JP6817710B2 - Bread-making fat and oil composition and a method for producing plastic fat and oil and bread using the same - Google Patents
Bread-making fat and oil composition and a method for producing plastic fat and oil and bread using the same Download PDFInfo
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- JP6817710B2 JP6817710B2 JP2016051637A JP2016051637A JP6817710B2 JP 6817710 B2 JP6817710 B2 JP 6817710B2 JP 2016051637 A JP2016051637 A JP 2016051637A JP 2016051637 A JP2016051637 A JP 2016051637A JP 6817710 B2 JP6817710 B2 JP 6817710B2
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、パン生地への練り込みや折り込みに使用される製パン用油脂組成物とそれを用いた可塑性油脂およびパンの製造方法に関する。 The present invention relates to a bread-making oil / fat composition used for kneading or folding into bread dough, and a method for producing a plastic oil / fat and bread using the same.
近年、パンにおいては、ソフトでしとりがあり、かつ歯切れの良い食感が求められている。 In recent years, bread has been required to have a soft, moist and crispy texture.
従来、ソフトさなどの食感において消費者の嗜好に対応するため、食品素材や酵素を用いる方法が提案されている（特許文献１、２）。 Conventionally, methods using food materials and enzymes have been proposed in order to meet consumer tastes in terms of texture such as softness (Patent Documents 1 and 2).
特許文献１には、油中水型乳化物の水相中にトレハロースを配合することが提案され、ソフトで団子にならず、喉ごしの良いパンを得ることができるとされている。しかし、トレハロースはイーストによって分解されないため、特有の甘みがパンに付加され、特に食パンに使用した場合には風味を損なうおそれがある。 Patent Document 1 proposes that trehalose is blended in the aqueous phase of a water-in-oil emulsion, and it is said that a soft, non-dango-like bread can be obtained. However, since trehalose is not decomposed by yeast, a peculiar sweetness is added to bread, which may impair the flavor, especially when used in bread.
特許文献２には、グルコースオキシダーゼとαアミラーゼを含有する製パン改良剤が提案され、製品のソフト化、老化防止に加えて食感面でのくちゃつきを改善することができるとされている。しかし、くちゃつきは軽減できるが、歯切れについては十分な改善効果がみられていない。 Patent Document 2 proposes a bread-making improver containing glucose oxidase and α-amylase, which is said to be able to improve texture-related stickiness in addition to softening the product and preventing aging. .. However, although the fluttering can be reduced, the effect of improving the crispness has not been sufficiently observed.
従来、生地に練り込んで使用される油脂組成物にプロピレングリコール脂肪酸エステルを配合するものとして、特許文献３〜６の技術が提案されている。 Conventionally, the techniques of Patent Documents 3 to 6 have been proposed as a method of blending a propylene glycol fatty acid ester with an oil / fat composition used by kneading into a dough.
特許文献３には、油脂中にプロピレングリコールのモノ脂肪酸エステルを配合することが提案され、ケーキ、ビスケットなどの菓子原料に使用することで吸卵性が向上するとされている。しかし、油脂種には着目しておらず、また実際に使用している乳化剤はプロピレングリコールモノべへン酸エステルであるため、製パンに用いた場合、ソフトさ、口溶けに問題がある。 Patent Document 3 proposes that a monofatty acid ester of propylene glycol is blended in fats and oils, and it is said that the egg-absorbing property is improved by using it as a raw material for confectionery such as cakes and biscuits. However, since no attention is paid to fats and oils and the emulsifier actually used is propylene glycol monobehanic acid ester, there is a problem in softness and melting in the mouth when used for bread making.
特許文献４には、液状油にプロピレングリコール脂肪酸エステルを配合することが提案され、製パン性が改良され、ソフトで口溶けの良い製品が得られるとされている。しかし、油脂が液状油のみからなるため、可塑性が悪く、パン生地への練り込み時に十分に分散しない問題があり、また、油脂中の飽和脂肪酸量が不足しているため、良好な歯切れを得ることができない。 Patent Document 4 proposes to add a propylene glycol fatty acid ester to a liquid oil, and it is said that a bread-making property is improved and a soft and melt-in-the-mouth product can be obtained. However, since the fat and oil consists only of liquid oil, there is a problem that the plasticity is poor and the oil and fat are not sufficiently dispersed when kneaded into the bread dough, and the amount of saturated fatty acid in the fat and oil is insufficient, so that good crispness can be obtained. I can't.
特許文献５には、特定の油脂組成の油脂にプロピレングリコール脂肪酸エステルを配合することが提案され、ソフトさと歯切れが良好なパンを得ることができるとされている。しかし、トリグリセリドの２位に結合したオレイン酸に着目しておらず、また飽和脂肪酸量が少ないため、可塑性と歯切れには更なる改良の余地があった。 Patent Document 5 proposes to add a propylene glycol fatty acid ester to a fat or oil having a specific fat or oil composition, and it is said that bread having good softness and crispness can be obtained. However, since we did not pay attention to oleic acid bound to the 2-position of triglyceride and the amount of saturated fatty acid was small, there was room for further improvement in thermoplasticity and crispness.
特許文献６には、油脂中に、モノグリセリンモノ脂肪酸エステル、プロピレングリコールモノ脂肪酸エステル、および構成脂肪酸がパルミチン酸であるジグリセリンモノ脂肪酸エステルを配合し、かつ油脂中の３飽和トリグリセリド、２飽和および２不飽和トリグリセリド、３不飽和トリグリセリドの含有量を特定範囲とすることが提案され、ベーカリー製品の風味を損なうことなく、歯切れ感とソフト感を改善し、トーストした際にもその食感が保持できるとされている。しかし、実際に使用している乳化剤はプロピレングリコールモノべへン酸エステルであるため、ソフトさ、しとり、歯切れの点に問題がある。また、脂肪酸の炭素数が１２〜１８であるプロピレングリコール脂肪酸エステルと、トリグリセリドの２位に結合したオレイン酸などに着目した油脂組成との組み合わせについては記載されていない。 Patent Document 6 contains monoglycerin monofatty acid ester, propylene glycol monofatty acid ester, and diglycerin monofatty acid ester in which the constituent fatty acid is palmitic acid, and trisaturated triglyceride, disaturated, and fats and oils. It has been proposed to set the content of 2 unsaturated triglycerides and 3 unsaturated triglycerides within a specific range, improving the crispness and softness without impairing the flavor of bakery products, and maintaining the texture even when toasted. It is said that it can be done. However, since the emulsifier actually used is propylene glycol monobeanoic acid ester, there are problems in terms of softness, moisturization, and crispness. Further, the combination of a propylene glycol fatty acid ester having 12 to 18 carbon atoms of a fatty acid and an oil / fat composition focusing on oleic acid or the like bonded to the 2-position of triglyceride is not described.
従来、生地に折り込んで使用される油脂組成物にプロピレングリコール脂肪酸エステルを配合するものとして、特許文献７の技術が提案されている。 Conventionally, the technique of Patent Document 7 has been proposed as a method of blending a propylene glycol fatty acid ester with an oil / fat composition used by folding it into a dough.
特許文献７には、グリセリンコハク酸脂肪酸エステルとポリグリセリン縮合リシノレイン酸エステルを特定の比率にて配合することが提案され、組成物の保存性や焼成品のサクい食感が改良できるとされている。更にプロピレングリコール脂肪酸エステルを配合することで、乳化組成物中におけるグリセリンコハク酸脂肪酸エステルの分散性が向上し、それによりサクい食感が得られやすくなるとされている。しかし、油脂組成そのものに着目しておらず、またトリグリセリドの２位に結合されたオレイン酸の含有量が少ないため、焼成品のソフトさが得られない。 Patent Document 7 proposes that a glycerin succinic acid fatty acid ester and a polyglycerin condensed ricinoleic acid ester are blended in a specific ratio, and it is said that the storage stability of the composition and the crispy texture of the baked product can be improved. There is. Further, by blending the propylene glycol fatty acid ester, the dispersibility of the glycerin succinic acid fatty acid ester in the emulsified composition is improved, and it is said that a crispy texture can be easily obtained. However, since the composition of fats and oils itself is not paid attention to and the content of oleic acid bound to the 2-position of triglyceride is small, the softness of the baked product cannot be obtained.
特許文献３〜７に記載の技術は、ソフトさと歯切れを同時に満足させるパンを得るには更なる改良の余地があった。更に、近年ではソフトさと歯切れに加えて、しとりがある食感が求められているが、このような食感のものは得られていなかった。 The techniques described in Patent Documents 3 to 7 have room for further improvement in order to obtain bread that satisfies both softness and crispness at the same time. Further, in recent years, in addition to softness and crispness, a moist texture has been required, but such a texture has not been obtained.
本発明は、以上の通りの事情に鑑みてなされたものであり、可塑性油脂として生地に練り込み、あるいは折り込むことで、ソフトさ、しとり、歯切れがいずれも良好な食感のパンを得ることができる製パン用油脂組成物とそれを用いた可塑性油脂およびパンの製造方法を提供することを課題としている。 The present invention has been made in view of the above circumstances, and by kneading or folding the dough as a plastic fat or oil, it is possible to obtain bread having a good texture in terms of softness, moisturizing, and crispness. It is an object of the present invention to provide an oil and fat composition for bread making that can be produced and a method for producing plastic oil and fat and bread using the same.
上記の課題を解決するために、本発明の製パン用油脂組成物は、飽和脂肪酸の含有量が油脂の構成脂肪酸全体の質量に対して３５〜６２質量％、トリグリセリドの２位に結合されたオレイン酸の含有量が油脂の２位構成脂肪酸全体の質量に対して３５〜５５質量％である油脂と、脂肪酸の炭素数が１２〜１８であるプロピレングリコール脂肪酸エステルとを含有することを特徴としている。 In order to solve the above problems, the oil and fat composition for bread making of the present invention has a saturated fatty acid content of 35 to 62% by mass based on the total mass of the constituent fatty acids of the fat and oil, and is bound to the 2-position of triglyceride. It is characterized by containing fats and oils having an oleic acid content of 35 to 55% by mass with respect to the total mass of the 2-position constituent fatty acids of the fats and oils, and propylene glycol fatty acid esters having 12 to 18 carbon atoms in the fatty acids. There is.
