lower. If the increase value of the solidification start temperature of palm oil is within the above range, crystallization is promoted in the production machine, good plasticity is given to margarine and shortening, there is no change in hardness over time, and it is stable for a long time The physical properties can be given.
本発明において、パーム油の固化開始温度は、示差走査熱量測定（ＤＳＣ）により測定した値である。固化開始温度の測定には、示差走査熱量計（型番：ＤＳＣ Ｑ１０００、ティー・エイ・インスツルメント・ジャパン（株）製）を用いることができる。より詳細には、パーム油１００質量部にソルビタン脂肪酸エステル０．５質量部を添加し、８０℃から毎分１０℃の速度で冷却し、固化開始温度を測定した。 In the present invention, the solidification start temperature of palm oil is a value measured by differential scanning calorimetry (DSC). For the measurement of the solidification start temperature, a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used. More specifically, 0.5 part by mass of sorbitan fatty acid ester was added to 100 parts by mass of palm oil, cooled at a rate of 10 ° C. per minute from 80 ° C., and the solidification start temperature was measured.
本発明で用いるソルビタン脂肪酸エステルは、構成脂肪酸の総数の好ましくは８０％以上、より好ましくは９０％以上がパルミチン酸とステアリン酸である。また、パルミチン酸とステアリン酸の質量比は、好ましくは０．３：１．０〜１．０：１．０であり、より好ましくは０．５：１．０〜０．８：１．０である。パルミチン酸とステアリン酸の質量比が上記範囲程度であれば、固化開始温度をより上昇させることができる。 In the sorbitan fatty acid ester used in the present invention, preferably 80% or more, more preferably 90% or more of the total number of constituent fatty acids is palmitic acid and stearic acid. The mass ratio of palmitic acid and stearic acid is preferably 0.3: 1.0 to 1.0: 1.0, more preferably 0.5: 1.0 to 0.8: 1.0. It is. If the mass ratio of palmitic acid and stearic acid is about the above range, the solidification start temperature can be further increased.
本発明で用いるソルビタン脂肪酸エステルは、ＨＬＢ値が好ましくは３．５〜５．５であり、より好ましくは４．０〜５．５である。 The sorbitan fatty acid ester used in the present invention preferably has an HLB value of 3.5 to 5.5, more preferably 4.0 to 5.5.
本発明においては、上記のようなソルビタン脂肪酸エステルとして、市販のものを用いることができる。例えば、理研ビタミン（株）製のＳ−３２０ＹＮ、ポエムＳ−６０Ｖ、およびソルマンＳ−３００（Ｖ）等が挙げられる。 In the present invention, commercially available sorbitan fatty acid esters can be used. Examples thereof include S-320YN, Poem S-60V, and Solman S-300 (V) manufactured by Riken Vitamin Co., Ltd.
ソルビタン脂肪酸エステルの含有量は、油脂の質量に対して、好ましくは０．１〜１０質量％であり、より好ましくは０．１〜５．０質量％であり、さらに好ましくは０．２〜４．０質量％である。ソルビタン脂肪酸エステルの含有量が０．１質量以上であれば、結晶が促進され、１０質量％以下であれば乳化剤としての異味が最終製品のパンや菓子などに影響を及ぼすのを防ぐことができる。 The content of the sorbitan fatty acid ester is preferably 0.1 to 10% by mass, more preferably 0.1 to 5.0% by mass, and still more preferably 0.2 to 4% with respect to the mass of the fat. 0.0% by mass. If the content of the sorbitan fatty acid ester is 0.1 mass or more, crystallization is promoted, and if it is 10 mass% or less, the taste as an emulsifier can be prevented from affecting the final product such as bread and confectionery. .
本発明による製菓製パン用油脂組成物は、乳化剤として、モノグリセリン脂肪酸エステルをさらに含んでもよい。モノグリセリン脂肪酸エステルは、構成脂肪酸の総数の好ましくは９０％以上、より好ましくは９５％以上が飽和脂肪酸である。飽和脂肪酸の炭素数は、好ましくは１６以上であり、より好ましくは１６以上２０以下である。ソルビタン脂肪酸エステルとモノグリセリン脂肪酸エステルを併用することで、パンの硬さの経時変化の抑制しながら、サクさ感を向上することができる。 The confectionery bread oil composition according to the present invention may further contain a monoglycerin fatty acid ester as an emulsifier. In the monoglycerin fatty acid ester, 90% or more, more preferably 95% or more of the total number of constituent fatty acids is saturated fatty acid. The carbon number of the saturated fatty acid is preferably 16 or more, more preferably 16 or more and 20 or less. By using sorbitan fatty acid ester and monoglycerin fatty acid ester in combination, the feeling of crispness can be improved while suppressing the temporal change in bread hardness.
モノグリセリン脂肪酸エステルの含有量は、油脂の質量に対して、好ましくは０．１〜１０質量％であり、より好ましくは０．１〜５．０質量％であり、さらに好ましくは０．２〜４．０質量％である。モノグリセリン脂肪酸エステルの含有量が上記範囲内にあれば、パンや菓子のサクさ感を向上させながら、経時的に硬くなるのを防ぐことができる。 The content of the monoglycerin fatty acid ester is preferably 0.1 to 10% by mass, more preferably 0.1 to 5.0% by mass, and still more preferably 0.2 to 0.1% by mass with respect to the mass of the fat. It is 4.0 mass%. If the content of the monoglycerin fatty acid ester is within the above range, it can be prevented from becoming hard over time while improving the crispness of bread and confectionery.
