JP6630540B2 - Bread dough fat and oil composition frozen after final fermentation - Google Patents

Description

  The present invention relates to a kneaded oil / fat composition for dough that is frozen after final fermentation.

  As a technique for easily providing freshly baked bread by anyone, there is a method of freezing after final fermentation. By using this manufacturing method, it is possible to provide freshly baked bread simply by taking out the dough from the freezer at the store and baking it in the oven without requiring a baking technician. However, when the frozen bread is baked after the final fermentation, the bread has poor crispness or lacks volume, so that none of them can satisfy the texture and the volume at the same time.

  Up to now, as an example of using a fat composition for bread dough that is frozen after the final fermentation, a baked bread has a large volume and is soft and has a good meltability in the mouth. For example, rapeseed oil is 87.4% by weight and extremely hardened rapeseed oil. An oil / fat composition (shortening) containing 4% by weight, 6.2% by weight of monoglyceride (monoacylglycerol), 0.8% by weight of monoglyceride tartrate, and 0.8% by weight of monoglyceride succinate (Patent Document 1, Examples) 4). The literature describes that the total amount of these emulsifiers in the oil / fat composition can be 0.1 to 9.5% by weight, and as oil / fat, cottonseed oil, peanut oil, corn oil, safflower oil, sunflower oil, There is a statement that rice oil can be used.

JP 2014-113101 A

  We have found that too much liquid oil in the oil and fat composition kneaded into the bread dough results in poor crispness, while too much emulsifier produces no volume. In other words, kneading only rapeseed oil into bread dough in accordance with Patent Document 1 described above results in poor crispness of bread, and the volume of bread obtained by kneading fat and oil composition with a large amount of emulsifier into bread dough is not sufficient (Patent Document 1, Example 4).

  In view of the above problems, an object of the present invention is to provide a bread dough that has a low trans fatty acid and is frozen after the final fermentation, when the bread dough frozen after the final fermentation is baked, the bread has a crisp texture and a sufficient volume. An object of the present invention is to provide a kneaded oil and fat composition.

  The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, the trans fatty acid content is a specific amount or less, a liquid oil having a specific linolenic acid content, a fat or oil having a specific melting point, a specific amount of a specific emulsifier. The bread obtained by baking the dough after kneading the dough containing the oil and fat composition after the final fermentation is frozen is found to be a bread with a crisp texture and a sufficient volume, and complete the present invention. Reached.

  That is, the first of the present invention is that the fat and oil content is 87 to 99.85% by weight and the water content is 8% by weight or less in the whole dough-kneaded fat and oil composition frozen after the final fermentation, and monoacylglycerol is used. 0.1 to 5% by weight, 0.05 to 0.3% by weight of at least one selected from the group consisting of sorbitan fatty acid esters, sucrose fatty acid esters, and monoacylglycerol derivatives having an organic acid bonded thereto, In the whole, the content of the liquid oil whose linolenic acid content is 5.5% by weight or less in the whole constituent fatty acids is 97.8 to 99.9% by weight, and the content of the fat or oil whose melting point exceeds 50 ° C is 0.1 to 2%. 0.2% by weight, and a trans fat content in the total constituent fatty acids of the fat or oil is 5% by weight or less. A preferred embodiment relates to the dough fat and oil composition for dough frozen after the final fermentation as described above, wherein the monoacylglycerol has a melting point of 60 ° C. or higher. More preferably, the constituent fatty acids of the sorbitan fatty acid ester are at least one selected from the group consisting of lauric acid, palmitic acid, stearic acid, and behenic acid, and the constituent fatty acids of the sucrose fatty acid ester are acetic acid, lauric acid, palmitic acid, and stearic acid. At least one selected from the group consisting of, and the organic acid of the monoacylglycerol derivative having an organic acid bonded thereto is at least one selected from the group consisting of citric acid, succinic acid, and diacetyltartaric acid. Kneaded fat or oil composition for bread dough, more preferably, a fat or oil having a melting point of more than 50 ° C. is a transesterified oil of palm stearin, an extremely hardened oil of rapeseed, an extremely hardened palm oil, an extremely hardened oil of soybean, an extremely hardened oil of lard, tallow The final fermentation as described above, which is at least one selected from the group consisting of extremely hardened oils. Relating to oil and fat composition for kneading for dough is frozen. A second aspect of the present invention is a final fermented frozen bread dough containing 2 to 50 parts by weight of the kneaded fat or oil composition for bread dough frozen after the final departure according to any one of claims 1 to 4 based on 100 parts by weight of flour. About. In a preferred embodiment, the final fermented product described above contains 0.005 to 0.015 parts by weight of an oxidizing agent and 0.05 to 2.0 parts by weight of a thickener based on 100 parts by weight of flour contained in the dough. Related to frozen bread dough. The third aspect of the present invention relates to bread in which the above-mentioned final fermented frozen bread dough is baked.

