JP6746203B2 - Water-in-oil type emulsified oil/fat composition for bakery - Google Patents

Description

The present invention is for a bakery that can produce a chilled bread that has a high effect of preventing hip bending after baking, can maintain a soft and shiny texture just after baking over time, and is prevented from aging at a refrigerating temperature that is likely to age. The present invention relates to a water-in-oil type emulsified oil/fat composition.

Sandwiches are widely known as breads that are distributed, stored and consumed at refrigeration temperatures (-5 to 15°C). For sandwiches, when bread or the like is used and ingredients to be combined that require refrigeration are used, it is necessary to distribute, store and ingest at a refrigeration temperature from the viewpoint of hygiene.
On the other hand, a bread in which confectionery bread and cream that require refrigeration are combined has appeared as a hit product due to changes in taste, and it is necessary to distribute, store and ingest such bread at a refrigeration temperature from the viewpoint of hygiene.

It is also known that aged starch foods return to their pre-aging state when reheated. Therefore, in the case of non-filling bread such as bread, it is usually done after toasting in order to eat deliciously. However, recently, due to changes in consumers' tastes, changes in lifestyle patterns, etc., there is an increasing number of people who have no time to toast or who keep refrigerated for a long time.

Thus, bread for distribution, storage and ingestion at refrigerated temperatures is called chilled bread and has become widely known. However, the refrigerating temperature is the temperature zone in which the aging of starch is most advanced, and therefore there is a problem that the bread becomes sticky or hard, and its solution is a major problem in chilled bread.

A method using an emulsifier, a saccharide, a polysaccharide, a starch, an enzyme and the like has been studied as a prior art for preventing the aging of bread at the refrigerating temperature.
Patent Document 1 describes a method for producing bread using a water-in-oil emulsion in which fermented milk and a specific emulsifier are combined with SFI having a specific value. However, the bread obtained by the production method described in Patent Document 1 is not satisfactory in the effect of preventing aging at the refrigerating temperature, and therefore it is not possible to maintain the softness and tenderness. In addition, the bread obtained by the production method described in Patent Document 1 has a problem in that it has a bad taste due to the use of an emulsifier, has a fluffy feeling, and cannot have a mouth-feeling texture.

Patent Document 2 describes breads using a water-in-oil type emulsified oil/fat composition containing trehalose. However, the breads described in Patent Document 2 have an insufficient effect of preventing aging at refrigeration temperatures.
Patent Document 3 describes breads using an oil and fat composition for producing breads, which contains koji powder and starch sugar. However, the breads described in Patent Document 3 have an insufficient effect of preventing aging at refrigeration temperatures. In addition, the breads described in Patent Document 3 have a drawback that they have a messy texture and do not give a pleasant mouthfeel, and lipase derived from koji powder decomposes fats and oils to deteriorate the flavor. It was

Patent Document 4 describes breads using an oil and fat composition containing a modified starch, an amylase and a thickener and containing no emulsifier. However, the breads described in Patent Document 4 have an insufficient effect of preventing aging at refrigeration temperatures.
Patent Document 5 describes a method of using a specific paste. However, the method described in Patent Document 5 uses a plastic oil/fat composition containing a specific paste, and since the content of the paste is high, the texture of the resulting breads at the early stage of baking is somewhat high. There is a problem that when the bread is hard and has a high waist such as pullman bread, the waist is easily broken after baking.
Patent Document 6 describes a method of using a specific gelatinized starch. However, since the method described in Patent Document 6 is limited to bread having a high baking loss rate, it is difficult to apply it to bread that is pan-baked such as pullman bread, and the obtained breads have a hard texture. However, there is a problem that the waist is easily broken after firing.

Japanese Patent Laid-Open No. 06-098666 JP, 2002-153208, A JP, 2005-295920, A JP, 2006-211969, A JP, 2014-000059, A JP, 2013-110974, A

Accordingly, the object of the present invention is to provide a chilled bread that has a high effect of preventing hip bending after baking, can maintain a soft and shiny texture immediately after baking over time, and is prevented from aging at a refrigerating temperature that is easily aged. It is intended to provide a plastic water-in-oil type emulsified oil/fat composition for bakery that can be produced.