モノグリセリン脂肪酸エステルとソルビタン脂肪酸エステルの質量比は、好ましくは０．１：１．０〜５．０：１．０であり、好ましくは０．２：１．０〜４．０：１．０であり、より好ましくは０．５：１．０〜３．０：１．０であり、さらに好ましくは０．７：１．０〜２．５：１．０であり、さらにより好ましくは０．７５：１．０〜２．０：１．０である。モノグリセリン脂肪酸エステルとソルビタン脂肪酸エステルの質量比が上記範囲内にあれば、長期に渡ってサクさ感を維持することができる。 The mass ratio of monoglycerin fatty acid ester and sorbitan fatty acid ester is preferably 0.1: 1.0 to 5.0: 1.0, preferably 0.2: 1.0 to 4.0: 1.0. More preferably 0.5: 1.0 to 3.0: 1.0, still more preferably 0.7: 1.0 to 2.5: 1.0, still more preferably 0. .75: 1.0 to 2.0: 1.0. If the mass ratio between the monoglycerin fatty acid ester and the sorbitan fatty acid ester is within the above range, the crispness can be maintained over a long period of time.
食品添加物
本発明による製菓製パン用油脂組成物は、抗酸化剤、香辛料、着色成分、香料、および乳化剤等の食品添加物をさらに含んでもよい。食品添加物は、特に限定されず、従来公知の食品添加物を用いることができる。
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.
抗酸化剤としては、例えば、Ｌ−アスコルビン酸やＬ−アスコルビン酸誘導体、トコフェロール、トコトリエノール、リグナン、ユビキノン類、キサンチン類、オリザノール、植物ステロール、カテキン類、ポリフェノール類、および茶抽出物が挙げられる。香辛料としては、例えば、カプサイシン、アネトール、オイゲノール、シネオール、およびジンゲロン等が挙げられる。着色成分としては、例えば、カロテンおよびアスタキサンチン等が挙げられる。香料としては、バターフレーバー、ミルクフレーバー等が挙げられる。乳化剤としては、結晶促進を阻害しないものであれば添加することができる。例えばグリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、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、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタン脂肪酸エステル等が挙げられる。 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 crystallization promotion. 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 It is done.
油脂組成物の製造方法
本発明による製菓製パン用油脂組成物の製造方法は、上記の油脂と、上記のソルビタン脂肪酸エステルとを配合する工程を含むものである。例えば、上記の油脂を溶解し、溶解した油脂中に上記のソルビタン脂肪酸エステルと、必要に応じて上記の食品添加物とを添加し、公知の方法で均一に分散および溶解することによって製造することができる。
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 and said sorbitan fatty acid ester. For example, it is produced by dissolving the above fat and oil, adding the above sorbitan fatty acid ester and, if necessary, the above food additive into the dissolved fat and oil, and uniformly dispersing and dissolving by a known method Can do.
本発明による製菓製パン用油脂組成物の原料として用いる油脂は、パーム系油脂とラウリン系油脂とのエステル交換油を用いると、マーガリンやショートニングを製造する急冷工程、また製菓製パンを焼成し保存される徐冷工程いずれにおいても、結晶核となり、結晶化を促進できるため好ましく、原料油脂全体の５〜５０質量％、好ましくは５〜４０質量％、より好ましくは１０〜４０質量％であることが好ましい。パーム系油脂とラウリン系油脂とのエステル交換油は、ヨウ素価が２０〜４５、好ましくは２５〜４０であると、結晶化を促進するとともに、製菓製パンとしたときに口溶けがよいものを得ることができる。パーム系油脂としては、パーム油、パーム油の分別油およびそれらの加工油（硬化およびエステル交換のうち１以上の処理がなされたもの）であれば何れでもよく、具体的には、１段分別油であるパームオレイン、パームステアリン、パームオレインの２段分別油であるパームオレイン（パームスーパーオレイン）およびパームミッドフラクション、パームステアリンの２段分別油であるパームステアリン（ソフトステアリン）およびパームステアリン（スーパーステアリン）等が挙げられ、これらは１種単独で使用してもよく２種以上を併用してもよい。ラウリン系油脂としては、ヤシ油、パーム核油、これらの分別油、硬化油等が挙げられ、これらは１種単独で使用してもよく２種以上を併用してもよい。 The fat used as a raw material for the confectionery bakery fat composition according to the present invention is a rapid cooling process for producing margarine or shortening, and baking and storing confectionery bread when using a transesterified oil of palm-based fat and lauric fat. In any of the slow cooling steps to be performed, it is preferable because it becomes a crystal nucleus and can promote crystallization, and is preferably 5 to 50% by mass, preferably 5 to 40% by mass, and more preferably 10 to 40% by mass of the entire raw material fat. Is preferred. When the iodine value is 20 to 45, preferably 25 to 40, the transesterified oil of palm oil and lauric oil can promote crystallization and obtain a good melt when used as a confectionery bread. be able to. Any palm oil may be used as long as it is palm oil, a fractionated oil of palm oil, or a processed oil thereof (one that has been subjected to at least one treatment among curing and transesterification). Palm olein, palm stearin, two-stage fractionated oil of palm olein (palm super olein) and palm mid-fraction, two-stage fractionated oil of palm stearin (soft stearin) and palm stearin (super Stearin) and the like. These may be used alone or in combination of two or more. Examples of lauric fats and oils include coconut oil, palm kernel oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more.
本発明の製菓製パン用油脂組成物に用いられる上記エステル交換油以外の油脂としては、パーム油、豚脂、乳脂、ヤシ油、パーム核油、菜種油、大豆油、綿実油、ヒマワリ油、コーン油、米油、サフラワー油、オリーブ油、ゴマ油、これらの分別油、硬化油、エステル交換油等が用いられる。油脂中のＳＵＳ型トリグリセリド、ＳＳＵ型トリグリセリド、およびＳＳＳ型トリグリセリドの合計含有量のバランスを適宜調整するために、１種あるいは２種以上を選択して、原料油脂全体中の５０〜９５質量％含有させることが好ましい。 As fats and oils other than the transesterified oil used in the confectionery bread oil composition of the present invention, palm oil, lard, milk fat, palm oil, palm kernel oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil Rice oil, safflower oil, olive oil, sesame oil, fractionated oils thereof, hardened oil, transesterified oil, and the like are used. In order to adjust the balance of the total content of SUS type triglyceride, SSU type triglyceride, and SSS type triglyceride in fats and oils appropriately, one or more kinds are selected and contained in 50 to 95% by mass in the whole raw material fats and oils It is preferable to make it.