  According to the present invention, when baking dough frozen after final fermentation, the resulting dough becomes a bread with a crisp texture and sufficient volume, a low trans fatty acid and a kneaded fat and oil composition for bread dough frozen after final fermentation. Can be provided.

  Hereinafter, the present invention will be described in more detail. The dough to be frozen after the final fermentation of the present invention, that is, the kneaded fat and oil composition for frozen dough after the final fermentation, has a trans fatty acid content of a specific amount or less, contains a specific amount of fat and oil, and contains a specific amount of a specific emulsifier. The fat or oil contains a liquid oil having a specific linolenic acid content and a fat or oil having a specific melting point.

  The frozen bread dough after the final fermentation according to the present invention is a dough obtained by taking the final fermentation (furo) in the baking process and then freezing it using a freezer such as a shock freezer. That is, the dough is obtained by kneading raw materials such as cereals such as flour, water, yeast, yeast food, salt, eggs, dairy products, sugar, and the oil and fat composition, and then performing primary fermentation as necessary, dividing, It is obtained by molding, freezing after final fermentation. Further, the dough may contain enzymes, emulsifiers, oxidizing agents, reducing agents, enhancers such as calcium, vitamins, proteins, amino acids and the like. In the present invention, the final fermentation (furo) refers to a fermentation step taken from molding to baking in the bread making step.

  The kneaded oil composition of the present invention is used by kneading the dough frozen after the final fermentation, and the bread obtained by baking the dough is a bread obtained by baking the final fermented frozen bread dough. Makes bread with a crisp texture and ample volume.

  In the kneaded oil or fat composition, from the viewpoint of health, the lower the trans fatty acid content in the total constituent fatty acids of the oil or fat, the better, preferably 5% by weight or less, more preferably 3% by weight or less, The content is more preferably not more than 1.5% by weight, and most preferably substantially not contained. Here, “substantially free of trans fatty acids” means that no hydrogenated oil or fat raw material is used, and a very small amount of trans acid derived from the raw material may be contained in some cases. In addition, the trans fatty acid content in fats and oils can be measured according to AOCS Ce 1f-96.

  It is preferable that the whole kneaded oil / fat composition contains 87 to 99.85% by weight of fat and oil and 8% by weight or less of water. When the amount of oils and fats is less than 87% by weight and the amount of water exceeds 8% by weight, the aqueous phase may increase too much, resulting in an oil-in-water type emulsified form, which is obtained because the kneading into the dough is different. The texture of the bread may not be crisp. The fats and oils contain a liquid oil having a specific linolenic acid content and a fat and oil having a specific melting point.

  The liquid oil refers to fats and oils that are liquid at ordinary temperature, especially those having a small percentage of triglycerides that crystallize during freezing at −10 to −30 ° C., and the saturated fatty acid content in the entire constituent fatty acids of the fats and oils is 30. What is not more than weight% is preferable. The lower the content of linolenic acid in the total constituent fatty acids of the fat or oil, the better, preferably 5.5 wt% or less, more preferably 3.0 wt% or less, even more preferably 2.0 wt% or less. When the linolenic acid content exceeds 5.5% by weight, the volume of bread obtained by baking may not be sufficient.

  In addition, as long as the linolenic acid content in the whole constituent fatty acids is within the range of 5.5% by weight or less, the liquid oil in which the linolenic acid content in the whole constituent fatty acids exceeds 5.5% by weight and the linolenic acid in the whole constituent fatty acids are included. Liquid oil having an acid content of 5.5% by weight or less can be mixed. Examples of the liquid oil having a linolenic acid content of more than 5.5% by weight in the whole constituent fatty acids include rapeseed oil, soybean oil, canola oil and the like. As a liquid oil having a linolenic acid content of 5.5% by weight or less in the whole constituent fatty acids, corn oil, rice oil, sunflower oil, cottonseed oil, safflower oil, peanut oil, sesame oil, olive oil, low linoleic canola oil, high olein Acidic canola oil, high oleic sunflower oil and the like can be mentioned, but corn oil, rice oil and cottonseed oil are preferred from the viewpoint of availability.

  The content of the liquid oil is preferably 97.8 to 99.9% by weight, more preferably 98 to 99.7% by weight, and more preferably 98.5 to 99.6% by weight in the whole fat and oil contained in the kneaded fat and oil composition. % Is more preferred. If the amount is less than 97.8% by weight, the obtained bread volume may not be sufficient. On the other hand, if the amount is more than 99.9% by weight, the texture of the obtained bread may not be crisp.