本発明の可塑性油脂は、上記製パン用油脂組成物を含有することを特徴としている。 The plastic fat and oil of the present invention is characterized by containing the above-mentioned fat and oil composition for bread making.
本発明の焼成品の製造方法は、上記可塑性油脂を生地に練り込み、この生地を焼成することを特徴としている。また、上記可塑性油脂を生地に折り込み、この生地を焼成することを特徴としている。 The method for producing a baked product of the present invention is characterized in that the above-mentioned plastic fat and oil is kneaded into a dough and the dough is baked. Further, it is characterized in that the above-mentioned plastic fat and oil is folded into a dough and the dough is baked.
本発明によれば、可塑性油脂として生地に練り込み、あるいは折り込むことで、ソフトさ、しとり、歯切れがいずれも良好な食感のパンを得ることができる。 According to the present invention, by kneading or folding into a dough as a plastic fat or oil, it is possible to obtain a bread having a good texture in terms of softness, moisturizing and crispness.
以下に、本発明を詳細に説明する。 The present invention will be described in detail below.
本発明の製パン用油脂組成物（Ａ）は、脂肪酸の炭素数が１２〜１８であるプロピレングリコール脂肪酸エステルを配合し、かつ油脂における飽和脂肪酸の含有量とトリグリセリドの２位に結合されたオレイン酸の含有量を特定範囲としたことを特徴としている。 The oil / fat composition for bread making (A) of the present invention contains an propylene glycol fatty acid ester having 12 to 18 carbon atoms in a fatty acid, and is olein bound to the content of saturated fatty acid in the oil / fat and the 2-position of triglyceride. It is characterized in that the content of acid is within a specific range.
これにより、可塑性油脂（Ｂ）として生地に練り込み、あるいは折り込むことで、ソフトさ、しとり、歯切れがいずれも良好な食感のパンを得ることができる。 As a result, by kneading or folding the dough as the plastic fat (B), it is possible to obtain a bread having a good texture in terms of softness, moistening, and crispness.
本発明において「ソフトさ」とは、焼成品であるパンの食感のふんわり感を言い、特に、１０℃程度の低温におけるパンのふんわり感を言う。 In the present invention, "softness" refers to the fluffy texture of bread, which is a baked product, and particularly refers to the fluffy texture of bread at a low temperature of about 10 ° C.
本発明において「しとり」とは、焼成品であるパンの食感のうるおい感を言い、特に、１０℃程度の低温におけるパンのうるおい感を言う。 In the present invention, "shitori" refers to the moist texture of bread, which is a baked product, and particularly refers to the moist feeling of bread at a low temperature of about 10 ° C.
本発明において「歯切れ」とは、焼成品であるパンの咀嚼時における噛み切りやすさを言い、特に、１０℃程度の低温におけるパンの噛み切りやすさを言う。 In the present invention, "crispness" refers to the ease of chewing bread, which is a baked product, at the time of chewing, and particularly refers to the ease of chewing bread at a low temperature of about 10 ° C.
更に、本発明の製パン用油脂組成物（Ａ）は、パンのソフトさ、しとり、歯切れをいずれも経時的に維持することができるため、パンを製造後、流通、保管した後にも、パンのソフトさ、しとり、歯切れがいずれも良好である。 Further, since the oil-and-fat composition (A) for bread making of the present invention can maintain the softness, moistening, and crispness of bread over time, the bread can be produced, distributed, and stored. The softness, moisturizing, and crispness of the bread are all good.
更に、本発明の製パン用油脂組成物（Ａ）は、製パン時において生地に練り込む際の分散性が良く、作業性に優れている。特に、本発明の製パン用油脂組成物（Ａ）を用いた可塑性油脂（Ｂ）は、１０℃程度の低温における生地への分散性に優れている。 Further, the oil / fat composition for bread making (A) of the present invention has good dispersibility when kneaded into the dough during bread making and is excellent in workability. In particular, the plastic fat (B) using the bread-making oil / fat composition (A) of the present invention is excellent in dispersibility in the dough at a low temperature of about 10 ° C.
１．製パン用油脂組成物（Ａ）
（油脂）
本発明において、飽和脂肪酸（以下、Ｓとも表記する。）は、油脂中に含まれるすべての飽和脂肪酸である。飽和脂肪酸Ｓとしては、特に限定されないが、例えば、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）、リグノセリン酸（２４）などが挙げられる。なお、上記の数値表記は、脂肪酸の炭素数である。
1. 1. Oil and fat composition for bread making (A)
(Fat and oil)
In the present invention, saturated fatty acids (hereinafter, also referred to as S) are all saturated fatty acids contained in fats and oils. The saturated fatty acid S is not particularly limited, but is, for example, butyric acid (4), caproic acid (6), caprylic acid (8), caproic acid (10), lauric acid (12), myristic acid (14), palmitic acid. (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. The above numerical notation is the number of carbon atoms of the fatty acid.
本発明において、不飽和脂肪酸（以下、Ｕとも表記する。）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２つまたは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、特に限定されないが、例えば、ミリストレイン酸（１４：１）、パルミトレイン酸（１６：１）、ヒラゴン酸（１６：３）、オレイン酸（１８：１）、リノール酸（１８：２）、リノレン酸（１８：３）、エイコセン酸（２０：１）、エルカ酸（２２：１）、セラコレイン酸（２４：１）などが挙げられる。なお、上記不飽和脂肪酸についての括弧内の数値表記は、左側が脂肪酸の炭素数であり、右側が二重結合数を意味する。 In the present invention, unsaturated fatty acids (hereinafter, also referred to as U) are all unsaturated fatty acids contained in fats and oils. In addition, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids. The unsaturated fatty acid U is not particularly limited, but is, for example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in parentheses for the above-mentioned unsaturated fatty acid, the left side means the carbon number of the fatty acid, and the right side means the number of double bonds.
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位、２位、３位とは、脂肪酸が結合した位置を表す。 In the present invention, the triglyceride in fats and oils has a structure in which three molecules of fatty acids are ester-bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of triglyceride represent the positions where fatty acids are bound.
本発明の製パン用油脂組成物（Ａ）に使用される油脂は、飽和脂肪酸Ｓを含む。 The fat and oil used in the fat and oil composition (A) for bread making of the present invention contains saturated fatty acid S.
本発明の製パン用油脂組成物（Ａ）に使用される油脂は、２位にオレイン酸が結合されたトリグリセリドを含み、２位にオレイン酸が結合されたトリグリセリドの１、３位の構成脂肪酸は、飽和脂肪酸Ｓまたは不飽和脂肪酸Ｕのいずれであってもよい。２位がオレイン酸であるトリグリセリドとしては、例えば、ＳＯＳ型トリグリセリド、ＳＯＵ型トリグリセリド（位置異性体も含む）、ＵＯＵ型トリグリセリドなどが挙げられるが、特に限定されない。なお、「Ｏ」とは、トリグリセリドの構成脂肪酸であるオレイン酸を意味する。本発明の効果を得る点から、２位にオレイン酸が結合されたトリグリセリドの１位または３位の構成脂肪酸が飽和脂肪酸Ｓである場合、炭素数４〜２４の飽和脂肪酸であることが好ましい。２位にオレイン酸が結合されたトリグリセリドの１位または３位の構成脂肪酸が不飽和脂肪酸Ｕである場合、炭素数１４〜１８の不飽和脂肪酸（ミリストレイン酸、パルミトレイン酸、オレイン酸、リノール酸、リノレン酸等）であることが好ましい。２位にオレイン酸が結合されたトリグリセリドの１位または３位の構成脂肪酸が飽和脂肪酸Ｓと不飽和脂肪酸Ｕである場合、上述の飽和脂肪酸（炭素数４〜２４の飽和脂肪酸）と不飽和脂肪酸（炭素数１４〜１８の不飽和脂肪酸）であることが好ましい。 The fat and oil used in the fat and oil composition (A) for bread making of the present invention contains a triglyceride in which oleic acid is bound at the 2-position, and the constituent fatty acids at the 1st and 3rd positions of the triglyceride in which oleic acid is bound at the 2-position. May be either the saturated fatty acid S or the unsaturated fatty acid U. Examples of the triglyceride in which the 2-position is oleic acid include SOS-type triglyceride, SOU-type triglyceride (including position isomers), UOU-type triglyceride, and the like, but are not particularly limited. In addition, "O" means oleic acid which is a constituent fatty acid of triglyceride. From the viewpoint of obtaining the effects of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid is bonded at the 2nd position is the saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid is bound at the 2nd position is the unsaturated fatty acid U, the unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid, linoleic acid) , Linoleic acid, etc.). When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which oleic acid is bound at the 2nd position are saturated fatty acid S and unsaturated fatty acid U, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and unsaturated fatty acid (Unsaturated fatty acid having 14 to 18 carbon atoms) is preferable.