上記エステル交換油を得るために用いるエステル交換反応は、化学的エステル交換反応であっても酵素的エステル交換反応であってもよい。化学的エステル交換反応は、ナトリウムメチラート等の化学触媒を用いて行われる、位置特異性の乏しいエステル交換反応である（ランダムエステル交換とも言われる）。 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).
化学的エステル交換反応は、例えば、常法に従って、原料油脂を十分に乾燥させ、触媒を原料油脂に対して０．１〜１質量％添加した後、減圧下、８０〜１２０℃で０．５〜１時間攪拌することにより行うことができる。エステル交換反応終了後は、触媒を水洗にて洗い流した後、通常の食用油の精製工程で行われる脱色、脱臭処理を施すことができる。 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.
酵素的エステル交換反応は、リパーゼを触媒として用いて行われる。リパーゼとしては、リパーゼ粉末やリパーゼ粉末をセライト、イオン交換樹脂等の担体に固定化した固定化リパーゼを使用するができる。酵素的エステル交換によるエステル交換反応は、リパーゼの種類によって、位置特異性の乏しいエステル交換反応とすることもできるし、１，３位特異性の高いエステル交換反応とすることもできる。 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.
位置特異性の乏しいエステル交換反応を行うことのできるリパーゼとしては、アルカリゲネス属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＱＬＭ、リパーゼＰＬ等）、キャンディダ属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＯＦ等）等が挙げられる。 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).
１，３位特異性の高いエステル交換反応を行うことのできるリパーゼとしては、リゾムコールミーハイ由来の固定化リパーゼ（ノボザイムズ社製のリポザイムＴＬＩＭ、リポザイムＲＭＩＭ等）等が挙げられる。 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).
酵素的エステル交換反応は、例えば、リパーゼ粉末または固定化リパーゼを原料油脂に対して０．０２〜１０質量％、好ましくは０．０４〜５質量％添加した後、４０〜８０℃、好ましくは４０〜７０℃で０．５〜４８時間、好ましくは０．５〜２４時間攪拌することにより行うことができる。エステル交換反応終了後は、ろ過等によりリパーゼ粉末または固定化リパーゼを除去後、通常の食用油の精製工程で行われる脱色、脱臭処理を施すことができる。 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.
用途
本発明による製菓製パン用油脂組成物は、可塑性油脂組成物の製造に好適に用いることができる。本発明による製菓製パン用油脂組成物や可塑性油脂組成物を製菓や製パンに用いた場合、生地への分散性に優れ、物性の良好な菓子やパンを得ることできる。可塑性油脂組成物としては、ショートニングや、水、添加物等を含有するマーガリン類等を挙げることができる。マーガリン類の乳化形態としては、Ｗ／Ｏ型、Ｏ／Ｗ／Ｏ型、Ｏ／Ｗ、Ｗ／Ｏ／Ｗ型であっても構わない。このような可塑性油脂組成物は、パン類、イースト菓子類、ペストリー、ケーキ等の食品の製造にも好適に用いることができる。
Use The confectionery bread fat composition according to the present invention can be suitably used for the production of a plastic fat composition. When the fat and oil composition for confectionery bread and the plastic fat composition according to the present invention are used for confectionery and bread making, it is possible to obtain confectionery and bread having excellent dispersibility in dough and good physical properties. 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.
マーガリン類の場合には、本発明の製菓製パン用油脂組成物を６５〜９９．５質量％添加することが出来る。また水以外に牛乳、脱脂乳などの乳、クリーム、ナチュラルチーズやプロセスチーズなどのチーズ、濃縮乳、脱脂濃縮乳、加糖れん乳、加糖脱脂れん乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、タンパク濃縮ホエイパウダー、ホエイ蛋白コンセントレート（ＷＰＣ）、ホエイ蛋白アイソレート（ＷＰＩ）、バターミルクパウダー、トータルミルクプロテイン、カゼインナトリウム、カゼインカリウムなどの乳製品、大豆蛋白、エンドウ豆蛋白、小麦蛋白などの植物蛋白、グルコース、フルクトース、ガラクトース、マンノースなどの単糖、ラクトース、スクロース、マルトースなどの二糖類、オリゴ糖、トレハロース、糖アルコールなどの糖類、デンプン、デンプン分解物、多糖類、乳化剤、塩類、酸味料、ｐＨ調整剤などを添加できる。 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, maltose, sugars such as oligosaccharides, trehalose, sugar alcohol, starch, starch degradation products, polysaccharides, emulsifiers, salts, Acidulant, pH adjuster, etc. It can be added.
マーガリン類、ショートニングは、従来公知の方法で製造することができる。具体的にはマーガリン類は本発明の製菓製パン用油脂組成物を含有する乳化液を、ショートニングは本発明の製菓製パン用油脂組成物を、コンビネーター、パーフェクター、ボテーター等の冷却混合機で急冷捏和することにより得ることができる。 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. It can be obtained by rapid cooling and kneading.
また、本発明による製菓製パン用油脂組成物は、製菓製パン生地の製造に好適に用いることができる。本発明による製菓製パン用油脂組成物は、製菓製パン生地への分散性が良好であり、製菓製パン生地へ練り込み易く、また長時間保存しても油の染みだしなく安定した物性である。このような製菓製パン生地を用いて、パン類、イースト菓子類、ペストリー、ケーキ等の食品を製造することで、サクさがあり、口溶けの良い食品を得ることができる。 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., it is possible to obtain foods that are crispy and have good melting properties.
本発明の製菓製パン用油脂組成物を使用した製菓製パン生地は、冷凍生地として冷凍保存されてもよく、焼成する他、電子レンジ調理、蒸す、揚げるなどの調理をすることにより、食品を得ることができる。 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.