As a result of various studies to solve the above problems, the present inventors have selected thickening stabilizers, emulsifiers, specific ones as enzymes, and plastic water-in-oil emulsified oil and fat compositions for bakery containing them in specific amounts. It has been found that the above objects can be achieved depending on the product.
The present invention is based on the above findings, and provides a plastic water-in-oil emulsified oil/fat composition for bakery, which satisfies all of the following (1), (2), (3), (4), (5), and (6). It is a thing.
(1) 0.01 to 5 mass% of a thickening stabilizer is contained.
(2) It contains at least xanthan gum and/or glucomannan as the thickening stabilizer of (1).
(3) 1.0 to 12 mass% of glycerin mono fatty acid ester is contained.
(4) At least a glycerin monounsaturated fatty acid ester is contained as the glycerin monofatty acid ester of (3).
(5) It contains 50 to 6000 ppm of amylase.
(6) It contains at least maltose-forming α-amylase as the amylase of (5).
The present invention also provides a chilled pan using the plastic water-in-oil type emulsified oil/fat composition for bakery.

According to the present invention, it has a high effect of preventing hip breaking after baking, can maintain a soft and shiny texture just after baking day by day, and stabilizes the chilled bread which is prevented from aging at a refrigerating temperature which is easy to age. Can be manufactured.

Hereinafter, the plastic water-in-oil type emulsion oil composition for bakery of the present invention will be described in detail.

<About (1) and (2)>
The plastic water-in-oil type emulsion oil composition for bakery of the present invention contains 0.01 to 5% by mass, preferably 0.05 to 1.0% by mass, and more preferably 0.1 to 0. Contains 5% by mass.
If the content of the thickening stabilizer is less than 0.01% by mass, the effect of the present invention is not exhibited, and if it exceeds 5% by mass, the bread has a hard texture.

The plastic water-in-oil type emulsion oil/fat composition for a bakery of the present invention contains at least xanthan gum and/or glucomannan, and preferably xanthan gum and glucomannan as the thickening stabilizer. In addition to xanthan gum and/or glucomannan, other thickening stabilizers may also be used. Other thickening stabilizers include, for example, guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, gelatin, starch. , Modified starch and the like, and one or more selected from these can be used.
In the present invention, the ratio of the total amount of xanthan gum and glucomannan in the thickening stabilizer is preferably 30 to 100% by mass, more preferably 50 to 100% by mass.

Here, when xanthan gum and glucomannan are used in combination, both are contained so that the mass ratio of their contents (xanthan gum:glucomannan) is 10:90 to 95:5, particularly 20:80 to 95:5. Preferably.
In the present invention, when the mass ratio of xanthan gum and glucomannan is larger than 10:90, bread without mass tends to be produced, and when the mass ratio of xanthan gum is greater than 95:5, bread with hard texture is obtained. Cheap.

As the xanthan gum, a high-viscosity xanthan gum having a viscosity of 1000 mPa·s or more, particularly 1200 to 2500 mPa·s of a 1% by mass xanthan gum aqueous solution when measured with a B type viscometer at 25° C. and 60 rpm is used. Preferably.
In the present invention, when xanthan gum having a 1% by mass aqueous solution of xanthan gum having a viscosity lower than 1000 mPa·s when measured under the above-mentioned measurement conditions is used, it tends to result in unbaked bread.
In addition, the usual xanthan gum has a viscosity of about 100 to 800 mPa·s in a 1% by mass aqueous solution when measured with a B type viscometer at 25° C. and 60 rpm.

When the above-mentioned high-viscosity xanthan gum and glucomannan are used together, the mass ratio of their contents (high-viscosity xanthan gum:glucomannan) is 10:90 to 90:10, and particularly 50:50 to 90:10. Is preferably contained.

The above-mentioned high-viscosity xanthan gum can be obtained by subjecting physical xanthan gum to an insoluble solvent for heating, or heating under anhydrous conditions, such as heating in a powder state.