本発明の製パン用油脂組成物（Ａ）に使用される油脂は、２位にラウリン酸が結合されたトリグリセリドを含んでいてもよく、２位にラウリン酸が結合されたトリグリセリドの１、３位の構成脂肪酸は、飽和脂肪酸Ｓまたは不飽和脂肪酸Ｕのいずれであってもよい。２位がラウリン酸であるトリグリセリドとしては、例えば、ＳＬＳ型トリグリセリド、ＳＬＵ型トリグリセリド（位置異性体も含む）、ＵＬＵ型トリグリセリドなどが挙げられるが、特に限定されない。なお、「Ｌ」とは、トリグリセリドの構成脂肪酸であるラウリン酸を意味する。本発明の効果を得る点から、２位にラウリン酸が結合されたトリグリセリドの１位または３位の構成脂肪酸が飽和脂肪酸Ｓである場合、炭素数４〜２４の飽和脂肪酸であることが好ましい。２位にラウリン酸が結合されたトリグリセリドの１位または３位の構成脂肪酸が不飽和脂肪酸Ｕである場合、炭素数１４〜１８の不飽和脂肪酸（ミリストレイン酸、パルミトレイン酸、オレイン酸、リノール酸、リノレン酸等）であることが好ましい。２位にラウリン酸が結合されたトリグリセリドの１位または３位の構成脂肪酸が飽和脂肪酸Ｓと不飽和脂肪酸Ｕである場合、上述の飽和脂肪酸（炭素数４〜２４の飽和脂肪酸）と不飽和脂肪酸（炭素数１４〜１８の不飽和脂肪酸）であることが好ましい。 The fats and oils used in the oil and fat composition (A) for bread making of the present invention may contain triglycerides in which lauric acid is bound at the 2-position, and 1, 3 of the triglycerides in which lauric acid is bound at the 2-position. The constituent fatty acid at the position may be either the saturated fatty acid S or the unsaturated fatty acid U. Examples of the triglyceride in which the 2-position is lauric acid include, but are not limited to, SLS-type triglyceride, SLU-type triglyceride (including position isomers), and ULU-type triglyceride. In addition, "L" means lauric acid which is a constituent fatty acid of triglyceride. From the viewpoint of obtaining the effects of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride in which lauric acid is bonded at the 2nd position is the saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which lauric acid is bound at the 2nd position is the unsaturated fatty acid U, the unsaturated fatty acid having 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid, linoleic acid) , Linoleic acid, etc.). When the constituent fatty acids at the 1st or 3rd position of the triglyceride in which lauric acid is bound at the 2nd position are the saturated fatty acid S and the unsaturated fatty acid U, the above-mentioned saturated fatty acids (saturated fatty acids having 4 to 24 carbon atoms) and unsaturated fatty acids (Unsaturated fatty acid having 14 to 18 carbon atoms) is preferable.
本発明の製パン用油脂組成物（Ａ）に使用される油脂は、１位、２位、３位のすべてに飽和脂肪酸Ｓが結合した３飽和トリグリセリド（ＳＳＳ）を含んでいてもよく、１分子のグリセロールに２分子の飽和脂肪酸Ｓと１分子の不飽和脂肪酸Ｕが結合した２飽和トリグリセリドとして、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が結合した対称型トリグリセリド（ＳＵＳ）を含んでいてもよく、１位と２位、または２位と３位に飽和脂肪酸Ｓが結合し、かつ３位または１位に不飽和脂肪酸Ｕが結合した非対称型トリグリセリド（ＳＳＵ）を含んでいてもよい。また、１分子のグリセロールに２分子の不飽和脂肪酸Ｕと１分子の飽和脂肪酸Ｓが結合した２不飽和トリグリセリド（ＵＵＳ、ＳＵＵ、ＵＳＵ））を含んでいてもよく、１位、２位、３位のすべてに不飽和脂肪酸Ｕが結合した３不飽和トリグリセリド（ＵＵＵ）を含んでいてもよい。 The fat and oil used in the fat and oil composition (A) for bread making of the present invention may contain triglyceride (SSS) in which saturated fatty acid S is bound to all of the 1st, 2nd and 3rd positions. As a di-saturated triglyceride in which two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U are bound to molecular glycerol, saturated fatty acid S is bound to the 1st and 3rd positions, and unsaturated fatty acid U is bound to the 2nd position. Symmetrical triglyceride (SUS) may be contained, and asymmetric triglyceride in which the saturated fatty acid S is bound to the 1-position and the 2-position, or the 2-position and the 3-position, and the unsaturated fatty acid U is bound to the 3-position or the 1-position. (SSU) may be included. Further, one molecule of glycerol may contain two unsaturated triglycerides ( UUS, SUU , USU) in which two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid S are bound to each other. It may contain a triunsaturated triglyceride (UUU) in which the unsaturated fatty acid U is bound to all of the positions.
本発明の製パン用油脂組成物（Ａ）において、飽和脂肪酸の含有量は、油脂の構成脂肪酸全体の質量に対して３５〜６２質量％である。飽和脂肪酸の含有量がこの範囲内であると、可塑性油脂（Ｂ）として生地に練り込み、あるいは折り込むことで、ソフトさ、しとり、歯切れがいずれも良好な食感のパンを得ることができる。また、製パン時において生地に練り込む際の分散性が良く、作業性に優れている。パンのソフトさ、しとり、歯切れ、製パン時における作業性がいずれも特に良好となる点を考慮すると、飽和脂肪酸の含有量は、油脂の構成脂肪酸全体の質量に対して４０〜５５質量％が好ましい。 In the fat and oil composition (A) for bread making of the present invention, the content of saturated fatty acids is 35 to 62% by mass with respect to the total mass of the constituent fatty acids of the fats and oils. When the content of the saturated fatty acid is within this range, the bread can be kneaded or folded into the dough as a plastic fat (B) to obtain a bread having a good texture in terms of softness, moisturization, and crispness. In addition, it has good dispersibility when kneaded into the dough during bread making and is excellent in workability. Considering that the softness of bread, moisturizing, crispness, and workability during bread making are all particularly good, the content of saturated fatty acids is 40 to 55% by mass with respect to the total mass of constituent fatty acids of fats and oils. preferable.
本発明の製パン用油脂組成物（Ａ）において、トリグリセリドの２位に結合したオレイン酸の含有量は、油脂の２位構成脂肪酸全体の質量に対して３５〜５５質量％である。トリグリセリドの２位に結合したオレイン酸の含有量がこの範囲内であると、可塑性油脂（Ｂ）として生地に練り込み、あるいは折り込むことで、ソフトさ、しとり、歯切れがいずれも良好な食感のパンを得ることができる。また、製パン時において生地に練り込む際の分散性が良く、作業性に優れている。パンのソフトさ、しとり、歯切れ、製パン時における作業性がいずれも特に良好となる点を考慮すると、トリグリセリドの２位に結合したオレイン酸の含有量は、油脂の２位構成脂肪酸全体の質量に対して４０〜５０質量％が好ましい。 In the oil / fat composition for bread making (A) of the present invention, the content of oleic acid bound to the 2-position of triglyceride is 35 to 55% by mass with respect to the total mass of the 2-position constituent fatty acids of the oil / fat. When the content of oleic acid bound to the 2-position of triglyceride is within this range, it is kneaded or folded into the dough as a plastic fat (B), and the texture is good in terms of softness, moistness, and crispness. You can get bread. In addition, it has good dispersibility when kneaded into the dough during bread making and is excellent in workability. Considering that the softness of bread, moisturizing, crispness, and workability during bread making are all particularly good, the content of oleic acid bound to the 2-position of triglyceride is the mass of the total fatty acid 2-position of fats and oils. 40 to 50% by mass is preferable.
本発明の製パン用油脂組成物（Ａ）において、トリグリセリドの２位に結合したラウリン酸の含有量は、油脂の２位構成脂肪酸全体の質量に対して０．９〜１６質量％が好ましく、１．５〜１０質量％がより好ましい。トリグリセリドの２位に結合したオレイン酸の含有量がこの範囲内であると、パンのソフトさ、しとり、歯切れ、製パン時における作業性がいずれも特に良好となる。 In the oil / fat composition for bread making (A) of the present invention, the content of lauric acid bound to the 2-position of triglyceride is preferably 0.9 to 16% by mass with respect to the total mass of the 2-position constituent fatty acids of the oil / fat. More preferably, it is 1.5 to 10% by mass. When the content of oleic acid bound to the 2-position of the triglyceride is within this range, the softness of the bread, the moisturizing, the crispness, and the workability at the time of bread making are all particularly good.
本発明の製パン用油脂組成物（Ａ）において、Ｐ２Ｏの含有量は、油脂のトリグリセリド全体の質量に対して１０〜２３質量％が好ましい。ここでＰ２Ｏは、ＰＰＯおよびＰＯＰを示す。ＰＰＯは、１位と２位または２位と３位にパルミチン酸、３位または１位にオレイン酸が結合されたトリグリセリドを示し、ＰＯＰは、１位と３位にパルミチン酸、２位にオレイン酸が結合されたトリグリセリドを示し、Ｐはパルミチン酸、Ｏはオレイン酸を示す。Ｐ２Ｏの含有量がこの範囲内であると、パンのソフトさ、しとり、歯切れ、製パン時における作業性がいずれも特に良好となる。 In the oil / fat composition (A) for bread making of the present invention, the content of P2O is preferably 10 to 23% by mass with respect to the total mass of the triglyceride of the oil / fat. Here, P2O indicates PPO and POP. PPO shows a triglyceride in which palmitic acid is bound at the 1st and 2nd positions or 2nd and 3rd positions, and oleic acid is bound at the 3rd or 1st position, and POP shows palmitic acid at the 1st and 3rd positions and oleic acid at the 2nd position. It represents an acid-bound triglyceride, where P is palmitic acid and O is oleic acid. When the content of P2O is within this range, the softness of the bread, the moistening, the crispness, and the workability at the time of bread making are all particularly good.
本発明の製パン用油脂組成物（Ａ）は、油脂の構成脂肪酸としてトランス酸を含んでもよく、含まなくてもよいが、トランス酸の摂取量が多くなると、血液中におけるＬＤＬコレステロール量が増加しうる。よって、これを抑制しやすい点から、本発明においては、油脂の構成脂肪酸中のトランス酸の含有量は、油脂の構成脂肪酸全体の質量に対して１０質量％未満であることが好ましく、５質量％未満であることがより好ましく、３質量％未満であることが最も好ましい。 The fat and oil composition (A) for bread making of the present invention may or may not contain trans acid as a constituent fatty acid of fat and oil, but as the intake of trans acid increases, the amount of LDL cholesterol in the blood increases. Can be done. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans acid in the constituent fatty acids of the fat and oil is preferably less than 10% by mass with respect to the total mass of the constituent fatty acids of the fat and oil, and is 5% by mass. It is more preferably less than%, and most preferably less than 3% by mass.