本発明の製菓製パン生地を使用した食品としては、例えば、食パン、テーブルロール、菓子パン、調理パン、フランスパン、ライブレッドなどのパン類、シュトーレン、パネトーネ、クグロフ、ブリオッシュ、ドーナツなどのイースト菓子、デニッシュ、クロワッサン、パイなどのペストリー、バターケーキ、パウンドケーキ、スポンジ、ビスケット、クッキー、ドーナツ、ブッセ、ホットケーキ、ワッフルなどのケーキ等が挙げられる。 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.
以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 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.
パン練り込み用マーガリンの製造
表１および表２に記載の配合割合（質量部）で油脂を混合し、７０℃に加熱後、表１および表２に記載の割合（質量部）で、乳化剤としてソルビタン脂肪酸エステル、モノグリセリン脂肪酸エステルを添加して、実施例１〜１２および比較例１〜６の油脂組成物を得た。油脂組成物中のトリグリセリドの含有量を、ガスクロマトグラフ法（ＡＯＣＳ Ｃｅ５−８６準拠）により分析した。測定結果は、表１および２に示すとおりである。
Preparation of margarine for kneading bread The fats and oils are mixed in the blending ratio (parts by mass) described in Table 1 and Table 2, heated to 70 ° C., and then the proportions (parts by mass) listed in Tables 1 and 2 as emulsifiers. Sorbitan fatty acid ester and monoglycerin fatty acid ester were added to obtain the oil and fat compositions of Examples 1 to 12 and Comparative Examples 1 to 6. The triglyceride content in the oil and fat composition was analyzed by gas chromatography (AOCS Ce5-86 compliant). The measurement results are as shown in Tables 1 and 2.
また、油脂組成物に添加したソルビタン脂肪酸エステル※３〜※７の詳細は、表３に示すとおりである。ソルビタン脂肪酸エステルを添加したパーム油の固化開始温度（℃）の上昇値は、以下のようにして測定した。まず、パーム油（ヨウ素価５３）１００質量部にソルビタン脂肪酸エステル０．５質量部を添加し、それを測定用のアルミニウムパンに３．５ｍｇ量り、さらにサンプルを何も入れない空パン（リファレンス）を用いて、示差走査熱量計（型番：ＤＳＣ Ｑ１０００、ティー・エイ・インスツルメント・ジャパン（株）製）で以下の条件で固化開始温度を測定した。次に、同様にして、ソルビタン脂肪酸エステルを添加していないパーム油の固化開始温度を測定した。ソルビタン脂肪酸エステルを添加したパーム油の固化開始温度とソルビタン脂肪酸エステルを添加していないパーム油の固化開始温度の差を、パーム油の固化開始温度（℃）の上昇値とした。
＜測定条件＞
示差走査熱量計のセル内の温度を８０℃まで昇温し、５分間保持し、完全にサンプルを溶解させた。その後、毎分１０℃（１０℃／ｍｉｎ．）で８０℃から−４０℃まで降温させ、その過程における固化開始温度（発熱ピークにおける発熱開始温度）を測定した。固化開始温度は、ベースラインとピークとの接線における交点とした。
The details of the sorbitan fatty acid esters * 3 to * 7 added to the oil and fat composition are as shown in Table 3. The increase value of the solidification start temperature (° C.) of palm oil to which sorbitan fatty acid ester was added was measured as follows. First, 0.5 parts by mass of sorbitan fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), and 3.5 mg is measured in an aluminum pan for measurement, and an empty pan without any sample (reference) Was used to measure the solidification start temperature under the following conditions with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.). Next, the solidification start temperature of palm oil to which sorbitan fatty acid ester was not added was measured in the same manner. The difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester was added and the solidification start temperature of palm oil to which sorbitan fatty acid ester was not added was defined as an increase value of the solidification start temperature (° C.) of palm oil.
<Measurement conditions>
The temperature in the cell of the differential scanning calorimeter was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C./minute (10 ° C./min.), And the solidification start temperature in the process (heat generation start temperature at the exothermic peak) was measured. The solidification start temperature was the intersection point at the tangent line between the baseline and the peak.
さらに、実施例１、比較例１、および比較例５の油脂組成物を２０℃で７２時間放置した後の顕微鏡写真（ＯＰＴＩＰＨＯＴ２−ＰＯＬ Ｎｉｋｏｎ社製、倍率１００倍）を、それぞれ図１〜図３に示す。図１では、細かい結晶が析出していた。図２では、結晶が成長し、非結晶部分が少なかった。図３では、油脂の白い結晶部分と黒い非結晶部分（液体部分）がはっきりと分かれた。これらの結果から、パーム油の固化開始温度を１．０℃以上上昇させるソルビタン脂肪酸エステルを用いることで、結晶化が促進され、微細結晶を得ることができることが分かった。 Furthermore, the micrographs (manufactured by OPTIPHOT2-POL Nikon, magnification 100 times) after leaving the oil and fat compositions of Example 1, Comparative Example 1 and Comparative Example 5 at 20 ° C. for 72 hours are shown in FIGS. Shown in In FIG. 1, fine crystals were precipitated. In FIG. 2, crystals grew and there were few amorphous parts. In FIG. 3, the white crystalline part and black non-crystalline part (liquid part) of fats and oils were clearly separated. From these results, it was found that by using a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more, crystallization is promoted and fine crystals can be obtained.
続いて、上記で製造した油脂組成物８２質量部を７０℃に調温して油相とした。一方、水１６．５質量部に脱脂粉乳１．５質量部を添加し、８５℃で加熱殺菌して水相を得た。次に、該油相に該水相を添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、コンビネーターによって急冷捏和して、下記の配合割合のパン練り込み用マーガリンを得た。
マーガリン配合
油脂組成物 ８２質量部
水 １６．５質量部
脱脂粉乳 １．５質量部
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 propeller stirrer, emulsified into a water-in-oil type, rapidly cooled and kneaded with a combinator, and the margarine for bread kneading with the following blending ratio is added. Obtained.