As the high-viscosity xanthan gum, commercially available products can be used, and as the commercially available products, the product names Ultraxanthan VT, Ultraxanthan V-7T (above, Ina Food Industry Co., Ltd.), product name GRINSTED Xanthan MAS-SH (manufactured by Danisco) and the like can be mentioned.

<About (3) and (4)>
The plastic water-in-oil type emulsified oil/fat composition for bakery of the present invention contains glycerin monofatty acid ester in an amount of 1.0 to 12% by mass, preferably 2.0 to 10.0% by mass, and more preferably 4.0 to 10.0. Contains mass%.
If the content of glycerin monofatty acid ester is less than 1.0% by mass, the effect of the present invention is not observed, and if it exceeds 12% by mass, the bread has a sticky texture, and in addition to the flavor. Turns into bad bread.

The glycerin monofatty acid ester is an esterification product of glycerin and a fatty acid, and its constituent fatty acid is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils and fats, for example, having 6 to 24 carbon atoms. Saturated or unsaturated fatty acid, and one or more selected from them can be used. Specifically, caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, pentadecyl acid, palmitic acid, palmoteric acid, margaric acid, stearic acid, oleic acid, elaidic acid, paxenic acid, Examples thereof include linoleic acid, linolenic acid, arachidic acid, arachidonic acid, erucic acid, behenic acid, and lignoceric acid, and one or more selected from these can be used.

In the present invention, it is necessary to use at least a glycerin monounsaturated fatty acid ester as the glycerin monofatty acid ester in order to obtain breads having good softness and melting in the mouth.
The specific constituent fatty acid of the glycerin monounsaturated fatty acid ester is preferably oleic acid and/or linoleic acid.
In the present invention, the proportion of glycerin monounsaturated fatty acid ester in glycerin monofatty acid ester is preferably 5 to 50% by mass, more preferably 10 to 30% by mass.

<About (5) and (6)>
The plastic water-in-oil type emulsified oil/fat composition for bakery of the present invention contains amylase in an amount of 50 to 6000 ppm (ppm is based on mass, hereinafter the same), preferably 50 to 2000 ppm.
If the content of amylase is less than 50 ppm, the effect of the present invention is not exhibited, and if it exceeds 6000 ppm, the bread becomes severely sticky and easily broken.

As the amylase, one or more selected from α-amylase, maltose-producing α-amylase, β-amylase, glucoamylase and isoamylase can be used, but in the present invention, at least maltose-producing α is used. Use amylase.
In the present invention, when maltose-forming α-amylase is not used, there are problems such as a sticky texture and a tendency to break in the waist.
In the present invention, the proportion of maltose-forming α-amylase in amylase is preferably 20 to 100% by mass, more preferably 50 to 100% by mass.

Examples of the maltose-producing α-amylase preparation include Coculase (registered trademark) (manufactured by Mitsubishi Kagaku Foods Co., Ltd.), Novamyl10000BG, NovamylL (registered trademark), Maltogenase (registered trademark) (above, Novozymes Japan Co., Ltd.), and grind amyl ( Registered trademark) MAX-LIFE100 (manufactured by Danisco Japan) and the like.

<About fats and oils>
The fat used in the bakery plastic water-in-oil emulsified oil composition of the present invention is not particularly limited, and examples thereof include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, and hyersine rapeseed oil. , Vegetable oils such as canola oil, rice oil, sunflower oil, safflower oil, peanut oil, sesame oil, olive oil, cacao butter, monkey butter, beef tallow, lard, milk fat, fish oil, whale oil, etc., and these Examples thereof include processed fats and oils that have been subjected to one or more treatments selected from complete hydrogenation, fractionation and transesterification, and MCT (medium chain fatty acid triglyceride). In the present invention, one kind or two or more kinds selected from these edible oils and fats can be used.

Among them, in the present invention, a transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more, particularly 90% by mass or more, and especially 100% by mass of palm fractionated soft part oil having an iodine value of 52 to 75 is added to the oil phase. It is preferable to contain 50 to 95% by mass, particularly 81 to 95% by mass, in order to obtain a bread with a chewy texture.