本発明の製パン用油脂組成物（Ａ）に使用される油脂としては、特に限定されるものではないが、パーム油、パーム核油、ヤシ油、菜種油、大豆油、綿実油、ヒマワリ油、米油、サフラワー油、オリーブ油、ゴマ油、シア脂、サル脂、マンゴー油、イリッペ脂、カカオ脂、豚脂（ラード）、牛脂、乳脂、それらの分別油またはそれらの脱臭油、加工油（硬化およびエステル交換反応のうち１つ以上の処理がなされたもの）などが挙げられる。油脂全体における飽和脂肪酸の含有量およびトリグリセリドの２位に結合したオレイン酸の含有量などを適宜調整するために、これらの油脂は、２種以上を組み合わせて使用することが好ましい。 The fats and oils used in the bread-making fat and oil composition (A) of the present invention are not particularly limited, but are palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, and rice. Oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, ilippe fat, cacao fat, pork fat (lard), beef tallow, milk fat, their fractionated oil or their deodorizing oil, processed oil (hardened and One or more treatments of the ester exchange reaction) and the like. In order to appropriately adjust the content of saturated fatty acids and the content of oleic acid bound to the 2-position of triglyceride in the whole fats and oils, it is preferable to use two or more kinds of these fats and oils in combination.
本発明の製パン用油脂組成物（Ａ）は、油脂としてエステル交換油脂を含有することが好ましい。エステル交換油脂の中でも、パーム系油脂単独のエステル交換油脂や、ラウリン系油脂とパーム系油脂とのエステル交換油脂が好ましい。なお、上記エステル交換油脂の原料であるラウリン系油脂は、全構成脂肪酸中のラウリン酸含有量が３０質量％以上の油脂であり、例えば、パーム核油、ヤシ油、これらの分別油、硬化油などが挙げられ、これらは１種単独で使用してもよく２種以上を組み合わせて使用してもよい。上記エステル交換油脂の原料であるパーム系油脂は、全構成脂肪酸中の炭素数１６以上の脂肪酸含有量が３５質量％以上の油脂であり、例えば、パーム油、パーム分別油、これらの硬化油などが挙げられ、これらは１種単独で使用してもよく２種以上を組み合わせて使用してもよい。パーム分別油としては、硬質部、軟質部、中融点部などを用いることができる。 The oil / fat composition for bread making (A) of the present invention preferably contains transesterified oil / fat as the oil / fat. Among the transesterified fats and oils, the transesterified fats and oils of palm-based fats and oils alone and the transesterified fats and oils of lauric-based fats and oils and palm-based fats and oils are preferable. The lauric-based fats and oils, which are the raw materials for the transesterified fats and oils, are fats and oils having a lauric acid content of 30% by mass or more in all constituent fatty acids, and are, for example, palm kernel oil, coconut oil, fractionated oils thereof, and hydrogenated oils. These may be used alone or in combination of two or more. The palm-based fats and oils that are the raw materials of the transesterified fats and oils are fats and oils having a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more, and are, for example, palm oil, palm fractionated oil, hydrogenated oils thereof, and the like. These may be used alone or in combination of two or more. As the palm fractionating oil, a hard portion, a soft portion, a medium melting point portion and the like can be used.
（プロピレングリコール脂肪酸エステル）
プロピレングリコール脂肪酸エステルはプロピレングリコールと脂肪酸のエステルであり、本発明の製パン用油脂組成物（Ａ）は、脂肪酸の炭素数が１２〜１８であるプロピレングリコール脂肪酸エステルを含有する。このようなプロピレングリコール脂肪酸エステルを用いることで、上記のような油脂組成と相俟って、可塑性油脂（Ｂ）として生地に練り込み、あるいは折り込むことで、ソフトさ、しとり、歯切れがいずれも良好な食感のパンを得ることができる。また、製パン時において生地に練り込む際の分散性が良く、作業性に優れている。
(Propropylene glycol fatty acid ester)
The propylene glycol fatty acid ester is an ester of propylene glycol and a fatty acid, and the oil / fat composition for bread making (A) of the present invention contains a propylene glycol fatty acid ester having 12 to 18 carbon atoms of the fatty acid. By using such a propylene glycol fatty acid ester, in combination with the above-mentioned fat and oil composition, by kneading or folding it into the dough as a plastic fat or oil (B), the softness, moisturizing, and crispness are all good. You can get bread with a nice texture. In addition, it has good dispersibility when kneaded into the dough during bread making and is excellent in workability.
上記プロピレングリコール脂肪酸エステルとしては、プロピレングリコールモノ脂肪酸エステル、プロピレングリコールジ脂肪酸エステルなどが挙げられる。これらの中でも、プロピレングリコールモノ脂肪酸エステルは好ましい。 Examples of the propylene glycol fatty acid ester include propylene glycol monofatty acid ester and propylene glycol difatty acid ester. Among these, propylene glycol monofatty acid ester is preferable.
上記プロピレングリコール脂肪酸エステルの脂肪酸は、炭素数が１２〜１８であれば、飽和脂肪酸、不飽和脂肪酸のいずれであってもよく、１種単独でも２種以上の組み合わせであってもよい。脂肪酸としては、例えば、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸などの飽和脂肪酸、ミリストレイン酸、パルミトレイン酸、ヒラゴン酸、オレイン酸、リノール酸、リノレン酸などの不飽和脂肪酸が挙げられる。これらの中でも、パルミトレイン酸、ステアリン酸、オレイン酸は好ましい。 The fatty acid of the propylene glycol fatty acid ester may be either a saturated fatty acid or an unsaturated fatty acid as long as it has 12 to 18 carbon atoms, and may be used alone or in combination of two or more. Examples of the fatty acid include saturated fatty acids such as lauric acid, myristic acid, palmitic acid and stearic acid, and unsaturated fatty acids such as myristic acid, palmitic acid, hiragonic acid, oleic acid, linoleic acid and linolenic acid. Of these, palmitoleic acid, stearic acid, and oleic acid are preferable.
本発明においては、上記プロピレングリコール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、理研ビタミン株式会社製 リケマールＰＰ−１００（ＨＬＢ：３．８）、ＰＯ−１００Ｖ（ＨＬＢ：３．６）、ＰＳ−１００（ＨＬＢ：３．７）や花王株式会社製 カオーホモテックスＰＳ−２００Ｖ（ＨＬＢ：３）などが挙げられる。 In the present invention, commercially available propylene glycol fatty acid esters can be used. For example, RIKEN Vitamin Co., Ltd. Rikemar PP-100 (HLB: 3.8), PO-100V (HLB: 3.6), PS-100 (HLB: 3.7) and Kao Corporation Kao Homotex PS- 200V (HLB: 3) and the like can be mentioned.
上記プロピレングリコール脂肪酸エステルの含有量は、特に限定されるものではないが、油脂全体の質量に対して０．０５〜５．０質量％が好ましく、０．１〜５．０質量％がより好ましい。上記プロピレングリコール脂肪酸エステルの含有量がこの範囲内であると、パンのソフトさ、しとり、歯切れがいずれも良好で、製パン時において生地に練り込む際の分散性が良く作業性に優れているとともに、乳化剤による雑味を感じることなく風味の良好なパンを得ることができる。 The content of the propylene glycol fatty acid ester is not particularly limited, but is preferably 0.05 to 5.0% by mass, more preferably 0.1 to 5.0% by mass, based on the total mass of the fat and oil. .. When the content of the propylene glycol fatty acid ester is within this range, the softness, moisturization, and crispness of the bread are all good, and the dispersibility when kneading into the dough during bread making is good and the workability is excellent. At the same time, it is possible to obtain bread having a good flavor without feeling the unpleasant taste of the emulsifier.
（その他の成分）
本発明の製パン用油脂組成物（Ａ）は、本発明の効果を損なわない範囲内において、上記の油脂およびプロピレングリコール脂肪酸エステル以外に、その他の成分を含んでいてもよい。このようなその他の成分としては、特に限定されるものではないが、例えば、以下の「２．可塑性油脂（Ｂ）」の欄における「公知の成分」として例示したもののうち、油溶性の成分などが挙げられる。例えば、乳化剤としてグリセリン脂肪酸エステルや、レシチンを含んでいてもよく、特にレシチンを併用することで、パンのソフトさが向上する。
(Other ingredients)
The oil / fat composition for bread making (A) of the present invention may contain other components in addition to the above oil / fat and propylene glycol fatty acid ester as long as the effects of the present invention are not impaired. Such other components are not particularly limited, but for example, among those exemplified as "known components" in the column of "2. Plastic fats and oils (B)" below, oil-soluble components and the like. Can be mentioned. For example, glycerin fatty acid ester or lecithin may be contained as an emulsifier, and the softness of bread is improved by using lecithin in combination.
２．可塑性油脂（Ｂ）
本発明の製パン用油脂組成物（Ａ）は、油相中に本発明の製パン用油脂組成物（Ａ）を含有する可塑性油脂（Ｂ）を調製し、これを含んだ生地を用いて焼成品のパンを得ることができる。
2. 2. Thermoplastic fat (B)
For the bread-making oil / fat composition (A) of the present invention, a plastic fat / oil (B) containing the bread-making oil / fat composition (A) of the present invention in the oil phase is prepared, and a dough containing the plastic fat / oil (B) is used. You can get baked bread.
この可塑性油脂（Ｂ）は、油相中に本発明の製パン用油脂組成物（Ａ）を含有するものである。 This plastic oil / fat (B) contains the oil / fat composition (A) for bread making of the present invention in the oil phase.
可塑性油脂（Ｂ）における本発明の製パン用油脂組成物（Ａ）の含有量としては、好ましくは５０〜１００質量％、より好ましくは７０〜１００質量％である。 The content of the oil / fat composition (A) for bread making of the present invention in the plastic oil / fat (B) is preferably 50 to 100% by mass, more preferably 70 to 100% by mass.