Margarine-containing fat and oil composition 82 parts by weight Water 16.5 parts by weight Nonfat dry milk 1.5 parts by weight
食パンの製造
上記で製造したパン練り込み用マーガリンを用いて、下記の配合および製造条件で食パンを製造した。具体的には、イーストを分散させた水、イーストフード、および強力粉をミキサーボールに投入し、フックを使用し、下記条件にてミキシング、発酵を行い、中種生地を得た。その後、本捏配合のマーガリン以外の材料および中種生地を添加し低速３分、中高速３分でミキシングした後、マーガリンを投入し、さらに低速３分、中低速４分でミキシングしパン生地を得た。捏上温度は２８℃であった。その後、室温で２０分フロアタイムをとった後、成型して、３８℃、湿度８０％のホイロで４５分発酵させた後、２００℃で４０分間焼成して食パンを得た。焼成したパンを室温で放冷させた後、２０℃の恒温槽に保存した。
食パンの配合
・中種配合
強力粉 ７０質量部
イースト ２．５質量部
イーストフード ０．１質量部
水 ４０質量部
・本捏配合
強力粉 ３０質量部
上白糖 ６質量部
食塩 １．８質量部
脱脂粉乳 ２質量部
マーガリン ５質量部
水 ２５質量部
食パンの製造条件
・中種条件
ミキシング： 低速４分、中低速１分
捏上げ温度： ２４℃
発酵時間： ２７℃、７５％、４時間
終点温度： ２９℃
・本捏条件
ミキシング： 低速３分、中低速３分、(マーガリン投入)、低速３分、中低速４分
捏上温度： ２８℃
フロアタイム：２０分
成型： モルダー：３斤プルマン型
ホイロ： ３８℃、８０％、４５分
焼成： ２００℃ ４０分
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 the 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
実施例１〜１２および比較例１〜６で製造したパン練り込み用マーガリンおよび食パンについて、下記の評価を行った。それぞれの評価結果は表４および表５に示す。 The following evaluation was performed about the margarine for bread kneading and bread produced in Examples 1-12 and Comparative Examples 1-6. The respective evaluation results are shown in Table 4 and Table 5.
・硬さ変化
マーガリンを円柱状の容器に入れ、表面が平らになるように、スパテラでカットし１５℃で２日、３０日保存したときの硬さをペネトロメーターを用い、ＡＯＣＳ Ｃｃ１６−６０の円錐型コーンアダプターの先端をマーガリン表面に接触する位置にセットし、５秒間落下させたときの進入距離（ｍｍ）の１０倍をペネトロ値とし、硬さの指標とし、３０日目と２日目とのペネトロ値の変化（２日目のペネトロ値／３０日目のペネトロ値）により硬さの変化を評価した。
評価基準
◎：０．８５以上１．１５未満
○：１．１５以上１．２５未満
△：１．２５以上１．３５未満
×：１．３５以上
-Put hardness change margarine into a cylindrical container, cut with a spatula so that the surface is flat, and store the hardness when stored at 15 ° C for 2 days and 30 days using a penetrometer, AOCS Cc16-60 Set the tip of the cone cone adapter in contact with the margarine surface and set the penetro value to 10 times the approach distance (mm) when dropped for 5 seconds. Changes in hardness were evaluated based on changes in penetro values with eyes (Penetro values on the second day / Penetro values on the 30th day).
Evaluation criteria ◎: 0.85 or more and less than 1.15 ○: 1.15 or more and less than 1.25 Δ: 1.25 or more and less than 1.35 ×: 1.35 or more
・生地への分散性
マーガリンを生地に添加したときのマーガリンの塊がなくなる時間を目視により評価した。
評価基準
◎：１分３０秒〜２分以内で分散した。
○：２分超〜２分３０秒以内で分散した。
△：２分３０秒超〜３分以内で分散した。
×：３分超で分散した。
· Dispersibility margarine into the dough was evaluated by visually time mass margarine is eliminated when added to dough.
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.
・食感（サクさ感）
焼成した食パンを２０℃で１日（Ｄ＋１）および３日（Ｄ＋３）保存した後、パネラー１０名により食パンのサクさ感を以下のように評価した。
評価基準
◎：１０名中８名以上が良好であると評価した。
○：１０名中７〜５名が良好であると評価した。
△：１０名中４〜３名が良好であると評価した。
×：１０名中２名以下が良好であると評価した。
・ Food texture (crispness)
After the baked bread was stored at 20 ° C. for 1 day (D + 1) and 3 days (D + 3), 10 panelists evaluated the breadiness 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.
・口溶け
焼成した食パンを２０℃で１日保存した後、パネラー１０名により食パンの口溶けを以下のように評価した。
評価基準
◎：１０名中８名以上が良好であると評価した。
○：１０名中７〜５名が良好であると評価した。
△：１０名中４〜３名が良好であると評価した。
×：１０名中２名以下が良好であると評価した。
-Mouth melted and baked bread was stored at 20 ° C for 1 day, and then 10 panelists evaluated the mouth melting of 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.
・結晶状態
油脂組成物を８０℃で溶解後、スライドガラスに滴下しカバーガラスで覆い、２０℃で７２時間保存したときの結晶状態を偏光顕微鏡（ＯＰＴＩＰＨＯＴ２−ＰＯＬ Ｎｉｋｏｎ社製、倍率１００倍）により観察し以下のように判断した。
評価基準
○：微細結晶を多く含有する。
△：微細結晶と粗大結晶が混在する
×：粗大結晶が存在する。
-After the crystalline fat composition was melted at 80 ° C, it was dropped on a slide glass, covered with a cover glass, and stored at 20 ° C for 72 hours. The crystalline state was measured with a polarizing microscope (OPTIPHOT2-POL Nikon, magnification 100 times). Observations were made as follows.
Evaluation criteria ○: contains many fine crystals.
Δ: Fine crystals and coarse crystals are mixed. ×: Coarse crystals exist.