  The linolenic acid content and the saturated fatty acid content can be measured according to the methyl esterification method and the gas chromatographic method described in the Standard Oils and Fats Analysis Test Methods, provisional 11-2003 and provisional 15-2003, established by the Japan Oil Chemists' Society.

  The fat or oil having the specific melting point is a fat or oil having a rising melting point exceeding 50 ° C. Such oils and fats may be animal or vegetable, and may be fractionated oils, transesterified oils, and extremely hardened oils obtained by fractionation, transesterification, or hydrogenation. You may. Examples of the fats and oils include transesterified palm stearin, extremely hardened rapeseed oil, extremely hardened palm oil, extremely hardened soybean oil, extremely hardened lard, and extremely hardened beef tallow. The content of the fat or oil whose melting point exceeds 50 ° C. is preferably from 0.1 to 2.2% by weight, more preferably from 0.2 to 2.0% by weight, and more preferably from 0.2 to 2.0% by weight in the whole kneaded fat or oil composition. 3 to 1.5% by weight is more preferred. If the amount is less than 0.1% by weight, the texture of the resulting bread may not be crisp. If the content is more than 2.2% by weight, the obtained bread volume may not be sufficient. In addition, the said melting | fusing point can be measured according to the Japan Oil Chemists' Society standard fat and oil analysis test method 2.2.4.2-1996.

  The monoacylglycerol refers to a monoester of one molecule of glycerol and one molecule of a fatty acid, but when added to the oil or fat composition, a mixture of a diester and a diester can also be used. Fatty acids can be used irrespective of saturated fatty acids having 12 to 26 carbon atoms and unsaturated fatty acids. However, from the viewpoint of the texture of the obtained bread, the melting point of monoacylglycerol is preferably from 60 to 95C. If the melting point is less than 60 ° C., the texture of the resulting bread may not be crisp. If the melting point is higher than 95 ° C., the bread does not melt at the time of baking, and the texture of the resulting bread may not be sharp. In addition, the content of the monoacylglycerol is preferably 0.1% by weight to 5% by weight, more preferably 0.3% to 4% by weight, and more preferably 0.5% to 3% by weight in the whole kneaded oil composition. More preferred. If the amount is less than 0.1% by weight, the texture of the resulting bread may not be crisp. If the amount is more than 5% by weight, the obtained bread volume may not be sufficient.

  The kneaded oil composition preferably contains at least one selected from the group consisting of sorbitan fatty acid esters, sucrose fatty acid esters, and monoacylglycerol derivatives having an organic acid bonded thereto. Their content is preferably 0.05 to 0.3% by weight, more preferably 0.07 to 0.2% by weight, and more preferably 0.08 to 0.15% by weight in the whole kneaded oil composition. % Is more preferred. If the amount is less than 0.05% by weight, the monoacylglycerol crystals are not refined and the bread dough is damaged during freezing, so that the volume of the resulting bread may not be sufficient. If the content is more than 0.3% by weight, the bread dough may be damaged during freezing due to its own crystals, so that the obtained bread volume may not be sufficient.

  The sorbitan fatty acid ester is obtained by binding a fatty acid to one molecule of sorbitan. The bound fatty acid may be any of saturated fatty acids having 12 to 26 carbon atoms and unsaturated fatty acids, and saturated fatty acids are preferred from the viewpoint of miniaturization of monoacylglycerol crystals, and particularly, the availability of the fatty acids is easy. From the viewpoint, lauric acid, palmitic acid, stearic acid, and at least one selected from the group consisting of behenic acid are more preferable.

  The sucrose fatty acid ester is obtained by binding a fatty acid to one molecule of sucrose. The bound fatty acid can be used regardless of whether it is a saturated fatty acid having 2 to 26 carbon atoms or an unsaturated fatty acid, but a saturated fatty acid is preferable from the viewpoint of miniaturization of the monoacylglycerol, and acetic acid is particularly preferable from the viewpoint of availability. , Lauric acid, palmitic acid and stearic acid. Further, the sucrose fatty acid ester has a different HLB depending on the kind and the number of the fatty acids bound to one molecule of sucrose, but from the viewpoint of miniaturization of monoacylglycerol, the HLB is preferably 1 to 7.

  The monoacylglycerol derivative having an organic acid bonded thereto is a monoacylglycerol in which an organic acid is ester-bonded. Examples of the organic acid include acetic acid, lactic acid, citric acid, diacetyltartaric acid, and succinic acid, and citric acid, succinic acid, and diacetyltartaric acid are preferable from the viewpoint of miniaturizing the crystal of monoacylglycerol.