この可塑性油脂（Ｂ）は、水相を実質的に含有しない形態と、水相を含有する形態をとることができる。水相を含有する形態としては油中水型、水中油型、油中水中油型、水中油中水型が挙げられ、油相の含有量は、好ましくは６０〜９９．４質量％、より好ましくは６５〜９８質量％であり、水相の含有量は、好ましくは０．６〜４０質量％、より好ましくは２〜３５質量％である。水相を含有する形態としては油中水型が好ましく、例えばマーガリンが挙げられる。 The plastic fat (B) can take a form in which the aqueous phase is substantially not contained and a form in which the aqueous phase is contained. Examples of the form containing the aqueous phase include water-in-oil type, oil-in-water type, oil-in-oil-in-oil type, and water-in-oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass. It is preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As the form containing an aqueous phase, a water-in-oil type is preferable, and examples thereof include margarine.
また水相を実質的に含有しない形態としてはショートニングが挙げられる。ここで「実質的に含有しない」とは日本農林規格のショートニングに該当する、水分（揮発分を含む。）の含有量が０．５質量％以下のことである。 Moreover, shortening is mentioned as a form which does not substantially contain an aqueous phase. Here, "substantially free" means that the content of water (including volatile matter), which corresponds to the shortening of the Japanese Agricultural Standard, is 0.5% by mass or less.
この可塑性油脂（Ｂ）には、水以外に、従来の公知の成分を含んでもよい。公知の成分としては、特に限定されるものではないが、例えば、乳、乳製品、蛋白質、糖質、塩類、酸味料、ｐＨ調整剤、抗酸化剤、香辛料、増粘剤、着色成分、フレーバー、乳化剤、酒類、酵素、粉末油脂などが挙げられる。乳としては、牛乳などが挙げられる。乳製品としては、脱脂乳、生クリーム、チーズ（ナチュラルチーズ、プロセスチーズなど）、発酵乳、濃縮乳、脱脂濃縮乳、無糖れん乳、加糖れん乳、無糖脱脂れん乳、加糖脱脂れん乳、全脂粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、蛋白濃縮ホエイパウダー、ホエイチーズ（ＷＣ）、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が挙げられる。蛋白質としては、大豆蛋白、エンドウ豆蛋白、小麦蛋白などの植物蛋白などが挙げられる。糖質としては、単糖（グルコース、フルクトース、ガラクトース、マンノースなど）、二糖類（ラクトース、スクロース、マルトース、トレハロースなど）、オリゴ糖、糖アルコール、ステビア、アスパルテームなどの甘味料、デンプン、デンプン分解物、多糖類などが挙げられる、抗酸化剤としては、Ｌ−アスコルビン酸、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、茶抽出物などが挙げられる。香辛料としては、カプサイシン、アネトール、オイゲノール、シネオール、ジンゲロンなどが挙げられる。増粘剤としては、カラギナン、キサンタンガム、グァガム、カルボキシメチルセルロース（ＣＭＣ）、ヒドロキシプロピルメチルセルロース（ＨＰＭＣ）などが挙げられる。着色成分としては、カロテン、アナトー、アスタキサンチンなどが挙げられる。フレーバーとしては、バターフレーバー、ミルクフレーバーなどが挙げられる。乳化剤としては、レシチン、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、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、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などが挙げられる。 In addition to water, the plastic fat (B) may contain conventionally known components. Known ingredients are not particularly limited, but are, for example, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, thickeners, coloring ingredients, flavors. , Emulsifiers, alcoholic beverages, enzymes, powdered fats and oils, etc. Examples of milk include milk. As dairy products, skim milk, fresh cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, skim milk concentrate, sugar-free milk, sweetened milk, sugar-free skim milk, sugar-free skim milk , Full-fat milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, casein Examples include sodium and potassium casein. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Sugars include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, stevia, sweeteners such as aspartame, starch, starch decomposition products. , Polysaccharides, etc. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivative, tocopherol, tocotrienol, lignan, ubiquinones, xanthins, oryzanol, plant sterol, catechins, polyphenols, tea extraction. Things can be mentioned. Examples of spices include capsaicin, anethole, eugenol, cineole, zingerone and the like. Examples of the thickener include carrageenan, xanthan gum, guar gum, carboxymethyl cellulose (CMC), hydroxypropyl methyl cellulose (HPMC) and the like. Examples of the coloring component include carotene, annatto, and astaxanthin. Examples of flavors include butter flavor and milk flavor. As emulsifiers, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, polyoxyethylene sorbitan fatty acid. Esters and the like can be mentioned.
この可塑性油脂（Ｂ）は、公知の方法により製造することができる。例えば水相を含有する形態のものは、本発明の製パン用油脂組成物（Ａ）を含む油相と水相とを適宜に加熱し混合して乳化した後、コンビネーター、パーフェクター、ボテーター、ネクサスなどの冷却混合機により急冷捏和し得ることができる。水相を含有しない形態のものは、本発明の製パン用油脂組成物（Ａ）を含む油相を加熱した後、コンビネーター、パーフェクター、ボテーター、ネクサスなどの冷却混合機により急冷捏和し得ることができる。冷却混合機において、必要に応じて窒素ガスなどの不活性ガスを吹き込むこともできる。また急冷捏和後に熟成（テンパリング）してもよい。 This plastic fat (B) can be produced by a known method. For example, in the form containing an aqueous phase, the oil phase containing the oil and fat composition (A) for bread making of the present invention and the aqueous phase are appropriately heated, mixed and emulsified, and then a combinator, a perfector, and a botator. , Nexus and other cooling mixers can be used for rapid cooling and kneading. In the form containing no aqueous phase, the oil phase containing the oil / fat composition (A) for bread making of the present invention is heated, and then rapidly cooled and kneaded with a cooling mixer such as a combinator, a perfector, a botator, or a nexus. Obtainable. In the cooling mixer, an inert gas such as nitrogen gas can be blown as needed. Further, it may be aged (tempered) after quenching and kneading.
３．生地および焼成品
本発明の製パン用油脂組成物（Ａ）は、これを含有する可塑性油脂（Ｂ）をパン生地に練り込み、あるいはパン生地に折り込んで使用することができる。
3. 3. Dough and baked product The bread-making oil / fat composition (A) of the present invention can be used by kneading the plastic oil / fat (B) containing the dough into the bread dough or folding it into the bread dough.
例えば、本発明の製パン用油脂組成物（Ａ）は、製パン練り込み用油脂組成物（Ａ１）として、これを含有する可塑性油脂（Ｂ１）をパン生地に練り込んで使用することができる。可塑性油脂（Ｂ１）を含有する生地を焼成することによって、焼成品のパンが得られる。 For example, the bread-making oil / fat composition (A) of the present invention can be used as the bread-making kneading oil / fat composition (A1) by kneading the plastic oil / fat (B1) containing the same into the bread dough. By baking the dough containing the thermoplastic fat (B1), a baked bread is obtained.
あるいは、本発明の製パン用油脂組成物（Ａ）は、製パン折り込み用油脂組成物（Ａ２）として、これを含有する可塑性油脂（Ｂ２）をパン生地に折り込んで使用することができる。例えば、生地の間に製パン折り込み用油脂組成物（Ａ２）を用いたシート状の可塑性油脂（Ｂ２）を包み込み、その後、折り畳みと圧延を繰り返すことによって生地中に可塑性油脂（Ｂ２）を層状に折り込んで、生地と可塑性油脂（Ｂ２）の薄い層を何層にも作り上げる。そして、この可塑性油脂（Ｂ２）を含有する生地を焼成することによって、層状焼成品のパンが得られる。この可塑性油脂（Ｂ２）は、シート状、ブロック状、円柱状、直方体状、ペンシル状などの様々な形状とすることができる。その中でも、加工が容易である点等から、シート状とすることが好ましい。可塑性油脂（Ｂ２）をシート状とした場合のサイズは、特に限定されるものではないが、例えば、幅５０〜１０００ｍｍ、長さ５０〜１０００ｍｍ、厚さ１〜５０ｍｍとすることができる。 Alternatively, the bread-making oil / fat composition (A) of the present invention can be used as the bread-making folding oil / fat composition (A2) by folding the plastic oil / fat (B2) containing the same into the bread dough. For example, a sheet-shaped plastic fat (B2) using the bread-making folding fat composition (A2) is wrapped between the dough, and then the plastic fat (B2) is layered in the dough by repeating folding and rolling. Fold in to create multiple layers of dough and a thin layer of thermoplastic oil (B2). Then, by baking the dough containing the plastic fat (B2), a layered baked product bread can be obtained. The plastic fat (B2) can have various shapes such as a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape, and a pencil shape. Among them, it is preferable to form a sheet because it is easy to process. The size of the plastic fat (B2) in the form of a sheet is not particularly limited, but can be, for example, 50 to 1000 mm in width, 50 to 1000 mm in length, and 1 to 50 mm in thickness.
生地への可塑性油脂（Ｂ１）の練り込み、可塑性油脂（Ｂ２）の折り込みや、生地の焼成は、例えば公知の条件および方法に従って行うことができる。 The plastic fat (B1) is kneaded into the dough, the plastic fat (B2) is folded, and the dough is baked according to, for example, known conditions and methods.
可塑性油脂（Ｂ）を用いた生地は、穀粉を主成分とし、穀粉としては、通常、焼成品の生地に配合されるものであれば、特に限定されるものではないが、例えば、小麦粉（強力粉、中力粉、薄力粉等）、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉などが挙げられる。 The dough using the plastic fat (B) is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended in the dough of a baked product, but for example, wheat flour (strong flour). , Medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, etc.