Oils and fats other than the palm fractionated soft part oil in the oil and fat composition can be appropriately selected. For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil and other liquid oils at room temperature, but also palm oil, palm kernel oil, palm oil, Oils and fats that are solid at room temperature, such as monkey butter, mango butter, milk fat, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, etc., can also be used, and hydrogenation, fractionation, transesterification of these edible oils and fats It is also possible to use an oil or fat that has been subjected to one or more physical or chemical treatments. In the present invention, these oils and fats may be used alone or in combination of two or more.

Further, in the present invention, it is preferable that the content of palm stearin is 0.03 to 0.3 parts by mass, particularly 0.03 to 0.1 parts by mass with respect to 1 part by mass of the above-mentioned transesterified oil and fat, and the bread has a large volume and is soft. Is preferable in that

In the bakery plastic water-in-oil type emulsified oil/fat composition of the present invention, the content of the oil/fat is preferably 51 to 94% by mass, more preferably 55 to 90% by mass, and further preferably 60 to 85% by mass on the basis of the composition. %. When the content of fats and oils is less than 51% by mass, the easiness of being kneaded into the bread dough (mixability) when added to the bread dough may deteriorate, and the extensibility of the obtained bread dough may deteriorate. In this case, the volume of the obtained bread may decrease, and the internal phase, texture, and aging resistance may deteriorate. On the other hand, if it exceeds 94% by mass, it may be difficult to stably mix the glucomannan and glycerin monofatty acid ester. Incidentally, in the plastic water-in-oil emulsified oil/fat composition for a bakery of the present invention, when a component containing an oil/fat is used as another component described below, the content of the oil/fat is included in those components. Fats and oils shall be included.

<Other points>
The water content in the plastic water-in-oil type emulsion oil composition for bakery of the present invention is preferably 5 to 48% by mass, more preferably 9 to 44% by mass, and still more preferably 14 to 39% by mass on the basis of the composition. is there. If the water content is less than 5% by mass based on the composition, it may be difficult to stably mix the thickening stabilizer. Further, in addition to the possibility of the extensibility of the obtained bread dough being deteriorated, since the bread dough is easily dried, the volume of the obtained bread is reduced, and the texture and aging resistance may be deteriorated. On the other hand, if it exceeds 48% by mass, the bread dough to be obtained tends to be sticky, and the oil and fat components are easily separated. Incidentally, the plastic water-in-oil emulsified oil composition for bakery of the present invention, as the other components described below, when using a water-containing component, the water content, the water contained in those components. Shall also be included.
The water-in-oil type referred to in the plastic water-in-oil type emulsified fat composition for bakery of the present invention includes an oil-in-water type.

In the bakery plastic water-in-oil emulsified oil/fat composition of the present invention, if necessary, use other components other than those described above that can be used in a general bakery plastic water-in-oil emulsified oil/fat composition. You can Examples of the other components include enzymes other than amylase, oxidizing agents, amino acids, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, milk, condensed milk, skim milk powder, and whey minerals.・Casein, whey powder, milk fat globule protein, butter, cream, natural cheese, process cheese, fermented milk and other milk and dairy products, sugars and sugar alcohols, stevia, sweeteners such as aspartame, β-carotene, caramel , Colorants such as red yeast rice pigment, tocopherols, antioxidants such as tea extract, vegetable protein eggs such as wheat protein and soybean protein and various processed egg products, flavoring agents, seasonings, pH adjusters, food preservatives, Examples include food materials and food additives such as shelf life improvers, fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa powder, grains, beans, vegetables, meats and seafood.
The above-mentioned other components can be optionally used as long as the effects of the present invention are not impaired, but in the plastic water-in-oil type emulsion oil/fat composition for a bakery of the present invention, preferably 30% by mass or less in total, and It is preferably used in the range of 10 mass% or less.

Next, a preferred method for producing the plastic water-in-oil type emulsion oil composition for bakery of the present invention will be described.
For example, first, an edible oil/fat is heated, and then glycerin monofatty acid ester, a thickening stabilizer and, if necessary, other components are added to form an oil phase. If necessary, other components are added to water to obtain an aqueous phase. The above oil phase is heated and dissolved, and the water phase is added and mixed to obtain a water-in-oil type emulsified oil/fat composition.
Then, sterilization is desirable next. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.
Then, it is cooled and plasticized. In the present invention, the cooling rate is preferably −0.5° C./min or higher, more preferably −5° C./min or higher. At this time, rapid cooling is preferable to slow cooling. Examples of the device for cooling include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a voter, a combinator, a perfector, a plate heat exchanger, and the like, a combination of an open type dia cooler and a compactor, etc. Is mentioned.