  The final fermented frozen bread dough of the present invention preferably contains the kneaded oil / fat composition in an amount of 2 to 50 parts by weight, more preferably 5 to 30 parts by weight, based on 100 parts by weight of flour in the bread dough. Preferably it is 5 to 20 parts by weight. If the amount is less than 2 parts by weight, the obtained bread volume may not be sufficient. If the amount is more than 50 parts by weight, the volume of the resulting bread may not be sufficient, probably because the fat or oil inhibits the formation of the gluten crosslinked structure and a good dough cannot be obtained.

  It is preferable that the frozen bread dough after the final fermentation further contains an oxidizing agent. As the oxidizing agent, at least one selected from the group consisting of ascorbic acid, vitamin E, bromate, cystine, gluconic acids, catalase or glucose oxidase can be used, and the gluten cross-linking structure forming ability by oxidation of bread dough is excellent, Ascorbic acid is preferred from the viewpoint of being easily accepted by consumers from the viewpoint of safety. The content of the oxidizing agent is preferably 0.005 to 0.015 parts by weight, more preferably 0.01 to 0.015 parts by weight, and more preferably 0.012 to 0 parts by weight based on 100 parts by weight of the flour contained in the dough. 0.015 parts by weight is more preferred. If the amount is less than 0.005 parts by weight, the obtained bread volume may not be sufficient, and if the amount is more than 0.015 parts by weight, the obtained bread volume may not be sufficient.

  It is preferable that the frozen bread dough after the final fermentation further contains a thickener. As the thickener, at least one selected from the group consisting of alginic acids, pectin, xanthan gum, guar gum, gellan gum, carrageenan and locust bean gum can be used, and it has a cross-linked structure reinforcement of bread dough and freeze / thaw resistance. Alginate esters are preferred from the viewpoint of gel formation. The content of the thickener is preferably 0.05 to 2.0 parts by weight, more preferably 0.10 to 0.50 part by weight, and more preferably 0.10 to 0.5 part by weight based on 100 parts by weight of flour contained in the dough. 0.30 parts by weight is more preferred. If the amount is less than 0.05 part by weight, the volume of the obtained bread may not be sufficient, and if it is more than 2.0 parts by weight, the texture of the obtained bread may not be crisp.

  The bread of the present invention can be obtained by thawing the frozen bread dough after the final fermentation if necessary and baking it. For example, roll bread, confectionery bread, side dish bread, croissant and other Danish pastries, hard-baked bread such as French bread, pizza, fried bread or a secondary processed product thereof, or those requiring range cooking are exemplified. In addition, the fried bread refers to a bread obtained by frying the dough fermented with yeast, and may be yeast donut or the like.

  The final fermented frozen bread dough composition for frozen bread dough of the present invention, the final fermented frozen bread dough using the kneaded fat and oil composition, and a method for producing bread obtained by baking the dough are described below.

<Production method of kneaded oil and fat composition for frozen bread dough after final fermentation>
First, a monoacylglycerol, a sorbitan fatty acid ester, a sucrose fatty acid ester, and a monoacylglycerol derivative having an organic acid bonded thereto are mixed with a liquid oil obtained by dissolving a fat or oil having a melting point exceeding 50 ° C. At least one is added, and if necessary, other oil-soluble components are dissolved to prepare an oil phase portion. Then, if necessary, after a sterilization step, the kneaded oil and fat composition of the present invention can be obtained by cooling and kneading with a kneading device. If necessary, the kneaded oil / fat composition may contain an aqueous phase portion composed of water and / or a water-soluble component. When an aqueous phase is contained, the aqueous phase can be added to the oil phase while stirring the oil phase to prepare a water-in-oil emulsion, and kneaded similarly.

<Production method of frozen bread dough after final fermentation>
Next, the kneaded oil composition obtained above is mixed and kneaded in a predetermined amount with other dough raw materials, fermented as required, the dough is divided and molded, and the final dough is taken to obtain the dough. obtain. The dough is frozen after final fermentation so that the dough cools at -20 to -40C to -11 to -25C.

<Bread manufacturing method>
Then, the obtained frozen bread dough is taken out of the freezer and baked directly in an oven, or baked after thawing to obtain bread. When firing in a direct oven, firing can be performed by a generally known method. Preferably, the temperature is gradually increased from a low temperature of 20 to 100 ° C using a convection oven, and baking is performed at 140 to 250 ° C for 10 to 30 minutes. Is preferred. In the case of thawing, it is obtained by thawing at 0 to 40 ° C. and calcining by a generally known method. Then, the bread is obtained by baking at 140 to 250 ° C. for 10 to 30 minutes using a fixed bread pot or a reel oven. When the dough is fried, it can be fried by a generally known method, and preferably fried in a fryer at 160 to 200 ° C. for 30 seconds to 10 minutes.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. In the examples, “parts” and “%” are based on weight.