生地には、穀粉と可塑性油脂（Ｂ）以外にも、通常、焼成品の生地に使用されるものであれば、特に制限なく配合することができる。また、これらの配合量も、通常、焼成品の生地に配合される範囲を考慮して特に制限なく適宜の量とすることができる。具体的には、例えば、水、乳、乳製品、蛋白質、糖質、卵、卵加工品、澱粉、塩類、乳化剤、乳化起泡剤（乳化油脂）、粉末油脂、イースト、イーストフード、カカオマス、ココアパウダー、チョコレート、コーヒー、紅茶、抹茶、野菜類、果物類、果実、果汁、ジャム、フルーツソース、肉類、魚介類、豆類、きな粉、豆腐、豆乳、大豆蛋白、膨張剤、甘味料、調味料、香辛料、着色料、フレーバーなどが挙げられる。 In addition to the flour and the plastic fat (B), the dough can be blended without particular limitation as long as it is usually used for the dough of a baked product. Further, the blending amount of these can also be an appropriate amount without particular limitation in consideration of the range of blending in the dough of the baked product. Specifically, for example, water, milk, dairy products, proteins, sugars, eggs, processed egg products, starches, salts, emulsifiers, emulsified foaming agents (emulsified fats and oils), powdered fats and oils, yeast, yeast food, cacao mass, etc. Cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, kina flour, tofu, soy milk, soy protein, swelling agent, sweetener, seasoning , Spices, colorants, flavors and the like.
可塑性油脂（Ｂ１）を練り込んだ生地を用いた焼成品のパンとしては、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、ライブレッドなどが挙げられる。 Examples of baked bread using a dough kneaded with a thermoplastic fat (B1) include bread, table rolls, sweet bread, cooked bread, French bread, and live red.
可塑性油脂（Ｂ２）を折り込んだ生地を用いた焼成品のパンとしては、例えば、イーストなどを使用して生地を発酵させるデニッシュやクロワッサン、発酵過程のないパイ等のペストリーなどが挙げられる。 Examples of the baked bread using the dough with the plastic fat (B2) folded in include Danish pastry and croissants that ferment the dough using yeast and the like, and pastries such as pies that do not have a fermentation process.
以下に、実施例により本発明をさらに詳しく説明するが、本発明はこれらの実施例に何ら限定されるものではない。
（１）測定方法
油脂における飽和脂肪酸の含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」）で測定した。なお、飽和脂肪酸の含有量は、上記試験法のとおりガスクロマトグラフィーで測定した全ピーク面積である油脂全量（油脂の構成脂肪酸全体の質量）を基準としている。
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
(1) Measurement method The content of saturated fatty acids in fats and oils is determined by the gas chromatograph method (standard fats and oils analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chroma)". It was measured by the Tograph method) ”). The content of saturated fatty acids is based on the total amount of fats and oils (the mass of all the constituent fatty acids of fats and oils), which is the total peak area measured by gas chromatography as in the above test method.
油脂におけるトリグリセリドの２位に結合されたオレイン酸の含有量、トリグリセリドの２位に結合されたラウリン酸の含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）で測定した。なお、トリグリセリドの２位に結合されたオレイン酸の含有量とトリグリセリドの２位に結合されたラウリン酸の含有量は、上記試験法のとおり、リパーゼ溶液で処理後のモノアシルグリセリン画分をガスクロマトグラフィーで測定した全ピーク面積である油脂全量（油脂の２位構成脂肪酸全体の質量）を基準としている。 The content of oleic acid bound to the 2-position of triglyceride and the content of lauric acid bound to the 2-position of triglyceride in fats and oils are determined by gas chromatography (standard fat and oil analysis test method (Japan Oil Chemists' Society)). It was measured by "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)" and "Sho 2-2013 2-position fatty acid composition"). As for the content of oleic acid bound to the 2-position of triglyceride and the content of lauric acid bound to the 2-position of triglyceride, the monoacylglycerin fraction after treatment with a lipase solution is gas as described in the above test method. The total amount of fats and oils (the total mass of the 2-position constituent fatty acids of fats and oils), which is the total peak area measured by chromatography, is used as a reference.
油脂におけるＰ２Ｏの含有量（ＰＰＯおよびＰＯＰの合計量）は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）で測定し、脂肪酸量を用いて計算にて求めた。 The content of P2O in fats and oils (total amount of PPO and POP) is determined by gas chromatography (standard fats and oils analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID increase)". It was measured by "warm gas chromatograph method)" and "Sho 2-2013 2-position fatty acid composition"), and calculated using the amount of fatty acid.
（２）評価
表１〜表４においてエステル交換油脂１〜５、プロピレングリコール脂肪酸エステル１〜４、その他乳化剤は次のものを用いた。
（エステル交換油脂１）
パーム核油１５質量％、パーム核極度硬化油７．５質量％、パーム油７０質量％、パーム極度硬化油７．５質量％を混合して１１０℃に加熱し、十分に脱水させた後、化学触媒としてナトリウムメチラートを油脂量の０．０８質量％添加し、減圧下、１００℃で０．５時間攪拌しながらエステル交換反応を行った。エステル交換反応後、水洗して触媒を除去し、活性白土を用いて脱色し、さらに脱臭を行ってエステル交換油脂１を得た。
（エステル交換油脂２）
パーム分別軟質部（ヨウ素価５６）を原料として、エステル交換油脂１の製法に準じてエステル交換反応等を行い、エステル交換油脂２を得た。
（エステル交換油脂３）
パーム油（ヨウ素価５３）を原料として、エステル交換油脂１の製法に準じてエステル交換反応等を行い、エステル交換油脂３を得た。
（エステル交換油脂４）
パーム核油２４質量％、パーム油７０質量％、ハイエルシン菜種極度硬化油６質量％の混合物を原料として、エステル交換油脂１の製法に準じてエステル交換反応等を行い、エステル交換油脂４を得た。
（エステル交換油脂５）
パーム核油４０質量％、パーム油６０質量％の混合物を原料として、エステル交換油脂１の製法に準じてエステル交換反応等を行い、エステル交換油脂５を得た。
（プロピレングリコール脂肪酸エステル１）
理研ビタミン株式会社製 リケマールＰＰ−１００ プロピレングリコールモノパルミテート 炭素数１６
（プロピレングリコール脂肪酸エステル２）
理研ビタミン株式会社製 リケマールＰＯ−１００Ｖ プロピレングリコールモノオレート 炭素数１８
（プロピレングリコール脂肪酸エステル３）
理研ビタミン株式会社製 リケマールＰＳ−１００ プロピレングリコール モノステアレート 炭素数１８
（プロピレングリコール脂肪酸エステル４）
理研ビタミン株式会社製 リケマールＰＢ−１００ プロピレングリコール モノベヘネート 炭素数２２
（モノグリセリンモノ脂肪酸エステル）
理研ビタミン株式会社製 エマルジーＭＨ
（ジグリセリンモノ脂肪酸エステル）
理研ビタミン株式会社製 ポエムＤＰ−９５ＲＦ
（レシチン）
昭和産業株式会社製 昭和Ｍレシチン
(2) Evaluation In Tables 1 to 4, the following emulsifiers were used as transesterified fats and oils 1 to 5, propylene glycol fatty acid esters 1 to 4, and other emulsifiers.
(Transesterified oil 1)
After mixing 15% by mass of palm kernel oil, 7.5% by mass of palm nuclear extremely hardened oil, 70% by mass of palm oil, and 7.5% by mass of palm extremely hardened oil, and heating to 110 ° C., the mixture is sufficiently dehydrated. 0.08% by mass of sodium methylate was added as a chemical catalyst, and the ester exchange reaction was carried out under reduced pressure while stirring at 100 ° C. for 0.5 hours. After the transesterification reaction, the mixture was washed with water to remove the catalyst, decolorized using activated clay, and further deodorized to obtain transesterified fat 1.
(Transesterified fats and oils 2)
Using the palm separated soft portion (iodine value 56) as a raw material, a transesterification reaction or the like was carried out according to the production method of the transesterified oil / fat 1, to obtain a transesterified oil / fat 2.
(Transesterified fats and oils 3)
Using palm oil (iodine value 53) as a raw material, a transesterification reaction or the like was carried out according to the production method of the transesterified fat 1 to obtain a transesterified fat 3.
(Transesterified fats and oils 4)
Using a mixture of 24% by mass of palm kernel oil, 70% by mass of palm oil, and 6% by mass of highly hydrogenated hyelsin rapeseed as a raw material, a transesterification reaction or the like was carried out according to the method for producing transesterified oil 1 to obtain transesterified oil 4. ..
(Transesterified oil 5)
Using a mixture of 40% by mass of palm kernel oil and 60% by mass of palm oil as a raw material, a transesterification reaction or the like was carried out according to the method for producing transesterified oil 1 to obtain transesterified oil 5.
(Propropylene glycol fatty acid ester 1)
Riken Vitamin Co., Ltd. Rikemar PP-100 Propylene Glycol Monopalmitate 16 carbon atoms
(Propropylene glycol fatty acid ester 2)
Riken Vitamin Co., Ltd. Rikemar PO-100V Propylene Glycol Monooleate 18 Carbons
(Propropylene glycol fatty acid ester 3)
Riken Vitamin Co., Ltd. Rikemar PS-100 Propylene Glycol Monostearate 18 Carbons
(Propropylene glycol fatty acid ester 4)
Riken Vitamin Co., Ltd. Rikemar PB-100 Propylene Glycol Monobehenate 22 carbon atoms
(Monoglycerin monofatty acid ester)
RIKEN Vitamin Co., Ltd. Emarji MH
(Diglycerin monofatty acid ester)
RIKEN Vitamin Co., Ltd. Poem DP-95RF
(lecithin)
Showa Sangyo Co., Ltd. Showa M Lecithin
＜製パン練り込み用油脂組成物（Ａ１）および可塑性油脂（Ｂ１）の作製＞
表１および表２に示す配合比の油脂を８０℃で溶解、混合し、乳化剤を表１および表２に示す配合比で添加後、溶解させ、７５℃に調温して８３．５質量部の油相とした（製パン練り込み用油脂組成物（Ａ１））。
<Preparation of fat and oil composition (A1) and plastic fat and oil (B1) for kneading bread>
The oils and fats having the blending ratios shown in Tables 1 and 2 are dissolved and mixed at 80 ° C., the emulsifier is added at the blending ratios shown in Tables 1 and 2, then dissolved, and the temperature is adjusted to 75 ° C. to 83.5 parts by mass. (Fat composition for kneading bread (A1)).