Here, amylase can be contained in the above-mentioned oil phase and/or aqueous phase, or can be added and mixed after plasticizing, but amylase lacking heat stability is preferably added and mixed after plasticizing. ..
The amounts of the thickening stabilizer, glycerin monofatty acid ester and amylase added are as described above.
Further, in any of the manufacturing steps for manufacturing the plastic water-in-oil type emulsified oil/fat composition for bakery, nitrogen, air, or the like may or may not be aerated.

The plastic water-in-oil emulsified oil/fat composition for bakery of the present invention obtained as described above is a mountain loaf bread, a square loaf bread, a coppé bread, a variety red, a roll bread, a sweet bread, a sweet roll, a Danish pastry, a bun, a brioche. , Muffins, bagels, scones, English muffins, donuts, pizza, steamed bread, can be used in various bread dough, such as waffles, in the present invention, in that excellent improvement effect is remarkably exhibited, it is mold baking. It is preferably used for a dough for a mountain loaf or a square loaf.

The amount of the bakery plastic water-in-oil emulsified oil/fat composition of the present invention in the bread dough is similar to that of the conventional bakery plastic water-in-oil emulsified oil/fat composition, which varies depending on the type of bread, It is preferably 2 to 30 parts by mass, and more preferably 4 to 20 parts by mass with respect to 100 parts by mass of the flours contained.

Examples of the flours include wheat flour (soft flour, medium flour, semi-strong flour, strong flour), wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, pearl barley flour, Cereal flour such as millet flour, almond flour, hazelnut flour, cashew-nut flour, nut nut flour such as oat flour, pine nut flour, wheat starch, rice starch, tapioca starch, corn starch, sweet potato starch, starch such as sago starch, Examples thereof include processed cereal flour and processed starch that have been subjected to gelatinization, phosphoric acid crosslinking, and the like, and one or more selected from these can be used. In the present invention, among these, wheat flour is preferably used in the present invention in an amount of preferably 50% by mass or more, more preferably 80% by mass or more, still more preferably 100% by mass.

In the bread dough, in addition to the flour and the plastic water-in-oil emulsified oil/fat composition for bakery of the present invention, raw materials that can be used for ordinary bread dough (hereinafter, referred to as other raw materials) may be used without particular limitation. it can.
Examples of the other raw materials include water, fats and oils other than the plastic water-in-oil type emulsified fat composition for bakery of the present invention, yeast, sugars and sweeteners, thickening polysaccharides, colorants, antioxidants, dextrin, Milk and dairy products, cheeses, spirits, brews, various liqueurs, emulsifiers, leavening agents, inorganic salts, salt, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, beans, protein, preservation Examples include foods, bitters, sour agents, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavors, various food materials and food additives.

The above-mentioned other raw materials can be optionally used as long as the effects of the present invention are not impaired, but the thickening polysaccharide, the emulsifier, and the amylase are added to the bakery plastic water-in-oil emulsion oil/fat composition of the present invention. Since it is included, it is preferably not used separately. Further, water is preferably used in a range of 30 to 100 parts by mass, and more preferably 30 to 80 parts by mass with respect to 100 parts by mass of the above-mentioned flours. In addition, other raw materials other than water are preferably used in a range of 100 parts by mass or less, and more preferably 50 parts by mass or less with respect to 100 parts by mass of the above-mentioned flours.

The bread dough can be produced by kneading the plastic water-in-oil type emulsion oil/fat composition for bakery of the present invention at the time of producing the dough.
When obtaining the above-mentioned bread dough, any bread-making method conventionally used as a bread-making method, such as a middle seeding method, a direct kneading method, a liquid seeding method, a middle noodles method and a hot water seeding method, can be adopted. In addition, when producing by the middle seed method, it can be produced by kneading the plastic water-in-oil type emulsified fat composition for bakery of the present invention into the middle seed dough and/or the kneaded dough.
Further, the obtained bread dough can be refrigerated or frozen.