ロールイン用マーガリン（製パン用）の製造
表６および表７に記載の配合割合（質量部）で、パン練り込み用マーガリンの製造と同様にして、実施例１３〜２４および比較例７〜１２の油脂組成物を得た。油脂組成物中のトリグリセリドの含有量を、パン練り込み用マーガリンの製造と同様にして、測定した。測定結果は、表６および表７に示すとおりである。
Production of margarine for roll-in (for bread making) Examples 13 to 24 and Comparative Examples 7 to 12 in the same manner as in the production of margarine for kneading bread at the blending ratio (parts by mass) shown in Table 6 and Table 7. An oil / fat composition was obtained. The triglyceride content in the oil and fat composition was measured in the same manner as in the production of margarine for bread kneading. The measurement results are as shown in Table 6 and Table 7.
続いて、上記で製造した油脂組成物８２質量部を７０℃に調温して油相とした。一方、水１５．５質量部に脱脂粉乳１．５質量部および食塩１．０質量部を添加し、８５℃で加熱殺菌して水相を得た。次に、該油相に該水相を添加し、プロペラ撹拌機で撹拌して、油中水型に乳化した後、コンビネーターによって急冷捏和して、２５ｃｍ×２１ｃｍ×１ｃｍのシート状に成型した下記の配合割合のロールイン用マーガリン（製パン用）を得た。
マーガリン配合
油脂組成物 ８２質量部
水 １５．５質量部
脱脂粉乳 １．５質量部
食塩 １．０質量部
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 water phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, rapidly cooled and cooled by a combinator, and molded into a sheet of 25 cm × 21 cm × 1 cm. A roll-in margarine (for baking) with 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
デニッシュの製造
下記の配合および製造条件でデニッシュを製造した。具体的には、パン練り込み用マーガリンおよびロールイン用マーガリン以外の材料をミキサーに投入し、低速３分、中低速５分ミキシングを行った後、パン練り込み用マーガリンを入れ低速２分、中低速４分ミキシングを行い、生地を得た。この生地を、フロアタイムをとった後、０℃で一晩リタードさせた。この生地にロールイン用マーガリンを折り込み、ゲージ厚３ｍｍで３折り２回を加え５℃にて２０分リタードし、３折り１回を加え５℃にて６０分リタードさせた。その後ゲージ厚３ｍｍとした後、１０ｃｍ角（１０ｃｍ×１０ｃｍ）にカットし、ホイロ後、焼成してデニッシュを得た。
デニッシュの配合
強力粉 １００質量部
上白糖 １０質量部
食塩 １．６質量部
脱脂粉乳 ４質量部
パン練り込み用マーガリン
（アドフリー４４０ミヨシ油脂製乳化剤無添加マーガリン） １０質量部
イースト ４質量部
水 ６３質量部
ロールイン用マーガリン（製パン用） 生地１００質量部に対して２０質量部
デニッシュ生地の製造条件
ミキシング： 低速３分、中低速５分、 (マーガリン投入)、低速２分、中低速４分
捏上温度： ２５℃
フロアタイム：２７℃ ７５％ ３０分
リタード： ０℃ 一晩
ロールイン： ３折×２回 ５℃にてリタード２０分
３折×１回 ５℃にてリタード６０分
成型： シーターゲージ厚３ｍｍ
ホイロ： ３５℃ ７５％ ６０分
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. Roll-in margarine was folded into this dough, 3 folds were added twice at a gauge thickness of 3 mm, 20 minutes were retarded at 5 ° C., 1 fold was added, and retarded at 5 ° C. for 60 minutes. Then, after setting the gauge thickness to 3 mm, it was cut into a 10 cm square (10 cm × 10 cm), 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 (Ad free 440 Miyoshi oil and fat emulsifier-free margarine) 10 parts by weight Yeast 4 parts by weight Water 63 parts by weight Roll-in margarine (for bread making) 20 parts by weight per 100 parts by weight of dough
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 Retarding at 5 ° C for 20 minutes
3 folds x 1 retard at 5 ° C for 60 minutes Molding: sheeter gauge thickness 3mm
Proof: 35 ° C 75% 60 minutes
実施例１３〜２４および比較例７〜１２で製造したロールイン用マーガリンおよびデニッシュについて、下記の評価を行った。それぞれの評価結果は表８および表９に示す。 The following evaluation was performed about the margarine for roll-ins and Danish which were manufactured in Examples 13-24 and Comparative Examples 7-12. Each evaluation result is shown in Table 8 and Table 9.
・硬さ変化
２５ｃｍ×２１ｃｍ×１ｃｍのシート状に成型したロールイン用マーガリンを円柱状の容器に隙間がないように重ね入れ、表面が平らになるようスパテラでカットし、１５℃で２日、３０日保存したときの硬さをペネトロメーターを用い、ＡＯＣＳ Ｃｃ１６−６０の円錐型コーンアダプターの先端をマーガリン表面に接触する位置にセットし、５秒間落下させたときの進入距離（ｍｍ）の１０倍をペネトロ値とし、硬さの指標とし、３０日目と２日目とのペネトロ値の変化（３０日目のペネトロ値／２日目のペネトロ値）により硬さの変化を評価した。
評価基準
◎：０．８５以上１．１５未満
○：１．１５以上１．２５未満
△：１．２５以上１．３５未満
×：１．３５以上
・ Molding roll-in margarine molded into a 25cm x 21cm x 1cm sheet with a hardness change of 25mm x 21cm x 1cm in a cylindrical container with no gaps, cut with a spatula so that the surface becomes flat, and 15 days at 15 ° C, Using a penetrometer for the hardness when stored for 30 days, set the tip of the conical cone adapter of AOCS Cc16-60 to the position in contact with the margarine surface, and the distance of entry (mm) when dropped for 5 seconds. Ten times the penetro value was used as an index of hardness, and the change in hardness was evaluated by the change in the penetro value between the 30th day and the 2nd day (Penetro value on the 30th day / Penetro value on the 2nd day).