一方、水に対し脱脂粉乳および食塩を添加し、８０℃で加熱殺菌して水相を得た。次に、該油相に該水相を１６．５質量部添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、パーフェクターによって急冷捏和して、下記の配合割合の練り込み用マーガリンを可塑性油脂（Ｂ１）として得た。得られた練り込み用マーガリンは、５℃で保管した。なお、下記練り込み用マーガリンの配合は全体で１００質量部である。
〈練り込み用マーガリンの配合〉
油脂 ７３．５〜８３質量部
乳化剤 ０．５〜１０質量部
水 １５質量部
脱脂粉乳 １質量部
食塩 ０．５質量部
On the other hand, skim milk powder and salt were added to water and sterilized by heating at 80 ° C. to obtain an aqueous phase. Next, 16.5 parts by mass of the aqueous phase was added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil mold, rapidly cooled and kneaded with a perfector, and kneaded in the following blending ratio. Margarine for inclusion was obtained as a plastic fat (B1). The obtained kneading margarine was stored at 5 ° C. The total amount of the following margarine for kneading is 100 parts by mass.
<Mixing of margarine for kneading>
Fats and oils 73.5 to 83 parts by mass Emulsifier 0.5 to 10 parts by mass Water 15 parts by mass Skim milk powder 1 part by mass Salt 0.5 parts by mass
＜練り込み用マーガリンを使用した焼成品の作製＞
上記練り込み用マーガリンを用いて、下記の配合と工程により食パンを製造した。
〈食パンの配合および工程〉
・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
・中種工程
ミキシング 低速３分 中低速１分（フック使用）
捏上温度 ２４℃
発 酵 発酵室温２７℃ 湿度７５％ ４時間
・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
練り込み用マーガリン ５質量部
水 ２５質量部
・本捏工程（本捏配合の全素材および中種生地全量を添加）
ミキシング 低速３分 中低速３分
（練り込み用マーガリンを投入）、低速３分 中低速４分
捏上温度 ２８℃
フロアータイム ２８℃ ２０分
生地分割 ２３０ｇ
ベンチタイム ２８℃ ２０分
成 型 モルダーで延ばしロール型に成型
Ｕ型にしてプルマン型に６本詰め
ホイロ 室温３８℃ 湿度８０％ ４０分
焼 成 ２００℃ ４０分
<Making baked products using margarine for kneading>
Using the above-mentioned margarine for kneading, bread was produced by the following formulation and process.
<Bread blending and process>
・ Medium seed combination Strong flour 70 parts by mass East 2.5 parts by mass Yeast food 0.1 parts by mass Water 40 parts by mass ・ Medium seed process Mixing Low speed 3 minutes Medium low speed 1 minute (using hook)
Kneading temperature 24 ℃
Fermentation Fermentation Room temperature 27 ° C Humidity 75% 4 hours, main kneading combination Strong flour 30 parts by mass Fine white sugar 6 parts by mass Salt 1.8 parts by mass Non-fat powdered milk 2 parts by mass Kneading margarine 5 parts by mass Water 25 parts by mass, main kneading process (All ingredients in this kneading and all medium-sized dough are added)
Mixing Low speed 3 minutes Medium low speed 3 minutes
(Add margarine for kneading), low speed 3 minutes Medium low speed 4 minutes Kneading temperature 28 ℃
Floor time 28 ℃ 20 minutes Fabric division 230g
Bench time 28 ° C 20 minutes Rolled out with a moulder and molded into a roll
Make a U shape and pack 6 bottles in a Pullman shape. Room temperature 38 ° C Humidity 80% 40 minutes Baking 200 ° C 40 minutes
＜評価＞
以下の各評価において、パネルは、五味（甘味、酸味、塩味、苦味、うま味）の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された２０〜４０代の男性８名、女性１２名を選抜した。
<Evaluation>
In each of the following evaluations, the panel conducted a five-flavor (sweetness, sourness, saltiness, bitterness, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard olfactory test, each of which was tested. Eight men and twelve women in their twenties and forties who were judged to be suitable were selected.
［焼成品の１０℃におけるソフトさ］
食パンを焼成後２時間室温で放冷し、放冷後１０℃にて１日保管したもの（Ｄ＋１）について、食パンのソフトさ（ふんわり感）をパネル２０名により以下の基準で評価した。
評価基準
◎＋：２０名中１７名以上が良好であると評価した。
◎： ２０名中１３〜１６名が良好であると評価した。
○： ２０名中９〜１２名が良好であると評価した。
△： ２０名中５〜８名が良好であると評価した。
×： ２０名中良好であると評価したのは４名以下であった。
[Softness of baked products at 10 ° C]
The softness (fluffy feeling) of the bread was evaluated by 20 panels based on the following criteria for the bread (D + 1) which was allowed to cool at room temperature for 2 hours after baking and then stored at 10 ° C. for 1 day.
Evaluation Criteria ◎ +: 17 or more out of 20 were evaluated as good.
⊚: 13 to 16 out of 20 were evaluated as good.
◯: 9 to 12 out of 20 were evaluated as good.
Δ: 5 to 8 out of 20 were evaluated as good.
X: 4 or less of the 20 subjects were evaluated as good.
［焼成品の１０℃におけるしとり］
食パンを焼成後２時間室温で放冷し、放冷後１０℃で１日保管したもの（Ｄ＋１）について、食パンのしとり（うるおい感）をパネル２０名により以下の基準で評価した。
評価基準
◎：２０名中１６名以上が良好であると評価した。
○：２０名中１１〜１５名が良好であると評価した。
△：２０名中６〜１０名が良好であると評価した。
×：２０名中良好であると評価したのは５名以下であった。
[Sintering of baked products at 10 ° C]
The bread was allowed to cool at room temperature for 2 hours after baking and then stored at 10 ° C. for 1 day (D + 1), and the moisturizing feeling of the bread was evaluated by 20 panels according to the following criteria.
Evaluation Criteria ⊚: 16 or more out of 20 were evaluated as good.
◯: 11 to 15 out of 20 were evaluated as good.
Δ: 6 to 10 out of 20 were evaluated as good.
X: 5 or less of the 20 subjects were evaluated as good.
［焼成品の１０℃における歯切れ］
食パンを焼成後２時間室温で放冷し、放冷後１０℃で１日保管したもの（Ｄ＋１）と、放冷後１０℃で３日保管したもの（Ｄ＋３）のそれぞれについて、食パンの歯切れをパネル２０名により以下の基準で評価した。
評価基準
◎：２０名中１６名以上が良好であると評価した。
○：２０名中１１〜１５名が良好であると評価した。
△：２０名中６〜１０名が良好であると評価した。
×：２０名中良好であると評価したのは５名以下であった。
[Crisp of baked products at 10 ° C]
Bread was allowed to cool at room temperature for 2 hours after baking, and then stored at 10 ° C for 1 day (D + 1) and after cooling at 10 ° C for 3 days (D + 3). The evaluation was made by 20 panels based on the following criteria.
Evaluation Criteria ⊚: 16 or more out of 20 were evaluated as good.
◯: 11 to 15 out of 20 were evaluated as good.
Δ: 6 to 10 out of 20 were evaluated as good.
X: 5 or less of the 20 subjects were evaluated as good.
［作業性(生地への分散性)］
食パン作製時に１０℃で練り込み用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分超〜１分４５秒以内で分散した。
○：１分４５秒超〜２分３０秒以内で分散した。
△：２分３０秒超〜３分１５秒以内で分散した。
×：３分１５秒超で分散した。
[Workability (dispersability on fabric)]
The time during which the margarine lumps disappeared when the margarine for kneading was added to the dough at 10 ° C. during the preparation of bread was visually evaluated.
Evaluation Criteria ⊚: Dispersed within 1 minute to 1 minute and 45 seconds.
◯: Dispersed within 1 minute 45 seconds to 2 minutes 30 seconds.
Δ: Dispersed within 2 minutes and 30 seconds to 3 minutes and 15 seconds.
X: Dispersed in more than 3 minutes and 15 seconds.
上記の評価結果を表１および表２に示す。また製パン練り込み用油脂組成物（Ａ１）の配合と油脂組成も併せてこれらの表に示した。 The above evaluation results are shown in Tables 1 and 2. In addition, the composition of the fat and oil composition (A1) for kneading bread and the fat and oil composition are also shown in these tables.
表３および表４に示す配合比の油脂を８０℃で溶解、混合し、乳化剤を表３および表４に示す配合比で添加後、溶解させ、７５℃に調温して８５．５質量部の油相とした（製パン折り込み用油脂組成物（Ａ２））。
The oils and fats having the blending ratios shown in Tables 3 and 4 are dissolved and mixed at 80 ° C., the emulsifier is added at the blending ratios shown in Tables 3 and 4, then dissolved, and the temperature is adjusted to 75 ° C. to 85.5 parts by mass. (Oil composition for folding bread (A2)).