Then, the bread dough can be appropriately divided and formed, and if necessary, a proof, a retard, and a rest can be removed, and then heat-treated to obtain bread.
At the time of the above-mentioned molding, it can be molded into an arbitrary shape and can also be mold-filled. These moldings can be done manually or can be fully automated using a continuous line.
Examples of the heat treatment include firing, steaming, frying, and the like, and two or more of these heat treatments can be used in combination.

The bread obtained as described above was prevented from bending after baking, and the soft and shiny texture immediately after baking could be maintained over time, and aging at a refrigerating temperature which was likely to be aged was prevented. It is a thing.
Therefore, in the present invention, the bread is preferably chilled bread for distribution, storage and ingestion at refrigeration temperature.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples and the like.

<Production of plastic water-in-oil type emulsified oil/fat composition for bakery>
[Example 1]
Random transesterified oil of palm olein (iodine value 65) 95% by mass and 80 parts by mass of mixed fat and oil consisting of 5% by mass of palm stearin were heated to around 60° C. Oil phase in which 1 part by mass of acid ester, 0.2 part by mass of high-viscosity xanthan gum, 0.03 part by mass of glucomannan, 0.03 part by mass of fragrance, and 0.01 part by mass of antioxidant (mixed tocopherol) were added and mixed. And 0.34 parts by mass of whey mineral (solid content 38% by mass) was added and dissolved in 13.43 parts by mass of water, and the mixture was stirred to give a water-in-oil emulsion. The obtained emulsion is sterilized, and is subjected to a rapid plasticizing step (cooling rate −20° C./minute or more) to be rapidly plasticized, and 200 ppm of maltose-forming α-amylase (derived from bacteria, optimum temperature 60 to 85° C.) is added thereto. Then, the mixture was uniformly mixed and further cooled to obtain a plastic water-in-oil type emulsion oil composition A for bakery of the present invention.
The high-viscosity xanthan gum used was GRINSTED Xanthan MAS-SH (manufactured by Danisco), and this high-viscosity xanthan gum was 1% by mass of xanthan gum when measured with a B-type viscometer at 25° C. and 60 rpm. The viscosity of the aqueous solution was 1800 mPa·s.

[Example 2]
The plastic water-in-oil type emulsified oil composition B for bakery of the present invention was prepared by the same formulation and production method as in Example 1 except that glucomannan was not added and 13.43 parts by mass of water was 13.46 parts by mass. Obtained.

[Example 3]
A plastic water-in-oil type emulsified oil composition C for bakery of the present invention was obtained by the same compounding and manufacturing method as in Example 1 except that palm oil 5 mass% was changed to palm oil 5 mass %.

[Comparative Example 1]
High-viscosity xanthan gum and glucomannan were not added and the plastic water-in-oil type emulsion for bakery of Comparative Example was prepared by the same formulation and production method as in Example 1 except that 13.43 parts by mass of water was changed to 13.66 parts by mass. An oil and fat composition D was obtained.

[Comparative Example 2]
A plastic water-in-oil type emulsion for bakery of Comparative Example was prepared by the same formulation and production method as in Example 1 except that 5 parts by mass of glycerin monostearate was changed to 6 parts by mass and no addition of glycerin monooleate was added. An oil and fat composition E was obtained.

[Comparative Example 3]
Comparative Example with the same formulation and manufacturing method as in Example 1 except that 5 parts by mass of glycerin monostearate was changed to 0.5 parts by mass and 1 part by mass of glycerin monooleate was changed to 0.1 parts by mass. A plastic water-in-oil type emulsified oil/fat composition F for bakery was obtained.

[Comparative Example 4]
A plastic water-in-oil type emulsified oil/fat composition G for bakery of Comparative Example was obtained by the same compounding/manufacturing method as in Example 1 except that maltose-forming α-amylase was not added.

<Manufacture of Pullman bread (square bread)>
Using the plastic water-in-oil type emulsified oil and fat compositions A to G for bakery obtained in Examples 1 to 3 and Comparative Examples 1 to 4 as kneading oils and fats, pullman breads were manufactured by the following formulations and manufacturing methods, respectively. ..