<Evaluation of texture (crispness)>
The roll breads obtained in the examples and comparative examples were eaten by 10 skilled panelists, evaluated according to the following criteria, and the average was used as the evaluation value.
5 points: Crisp texture and extremely good.
4 points: Crisp texture and very good.
3 points: Crisp texture and good.
2 points: Slightly cramped and crisp.
1 point: Feels crumpled and very crisp.

<Volume evaluation>
The specific volumes of the roll pans obtained in Examples and Comparative Examples were measured, and the values were used as evaluation values. The specific volume was measured by measuring the weight (g) with an electronic balance “CB-III1500” (manufactured by Ishida), and measuring the volume (ml) with a laser volume meter “WinVM200” (manufactured by AStex). Divided by. The specific volume obtained was evaluated according to the following criteria.
5 points: Very good volume with a specific volume of 7.1 ml / g or more.
4 points: Very good volume with specific volume of 6.5 ml / g or more and less than 7.1 ml / g.
3 points: The specific volume is 6.0 ml / g or more and less than 6.5 ml / g, which is a good volume.
2 points: Specific volume is 5.5 ml / g or more and 6.0 ml / g, and there is not much volume.
1 point: Specific volume is less than 5.5 ml / g, there is no volume.

(Production Example 1)
Production Example 1 by mixing 45 parts by weight of corn oil (manufactured by Kaneka, linolenic acid content: 0.7% by weight) and 55 parts by weight of rapeseed oil (manufactured by Kaneka, linolenic acid content: 9.2% by weight) (Linolenic acid content: 5.4% by weight) was obtained.

(Production Example 2)
42% by weight of corn oil (Kaneka, linolenic acid content: 0.7% by weight) and 58% by weight of rapeseed oil (Kaneka, linolenic acid content: 9.2% by weight) (Linolenic acid content: 5.6% by weight) was obtained.

(Example 1)
According to the composition shown in Table 1, a kneaded oil / fat composition was prepared. That is, a predetermined amount of corn oil, extremely hardened palm oil (manufactured by Taiyo Yushi Co., melting point: 59.8 ° C.), monoacylglycerol, sorbitan fatty acid ester and lecithin were mixed, heated at 70 ° C., and stirred. The mixture was cooled to about 10 ° C. while kneading with a kneading device to obtain a kneaded oil / fat composition. Further, a roll bread was prepared using the kneaded oil / fat composition. That is, according to the composition shown in Table 2, the raw materials were mixed with a vertical mixer “HPI-20M” (manufactured by Kanto Blender Co., Ltd.) for 3 minutes at low speed, then for 7 minutes at medium speed, and for 7 minutes at high speed, and kneaded at 22 ° C. ± 1 ° C. Raised. After the mixing was completed, the dough was stored at 25 ° C. for 30 minutes, and then divided into 70 g portions. After storing the dough at 25 ° C. for 30 minutes, the moulder dough was formed into a roll. The molding pressure of the molder was 2.0 mm. The molded product was subjected to final fermentation at 30 ° C. and 75% humidity for 90 minutes. After the final fermentation, the material was cooled to a cooling end point temperature using a shock freezer at a cooling rate of 1.2 ° C./min in an atmosphere of −30 ° C., and a dough frozen after the final fermentation was obtained. The dough was stored at −20 ° C. for one week, thawed at 25 ° C. for 40 minutes, and baked in a 190 ° C. oven for 11 minutes to obtain a roll bread. The obtained roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 1.

(Example 2)
A kneaded oil / fat composition was obtained in the same manner as in Example 1, except that corn oil was changed to rice oil in accordance with the composition shown in Table 1. Further, a roll bread was obtained in the same manner as in Example 1. The resulting roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 1.

(Example 3)
A kneaded oil / fat composition was obtained in the same manner as in Example 1 except that corn oil was changed to cottonseed oil in accordance with the composition shown in Table 1. Further, a roll bread was obtained in the same manner as in Example 1. The resulting roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 1.

(Example 4)
According to the composition shown in Table 1, a kneaded oil / fat composition was obtained in the same manner as in Example 1, except that the corn oil was changed to a mixed oil of corn oil / rapeseed oil (the oil / fat of Production Example 1). Further, a roll bread was obtained in the same manner as in Example 1. The resulting roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 1.