Evaluation criteria ◎: 0.85 or more and less than 1.15 ○: 1.15 or more and less than 1.25 Δ: 1.25 or more and less than 1.35 ×: 1.35 or more
・ロールイン時の作業性
約２Ｋｇの生地にシート状のロールイン用マーガリン４００ｇをのせ、折り込み時のロールイン用マーガリンの作業性を以下のように評価をした。
評価基準
◎：油脂切れなく、伸び非常に良好であった。
○：油脂切れなく、伸び良好であった。
△：やや油脂切れがあるが、伸び良好であった。
×：油脂切れが起こるか、生地に練り込まれる傾向があった。
-Workability at the time of roll-in 400 g of roll-in margarine was placed on a fabric of about 2 kg, 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.
・ロールイン後の生地の縮み
３ｍｍ厚に成型した生地を１０センチ角にカットし、１０枚重ねたときの高さを測定し、以下のように評価した。
評価基準
◎：５５ｍｍ以下
○：５５ｍｍ超６０ｍｍ以下
△：６０ｍｍ超６５ｍｍ以下
×：６５ｍｍ超
-Shrinkage of dough after roll-in The dough molded into a 3 mm thickness 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
・デニッシュの層の形成状態
焼成したデニッシュを中央部でカットし、層の形成状態を目視により以下のように評価した。
評価基準
◎：膜が非常に薄く、きれいな層を形成していた。
〇：膜が薄く、きれいな層を形成していた。
△：やや膜が厚く、層の形成が少なかった。
×：膜が厚く、層の形成が少なかった。
-Formation state of Danish layer The baked Danish was cut in the center part, and the formation state of the layer was visually evaluated as follows.
Evaluation criteria A : The film was very thin and a clean layer was formed.
◯: The film was thin and a clean layer was formed.
Δ: Slightly thick film and less layer formation.
X: The film was thick and the layer formation was small.
・食感（サクさ感）
焼成したデニッシュを２０℃で１日（Ｄ＋１）および３日（Ｄ＋３）保存した後、パネラー１０名によりデニッシュのサクさ感を以下のように評価した。
評価基準
◎：１０名中８名以上が良好であると評価した。
○：１０名中７〜５名が良好であると評価した。
△：１０名中４〜３名が良好であると評価した。
×：１０名中２名以下が良好であると評価した。
・ Food texture (crispness)
After the baked Danish was stored at 20 ° C. for 1 day (D + 1) and 3 days (D + 3), the feeling of crispness 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.
・口溶け
焼成したデニッシュを２０℃で１日保存した後、パネラー１０名によりデニッシュの口溶けを以下のように評価した。
評価基準
◎：１０名中８名以上が良好であると評価した。
○：１０名中７〜５名が良好であると評価した。
△：１０名中４〜３名が良好であると評価した。
×：１０名中２名以下が良好であると評価した。
-After melting the mouth- baked Danish at 20 ° C for one day, the panelists evaluated the mouth-washing of Danish 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.
・結晶状態
油脂組成物を８０℃で溶解後、スライドガラスに滴下しカバーガラスで覆い、２０℃で７２時間保存したときの結晶状態を偏光顕微鏡（ＯＰＴＩＰＨＯＴ２−ＰＯＬ Ｎｉｋｏｎ社製、倍率１００倍）により観察し以下のように判断した。
評価基準
○：微細結晶を多く含有する。
△：微細結晶と粗大結晶が混在する
×：粗大結晶が存在する。
-After the crystalline fat composition was melted at 80 ° C, it was dropped on a slide glass, covered with a cover glass, and stored at 20 ° C for 72 hours. The crystalline state was measured with a polarizing microscope (OPTIPHOT2-POL Nikon, magnification 100 times). Observations were made as follows.
Evaluation criteria ○: contains many fine crystals.
Δ: Fine crystals and coarse crystals are mixed. ×: Coarse crystals exist.
ロールイン用マーガリン（製菓用）の製造
表１０および表１１に記載の配合割合（質量部）で、ロールイン用マーガリン（製パン用）の製造と同様にして、実施例２５〜３５および比較例１３〜１８の油脂組成物を得た。油脂組成物中のトリグリセリドの含有量を、パン練り込み用マーガリンの製造と同様にして、測定した。測定結果は、表１０および表１１に示すとおりである。
Production of roll-in margarine (for confectionery) In the same manner as the production of roll-in margarine (for baking) at the blending ratio (parts by mass) shown in Table 10 and Table 11, Examples 25-35 and Comparative Examples 13-18 oil-fat compositions were obtained. The triglyceride content in the oil and fat composition was measured in the same manner as in the production of margarine for bread kneading. The measurement results are as shown in Table 10 and Table 11.