(Compounding and manufacturing method)
70 parts by mass of strong flour, 0.1 parts by mass of yeast food, 2.2 parts by mass of yeast, and 40 parts by mass of water were put into a mixer bowl, and a hook was used in a vertical mixer for 3 minutes at a low speed. The mixture was mixed at a high speed for 2 minutes to obtain a medium-sized dough (kneading temperature 26°C). The obtained intermediate seed dough was subjected to intermediate seed fermentation for 4 hours at 28° C. and 80% relative humidity.
30 parts by mass of strong flour, 6 parts by mass of white sucrose, 1.8 parts by mass of salt, 2 parts by mass of skimmed milk powder, and 24 parts by mass of water were added to the medium-sized dough that had undergone middle-class fermentation, and the mixture was mixed with a vertical mixer. Using a hook, after mixing at low speed for 3 minutes and medium speed for 3 minutes, 6 parts by mass of a plastic water-in-oil emulsified oil composition for bakery was added, and mixed at low speed for 3 minutes and at medium speed for 4 minutes, Pullman bread dough (kneading temperature 27° C.) was obtained. The obtained Pullman bread dough was taken for a floor time of 30 minutes, divided (230 g), and after taking a bench time of 20 minutes, it was molded with a moulder and placed in a 3-lobe pullman mold. After removing a proofer at 38° C., 80% relative humidity for 60 minutes, the lid was covered and baked in an oven at 200° C. for 40 minutes to obtain Pullman bread.

<Evaluation method and evaluation criteria>
With respect to the pullman bread obtained as described above, the appearance (breaking of the waist) was evaluated according to the following evaluation criteria, and further the texture (shiori, softness, melting in the mouth) in the case of chilled bread was evaluated. The results are shown in Table 1.

・Appearance (break in waist)
The fired Pullman bread was placed at room temperature for 1 hour, and the degree of waist bending was visually evaluated according to the following evaluation criteria.
⊚: The waist was not broken at all.
◯: There was a slight burn, but no waist break was observed.
Δ: A slight waist break was observed.
X: A severe hip break was observed.

・Food texture (shiori, softness, melting in the mouth)
The baked pullman bread was placed at room temperature for 1 hour, and after removing heat, it was sealed in a polyethylene bag, stored at 25°C for 24 hours, and stored in a refrigerator (5°C) for 24 hours to give a texture 1 to the texture. ..
The baked Pullman bread was placed at room temperature for 1 hour, and after removing heat, it was sealed in a polyethylene bag, stored at 25° C. for 24 hours, and stored in a refrigerator (5° C.) for 48 hours to give a texture of 2 ..
The texture was evaluated by 10 panelists on three grades of 3 points, 2 points, and 1 point in the order of goodness regarding pullman bread, softness, and melting in the mouth. In Table 1, the case where the total score is 25 points or more is indicated by ⊚, the case of 24 to 20 points is indicated by ◯, the case of 19 to 15 points is indicated by Δ, and the case of 14 points or less is indicated by ×.

Claims (2)

All of the following (1) (2) (3) (4) (5) (6) meets,
Transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 75 is contained in the oil phase in an amount of 50 to 95% by mass,
A plastic water-in-oil emulsified oil/fat composition for type baked chilled bread, which contains palm stearin in a proportion of 0.03 to 0.3 part by mass relative to 1 part by mass of the above transesterified oil and fat .
(1) It contains 0.1 to 0.5 mass% of a thickening stabilizer.
(2) At least xanthan gum and glucomannan are contained as the thickening stabilizer of (1).
(3) 1.0 to 12 mass% of glycerin mono fatty acid ester is contained.
(4) At least a glycerin monounsaturated fatty acid ester is contained as the glycerin monofatty acid ester of (3).
(5) It contains 50 to 6000 ppm of amylase.
(6) It contains at least maltose-forming α-amylase as the amylase of (5). A chilled pan using the plastic water-in-oil type emulsified oil/fat composition for a mold-baked chilled pan according to claim 1 .