(Example 5)
A kneaded oil and fat composition was obtained in the same manner as in Example 1 except that the extremely hardened palm oil was changed to the extremely hardened rapeseed oil according to the composition shown in Table 1. Further, a roll bread was obtained in the same manner as in Example 1. The resulting roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 1.

(Comparative Example 1)
According to the composition shown in Table 1, corn oil and lecithin were mixed in predetermined amounts, heated at 70 ° C., and stirred. The mixture was cooled to about 10 ° C. while kneading with a kneading device to obtain a kneaded oil / fat composition. Further, a roll bread was obtained in the same manner as in Example 1. The resulting roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 1.

(Comparative Example 2)
A kneaded oil / fat composition was obtained in the same manner as in Comparative Example 1 except that corn oil was changed to rapeseed oil in accordance with the composition shown in Table 1. Further, a roll bread was obtained in the same manner as in Example 1. The resulting roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 1.

(Comparative Example 3)
According to the composition shown in Table 1, a kneaded oil / fat composition was obtained in the same manner as in Example 1, except that corn oil was changed to rapeseed oil having a high linolenic acid content. Further, a roll bread was obtained in the same manner as in Example 1. The resulting roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 1.

(Comparative Example 4)
According to the composition shown in Table 1, a kneaded oil / fat composition was obtained in the same manner as in Example 1, except that the corn oil was changed to a corn oil / rapeseed oil mixed oil having a high linolenic acid content (the oil / fat of Production Example 2). . Further, a roll bread was obtained in the same manner as in Example 1. The resulting roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 1.

(Comparative Example 5) According to JP 2011-113101 A, according to the composition shown in Table 1, rapeseed oil, rapeseed extremely hardened oil and palm oil were heated and dissolved, and monoacylglycerol, tartaric acid monoglyceride and succinic acid monoglyceride were added in predetermined amounts, and the mixture was added. Stirred at C for 20 minutes. This mixture was slowly stirred in a stirring tank at 25 ° C. for 16 hours to obtain a kneaded oil / fat composition. Further, a roll bread was obtained in the same manner as in Example 1. The resulting roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 1.

  The roll bread of Example 1 had a sufficient volume and had a crisp texture, but did not use oils and fats or emulsifiers having a melting point exceeding 50 ° C., had a large amount of oils and fats, and had a linolenic acid content in the total constituent fatty acids of 5. Comparative Example 1 using a kneaded oil / fat composition having a large amount of liquid oil of 5% by weight or less, or instead of liquid oil having a linolenic acid content of 5.5% by weight or less in the total constituent fatty acids in Comparative Example 1, The roll bread of Comparative Example 2 using a kneaded oil / fat composition using a liquid oil having an acid content of more than 5.5% by weight of the total constituent fatty acids has a sufficient volume, but is not crisp as a texture. Was. The roll pans of Examples 1 to 4 had sufficient volume and a crisp texture, but the roll pans of Comparative Examples 3 and 4 using liquid oil having a linolenic acid content of more than 5.5% by weight were crisp. Although good texture was obtained, the volume was not enough.

  Moreover, the roll pans of Examples 1 and 5 using oils and fats having different melting points exceeding 50 ° C. all had sufficient volume and crisp texture. Furthermore, in comparison with Example 1, a comparative example based on Patent Document 1 in which the amount of emulsifier is large, the amount of liquid oil having a linolenic acid content of 5.5% by weight or less is small, and the amount of fat or oil having a melting point exceeding 50 ° C. With the roll bread No. 5, the crisp texture was obtained, but a sufficient bread volume was not obtained.

(Example 6)
A kneaded oil / fat composition was obtained in the same manner as in Example 1, except that the amount of corn oil and the amount of extremely hardened palm oil were changed in accordance with the formulation shown in Table 3. Further, a roll bread was obtained in the same manner as in Example 1. The obtained roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 3.

(Example 7)
A kneaded oil / fat composition was obtained in the same manner as in Example 1, except that the amount of corn oil and the amount of extremely hardened palm oil were changed in accordance with the formulation shown in Table 3. Further, a roll bread was obtained in the same manner as in Example 1. The obtained roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 3.

(Example 8)
According to the composition shown in Table 3, a kneaded oil / fat composition was produced. That is, a predetermined amount of corn oil, extremely hardened palm oil, monoacylglycerol, sorbitan fatty acid ester and lecithin were mixed and heated at 70 ° C. Further, a predetermined amount of water was added and stirred to prepare a water-in-oil emulsion, which was cooled to about 10 ° C. while kneading with a kneading device to obtain a kneaded oil and fat composition. Further, a roll bread was obtained in the same manner as in Example 1. The obtained roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 3.