続いて、上記で製造した油脂組成物８２質量部を７０℃に調温して油相とした。一方、水１５．５質量部に脱脂粉乳１．５質量部および食塩１．０質量部を添加し、８５℃で加熱殺菌して水相を得た。次に、該油相に該水相を添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、コンビネーターによって急冷捏和して、２５ｃｍ×２１ｃｍ×１ｃｍのシート状に成型した下記の配合割合のロールイン用マーガリン（製菓用）を得た。
マーガリン配合
油脂組成物 ８２質量部
水 １５．５質量部
脱脂粉乳 １．５質量部
食塩 １．０質量部
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 water phase is added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, rapidly cooled and kneaded with a combinator, and molded into a 25 cm × 21 cm × 1 cm sheet. Roll-in margarine (for confectionery) 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
パイの製造
下記の配合および製造条件でパイを製造した。具体的には、上記で製造したロールイン用マーガリン以外の材料をミキサーに投入し、低速３分、中高速５分ミキシングを行った後、５℃にて６０分リタードさせた。この生地にロールイン用マーガリンを折り込み、ゲージ厚４ｍｍで３折り、４折りを加え５℃にて６０分リタードさせた。さらにゲージ厚４ｍｍで３折り、４折りを加え５℃にて６０分リタードさせた。その後ゲージ厚３ｍｍに延ばした後、１０ｃｍ角（１０ｃｍ×１０ｃｍ）にカットし、焼成してパイを得た。
パイの配合
強力粉 ７０質量部
薄力粉 ３０質量部
上白糖 ５質量部
食塩 １質量部
全卵（正味） １０質量部
練り込み用マーガリン
（アドフリー４４０ミヨシ油脂製乳化剤無添加マーガリン） １０質量部
冷水 ４０質量部
ロールイン用マーガリン（製菓用） 生地１００質量部に対して７０質量部
パイ生地の製造条件
ミキシング： 低速３分、中高速５分
リタード： ５℃ ６０分
ロールイン： ３折×１回
（ゲージ厚４ｍｍ）４折×１回 ５℃にてリタード６０分
３折×１回
４折×１回 ５℃にてリタード６０分
成型： シーターゲージ厚３ｍｍ
焼成： １７５℃ ２０分
Production of pie A pie was produced with the following composition and production conditions. Specifically, materials other than the roll-in margarine produced above were put into a mixer, mixed at a low speed of 3 minutes and at a medium to high speed of 5 minutes, and then retarded at 5 ° C. for 60 minutes. The roll-in margarine was folded into this dough, 3 and 4 folds were added at a gauge thickness of 4 mm, and the mixture was retarded at 5 ° C. for 60 minutes. Furthermore, 3 folds and 4 folds were added at a gauge thickness of 4 mm, and the mixture was retarded at 5 ° C. for 60 minutes. Thereafter, the gauge thickness was extended to 3 mm, then cut into 10 cm square (10 cm × 10 cm), and baked to obtain a pie.
Combined strong powder of pie 70 parts by weight Soft flour 30 parts by weight Upper white sugar 5 parts by weight Salt 1 part by weight Whole egg (net) 10 parts by weight Margarine for kneading (Ad free 440 Miyoshi oil and fat emulsifier-free margarine) 10 parts by weight Cold water 40 parts by weight Roll-in margarine (for confectionery) 70 parts by weight per 100 parts by weight of dough
Production conditions for pie dough Mixing: Low speed 3 minutes, Medium high speed 5 minutes Retard: 5 ° C 60 minutes Roll-in: 3 folds × 1 time
(Gauge thickness 4mm) 4 folds × 1 time Retarding at 5 ° C for 60 minutes
3 folds x 1
4 folds x 1 retard at 5 ° C for 60 minutes Molding: sheeter gauge thickness 3mm
Firing: 175 ° C for 20 minutes
実施例２５〜３５および比較例１３〜１８で製造したロールイン用マーガリン（製菓用）およびパイについて、上記のロールイン用マーガリン（製パン用）と同様の評価を行った。それぞれの評価結果は表１２および表１３に示す。 The roll-in margarine (for confectionery) and the pie produced in Examples 25-35 and Comparative Examples 13-18 were evaluated in the same manner as the roll-in margarine (for baking). Each evaluation result is shown in Table 12 and Table 13.
Claims (12)
前記油脂の質量に対して０．１〜１０質量％の、パーム油の固化開始温度を１．０℃以上上昇させるソルビタン脂肪酸エステルと、
を含んでなり、油脂組成物中の油脂が前記油脂のみからなる、製菓製パン用油脂組成物。 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. SSU-type triglyceride and SSS-type triglyceride in which saturated fatty acid S is bonded to all of the 1-position, 2-position and 3-position, and the mass ratio of the SUS-type triglyceride to the SSU-type triglyceride is 0. 1: 1.0 to 1.2: 1.0, an oil and fat whose total content of the SUS triglyceride, the SSU triglyceride, and the SSS triglyceride is 40 to 65% by mass;
A sorbitan fatty acid ester that increases the solidification start temperature of palm oil by 1.0 ° C. or more , 0.1 to 10% by mass relative to the mass of the oil and fat ,
The comprise Ri name fat consists only the oil in the fat composition, confectionery bakery fat composition.
前記油脂の質量に対して０．１〜１０質量％の、パーム油の固化開始温度を１．０℃以上上昇させるソルビタン脂肪酸エステルと、
前記油脂の質量に対して０．１〜１０質量％のモノグリセリン脂肪酸エステルと、
を含んでなり、油脂組成物中の油脂が前記油脂のみからなる、製菓製パン用油脂組成物。 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. An SSU type triglyceride to which is bound, and a mass ratio of the SUS type triglyceride to the SSU type triglyceride is 0.1: 1.0 to 1.2: 1.0,
A sorbitan fatty acid ester that increases the solidification start temperature of palm oil by 1.0 ° C. or more , 0.1 to 10% by mass relative to the mass of the oil and fat ,
0.1 to 10% by mass of monoglycerin fatty acid ester with respect to the mass of the oil and fat ,
The comprise Ri name fat consists only the oil in the fat composition, confectionery bakery fat composition.
パーム系油脂とラウリン系油脂とのエステル交換油を５〜５０質量％含有してなる前記油脂と、
前記ソルビタン脂肪酸エステルと、
を配合する工程を含んでなる、製菓製パン用油脂組成物の製造方法。 It is a manufacturing method of the fats and oils composition for confectionery bread according to claim 1,
The fats and oils containing 5 to 50% by mass of a transesterified oil of palm-based fats and lauric fats and oils;
The sorbitan fatty acid ester;
The manufacturing method of the fats and oils composition for confectionery bakery which comprises the process of mix | blending.
パーム系油脂とラウリン系油脂とのエステル交換油を５〜５０質量％含有してなる前記油脂と、
前記ソルビタン脂肪酸エステルと、
前記モノグリセリン脂肪酸エステルと、
を配合する工程を含んでなる、製菓製パン用油脂組成物の製造方法。 It is a manufacturing method of the fats and oils composition for confectionery bread according to claim 3,
The fats and oils containing 5 to 50% by mass of a transesterified oil of a palm oil and a lauric oil; and
The sorbitan fatty acid ester;
The monoglycerin fatty acid ester;
The manufacturing method of the fats and oils composition for confectionery bakery which comprises the process of mix | blending.
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