(Comparative Example 6)
A kneaded oil / fat composition was obtained in the same manner as in Example 1 except that the amount of corn oil and the amount of extremely hardened palm oil were changed according to the formulation shown in Table 3. Further, a roll bread was obtained in the same manner as in Example 1. The obtained roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 3.

(Comparative Example 7)
A kneaded oil / fat composition was obtained in the same manner as in Example 1 except that the amount of corn oil and the amount of extremely hardened palm oil were changed according to the formulation shown in Table 3. Further, a roll bread was obtained in the same manner as in Example 1. The obtained roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 3.

(Comparative Example 8)
A kneaded oil / fat composition was obtained in the same manner as in Example 8, except that the amounts of corn oil, extremely hardened palm oil and water were changed according to the formulations shown in Table 3. Further, a roll bread was obtained in the same manner as in Example 1. The obtained roll bread was evaluated for texture (crispness) and volume, and the evaluation results are summarized in Table 3.

  The roll pans of Examples 1, 6, and 7 had sufficient volume and crisp texture, but had a large amount of fats and oils having a melting point exceeding 50 ° C. and a linolenic acid content of 5.5% by weight or less. The roll bread of Comparative Example 6 using the kneaded oil and fat composition having a small amount of, had a crisp texture but was not sufficient in volume. Furthermore, the roll pan of Comparative Example 7 using the kneaded oil / fat composition having a small amount of fat or oil having a melting point exceeding 50 ° C. and a large amount of liquid oil having a linolenic acid content of 5.5% by weight or less has a sufficient volume. But it was not crisp as a texture. Compared with Example 8, the roll bread of Comparative Example 8 using the kneaded oil / fat composition having a high water content and a low oil / fat content had a sufficient volume, but was not crisp as a texture.

(Example 9)
A kneaded oil or fat composition was obtained in the same manner as in Example 1 except that the sorbitan fatty acid ester was changed to a sucrose fatty acid ester according to the formulation in Table 4. Further, a roll bread was obtained in the same manner as in Example 1. The texture (crispness) and volume of the obtained roll bread were evaluated, and the evaluation results are summarized in Table 4.

(Example 10)
A kneaded oil composition was obtained in the same manner as in Example 1, except that the sorbitan fatty acid ester was changed to citrate monoglyceride according to the formulation in Table 4. Further, a roll bread was obtained in the same manner as in Example 1. The texture (crispness) and volume of the obtained roll bread were evaluated, and the evaluation results are summarized in Table 4.

(Example 11)
A kneaded oil / fat composition was obtained in the same manner as in Example 1, except that the sorbitan fatty acid ester was changed to succinic acid monoglyceride according to the formulation in Table 4. Further, a roll bread was obtained in the same manner as in Example 1. The texture (crispness) and volume of the obtained roll bread were evaluated, and the evaluation results are summarized in Table 4.

  From Examples 1, 9 to 11, it was found that even if sucrose fatty acid ester, citrate monoglyceride, and succinic acid monoglyceride were used in place of sorbitan fatty acid ester, bread with sufficient volume and crisp texture could be obtained. Was.

(Example 12)
A kneaded oil / fat composition was obtained in the same manner as in Example 1, except that the amounts of corn oil and monoacylglycerol were changed according to the formulations shown in Table 5. Further, a roll bread was obtained in the same manner as in Example 1. The texture (crispness) and volume of the obtained roll bread were evaluated, and the evaluation results are summarized in Table 5.

(Example 13)
A kneaded oil and fat composition was obtained in the same manner as in Example 1 except that the amounts of corn oil and monoacylglycerol were changed according to the formulations shown in Table 5. Further, a roll bread was obtained in the same manner as in Example 1. The texture (crispness) and volume of the obtained roll bread were evaluated, and the evaluation results are summarized in Table 5.

(Example 14)
A kneaded oil / fat composition was obtained in the same manner as in Example 1, except that the amounts of corn oil, extremely hardened palm oil and sorbitan fatty acid ester were changed according to the formulations shown in Table 5. Further, a roll bread was obtained in the same manner as in Example 1. The texture (crispness) and volume of the obtained roll bread were evaluated, and the evaluation results are summarized in Table 5.

(Example 15)
A kneaded oil / fat composition was obtained in the same manner as in Example 1 except that the amounts of corn oil and sorbitan fatty acid ester were changed according to the formulations shown in Table 5. Further, a roll bread was obtained in the same manner as in Example 1. The texture (crispness) and volume of the obtained roll bread were evaluated, and the evaluation results are summarized in Table 5.

(Comparative Example 9)
A kneaded oil / fat composition was obtained in the same manner as in Example 1, except that the amounts of corn oil and monoacylglycerol were changed according to the formulations shown in Table 5. Further, a roll bread was obtained in the same manner as in Example 1. The texture (crispness) and volume of the obtained roll bread were evaluated, and the evaluation results are summarized in Table 5.

(Comparative Example 10)
A kneaded oil / fat composition was obtained in the same manner as in Example 1, except that the amounts of corn oil and monoacylglycerol were changed according to the formulations shown in Table 5. Further, a roll bread was obtained in the same manner as in Example 1. The texture (crispness) and volume of the obtained roll bread were evaluated, and the evaluation results are summarized in Table 5.

(Comparative Example 11)
A kneaded oil / fat composition was obtained in the same manner as in Example 1, except that the amounts of corn oil, extremely hardened palm oil and sorbitan fatty acid ester were changed according to the formulations shown in Table 5. Further, a roll bread was obtained in the same manner as in Example 1. The texture (crispness) and volume of the obtained roll bread were evaluated, and the evaluation results are summarized in Table 5.

(Comparative Example 12)
A kneaded oil / fat composition was obtained in the same manner as in Example 1 except that the amounts of corn oil and sorbitan fatty acid ester were changed according to the formulations shown in Table 5. Further, a roll bread was obtained in the same manner as in Example 1. The texture (crispness) and volume of the obtained roll bread were evaluated, and the evaluation results are summarized in Table 5.

  Although the roll pans of Examples 1, 12, and 13 had sufficient volume and had a crisp texture, the roll pans of Comparative Example 9 using the kneaded oil composition having a small amount of monoacylglycerol had sufficient volume. However, the roll bread of Comparative Example 10 using the kneaded oil / fat composition having a large amount of monoacylglycerol had a crisp texture but lacked sufficient volume.

  The roll breads of Examples 1, 14, and 15 had sufficient volume and a crisp texture, but also contained a monoacylglycerol derivative in which the amount of sorbitan fatty acid ester was small and the sucrose fatty acid ester was combined with an organic acid. The roll bread of Comparative Example 11 using the kneaded oil and fat composition had a crisp texture but lacked sufficient volume, had a large amount of sorbitan fatty acid ester, and also had a monoacylglycerol in which an organic acid was bonded to sucrose fatty acid ester. The roll bread of Comparative Example 12 using the kneaded oil and fat composition containing no derivative had insufficient volume and had a crisp texture.

Claims (7)

In the whole kneaded fat and oil composition for bread dough frozen after the final fermentation, the fat and oil content is 87 to 99.85% by weight and the water content is 8% by weight or less, monoacylglycerol is 0.1 to 5% by weight, sorbitan A fatty acid ester, a sucrose fatty acid ester, and at least one selected from the group consisting of a monoacylglycerol derivative having an organic acid bonded thereto in an amount of 0.05 to 0.3% by weight; The content of liquid oil of 5.5% by weight or less in the whole is 97.8 to 99.9% by weight, and the content of fat or oil having a melting point exceeding 50 ° C is 0.1 to 2.2% by weight. The kneaded fat or oil composition for bread dough which is frozen after final fermentation, wherein the trans fatty acid content in the whole constituent fatty acids is 5% by weight or less. The kneaded fat and oil composition for bread dough which is frozen after the final fermentation according to claim 1, wherein the monoacylglycerol has a melting point of 60 ° C or more. The constituent fatty acid of the sorbitan fatty acid ester is at least one selected from the group consisting of lauric acid, palmitic acid, stearic acid, and behenic acid, and the constituent fatty acid of the sucrose fatty acid ester is a group consisting of acetic acid, lauric acid, palmitic acid, and stearic acid At least one selected organic acid of the monoacylglycerol derivative having an organic acid bonded thereto is at least one selected from the group consisting of citric acid, succinic acid, and diacetyltartaric acid. Kneaded fat and oil composition for bread dough. Fat or oil having a melting point exceeding 50 ° C. is at least one selected from the group consisting of transesterified palm stearin, rapeseed extremely hardened oil, palm extremely hardened oil, soybean extremely hardened oil, lard extremely hardened oil, and tallow extremely hardened oil. The kneaded fat or oil composition for dough which is frozen after the final fermentation according to any one of claims 1 to 3. Final fermented frozen bread dough comprising 2 to 50 parts by weight of the kneaded fat or oil composition for bread dough according to any one of claims 1 to 4 with respect to 100 parts by weight of flour. The final fermented frozen product according to claim 5, which contains 0.005 to 0.015 parts by weight of an oxidizing agent and 0.05 to 2.0 parts by weight of a thickener based on 100 parts by weight of flour contained in the dough. Bread dough. A bread obtained by firing the frozen dough after final fermentation according to claim 5 or 6.