一方、水に対し脱脂粉乳および食塩を添加し、８０℃で加熱殺菌して水相を得た。次に、該油相に該水相を１４．５質量部添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、パーフェクターによって急冷捏和し、２５ｃｍ×２１ｃｍ×１ｃｍのシート状に成型し、下記の配合割合のロールイン用マーガリンを可塑性油脂（Ｂ２）として得た。得られたロールイン用マーガリンは、５℃で保管した。なお、下記ロールイン用マーガリンの配合は全体で１００質量部である。
〈ロールイン用マーガリンの配合〉
油脂 ７５．５〜８５質量部
乳化剤 ０．５〜１０質量部
水 １２質量部
脱脂粉乳 １．５質量部
食塩 １質量部
On the other hand, skim milk powder and salt were added to water and sterilized by heating at 80 ° C. to obtain an aqueous phase. Next, 14.5 parts by mass of the aqueous phase was added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil mold, rapidly cooled and kneaded with a perfector, and a 25 cm × 21 cm × 1 cm sheet. The margarine for roll-in having the following blending ratio was obtained as a plastic fat (B2). The obtained roll-in margarine was stored at 5 ° C. The total amount of the following roll-in margarine is 100 parts by mass.
<Combining margarine for roll-in>
Fats and oils 75.5 to 85 parts by mass Emulsifier 0.5 to 10 parts by mass Water 12 parts by mass Skim milk powder 1.5 parts by mass Salt 1 part by mass
＜ロールイン用マーガリンを使用した焼成品の作製＞
下記の配合および製造条件でデニッシュを作製した。具体的には実施例および比較例のロールイン用マーガリンおよびショートニングＺ（ミヨシ油脂株式会社製）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、ショートニングＺ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、フロアータイムをとった後、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、３つ折り２回を加え−１０℃にて３０分リタードし、３つ折り１回を加え−１０℃にて６０分リタードさせた。その後シーターゲージ厚３ｍｍまで延ばし、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。
<Manufacturing baked products using roll-in margarine>
Danish pastry was prepared under the following formulation and production conditions. Specifically, materials other than the roll-in margarine and shortening Z (manufactured by Miyoshi Oil & Fat Co., Ltd.) of Examples and Comparative Examples were put into a mixer, mixed at low speed for 3 minutes and at medium and low speed for 5 minutes, and then shortening Z was added. Mixing was performed for 2 minutes at low speed and 4 minutes at medium and low speed to obtain dough. The dough was allowed to retard overnight at 0 ° C. after a floor time. Margarine for roll-in was folded into this dough, tri-folded twice and retarded at −10 ° C. for 30 minutes, and tri-folded once and retarded at −10 ° C. for 60 minutes. Then, the sheeter gauge was stretched to a thickness of 3 mm, cut into 10 cm squares (10 cm × 10 cm), proofed, and fired to obtain a Danish pastry.
〈デニッシュの配合〉
強力粉 ９０質量部
薄力粉 １０質量部
上白糖 １０質量部
食塩 １．８質量部
脱脂粉乳 ３質量部
全卵 ６質量部
ショートニングＺ ８質量部
イースト ５質量部
イーストフード ０．１質量部
水 ５３質量部
ロールイン用マーガリン 生地１００質量部に対して２１質量部
<Danish pastry combination>
Strong flour 90 parts by mass Weak powder 10 parts by mass White sugar 10 parts by mass Salt 1.8 parts by mass Non-fat milk powder 3 parts by mass Whole egg 6 parts by mass Shortening Z 8 parts by mass East 5 parts by mass East food 0.1 parts by mass Water 53 parts by mass Roll 21 parts by mass with respect to 100 parts by mass of margarine dough for inn
〈デニッシュ生地の作製条件〉
ミキシング： 低速３分、中低速５分、（ショートニングを投入）、低速２分、
中低速４分
捏上温度： ２５℃
フロアータイム：２７℃ ７５％ ３０分
リタード： ０℃ 一晩
ロールイン： ３つ折り×２回 −１０℃にてリタード３０分
３つ折り×１回 −１０℃にてリタード６０分
成型： シーターゲージ厚３ｍｍ １０ｃｍ角（１０ｃｍ×１０ｃｍ）にカット
ホイロ： ３５℃ ７５％ ６０分
焼成： ２００℃ １４分
<Conditions for making Danish pastry>
Mixing: Low speed 3 minutes, medium low speed 5 minutes, (with shortening), low speed 2 minutes,
Medium and low speed 4 minutes Kneading temperature: 25 ° C
Floor time: 27 ℃ 75% 30 minutes retard: 0 ℃ Overnight roll-in: Tri-fold x 2 times -10 ℃ retard 30 minutes
Fold in three x 1 time, retard 60 minutes at -10 ° C Molding: Cut into sheeter gauge thickness 3 mm 10 cm square (10 cm x 10 cm) Hoiro: 35 ° C 75% 60 minutes Baking: 200 ° C 14 minutes
＜評価＞
以下の各評価において、パネルは、五味（甘味、酸味、塩味、苦味、うま味）の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された２０〜４０代の男性８名、女性１２名を選抜した。
<Evaluation>
In each of the following evaluations, the panel conducted a five-flavor (sweetness, sourness, saltiness, bitterness, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard olfactory test, each of which was tested. Eight men and twelve women in their twenties and forties who were judged to be suitable were selected.
［焼成品の１０℃における口溶け］
デニッシュを焼成後２時間室温で放冷し、放冷後１０℃にて１日保管したもの（Ｄ＋１）について、デニッシュの口溶けをパネル２０名により以下の基準で評価した。
評価基準
◎＋：２０名中１７名以上が良好であると評価した。
◎： ２０名中１３〜１６名が良好であると評価した。
○： ２０名中９〜１２名が良好であると評価した。
△： ２０名中５〜８名が良好であると評価した。
×： ２０名中良好であると評価したのは４名以下であった。
[Melting of baked products at 10 ° C]
The Danish pastry was allowed to cool at room temperature for 2 hours after firing and stored at 10 ° C. for 1 day after allowing to cool (D + 1), and the melting of the Danish pastry in the mouth was evaluated by 20 panels according to the following criteria.
Evaluation Criteria ◎ +: 17 or more out of 20 were evaluated as good.
⊚: 13 to 16 out of 20 were evaluated as good.
◯: 9 to 12 out of 20 were evaluated as good.
Δ: 5 to 8 out of 20 were evaluated as good.
X: 4 or less of the 20 subjects were evaluated as good.
［焼成品の１０℃におけるしとり］
デニッシュを焼成後２時間室温で放冷し、放冷後１０℃で１日保管したもの（Ｄ＋１）について、デニッシュのしとり（うるおい感）をパネル２０名により以下の基準で評価した。
評価基準
◎：２０名中１６名以上が良好であると評価した。
○：２０名中１１〜１５名が良好であると評価した。
△：２０名中６〜１０名が良好であると評価した。
×：２０名中良好であると評価したのは５名以下であった。
[Sintering of baked products at 10 ° C]
The Danish pastry was allowed to cool at room temperature for 2 hours after firing, and then stored at 10 ° C. for 1 day (D + 1), and the Danish pastry (moist feeling) was evaluated by 20 panels according to the following criteria.
Evaluation Criteria ⊚: 16 or more out of 20 were evaluated as good.
◯: 11 to 15 out of 20 were evaluated as good.
Δ: 6 to 10 out of 20 were evaluated as good.
X: 5 or less of the 20 subjects were evaluated as good.
［焼成品の１０℃におけるサクさ］
デニッシュを焼成後２時間室温で放冷し、放冷後１０℃で１日保管したもの（Ｄ＋１）について、デニッシュのサクさをパネル２０名により以下の基準で評価した。
評価基準
◎：２０名中１６名以上が良好であると評価した。
○：２０名中１１〜１５名が良好であると評価した。
△：２０名中６〜１０名が良好であると評価した。
×：２０名中良好であると評価したのは５名以下であった。
[Crispyness of baked products at 10 ° C]
The crispness of Danish pastry was evaluated by 20 panels according to the following criteria for the Danish pastry (D + 1) which was allowed to cool at room temperature for 2 hours after firing and stored at 10 ° C. for 1 day after allowing to cool.
Evaluation Criteria ⊚: 16 or more out of 20 were evaluated as good.
◯: 11 to 15 out of 20 were evaluated as good.
Δ: 6 to 10 out of 20 were evaluated as good.
X: 5 or less of the 20 subjects were evaluated as good.
［焼成品の１０℃における歯切れ］
デニッシュを焼成後２時間室温で放冷し、放冷後１０℃で１日保管したもの（Ｄ＋１）と、放冷後１０℃で３日保管したもの（Ｄ＋３）のそれぞれについて、デニッシュの歯切れをパネル２０名により以下の基準で評価した。
評価基準
◎：２０名中１６名以上が良好であると評価した。
○：２０名中１１〜１５名が良好であると評価した。
△：２０名中６〜１０名が良好であると評価した。
×：２０名中良好であると評価したのは５名以下であった。
[Crisp of baked products at 10 ° C]
The Danish pastry was allowed to cool at room temperature for 2 hours after firing, and then stored at 10 ° C for 1 day (D + 1) and after cooling at 10 ° C for 3 days (D + 3). The evaluation was made by 20 panels based on the following criteria.
Evaluation Criteria ⊚: 16 or more out of 20 were evaluated as good.
◯: 11 to 15 out of 20 were evaluated as good.
Δ: 6 to 10 out of 20 were evaluated as good.
X: 5 or less of the 20 subjects were evaluated as good.
上記の評価結果を表３および表４に示す。また製パン折り込み用油脂組成物（Ａ２）の配合と油脂組成も併せてこれらの表に示した。 The above evaluation results are shown in Tables 3 and 4. In addition, the composition of the fat and oil composition (A2) for folding bread and the fat and oil composition are also shown in these tables.
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| JPS5431407A (en) * | 1977-08-15 | 1979-03-08 | Asahi Denka Kogyo Kk | Fat composition |
| JPS5925640A (en) * | 1982-08-04 | 1984-02-09 | Kao Corp | Emulsified fat and oil composition |
| JPH0683630B2 (en) * | 1985-08-26 | 1994-10-26 | ミヨシ油脂株式会社 | Method for producing emulsifiable oil and fat composition |
| JP2761668B2 (en) * | 1990-04-11 | 1998-06-04 | 鐘淵化学工業株式会社 | Fat composition and method for producing the same |
| JP4507052B2 (en) * | 2001-09-26 | 2010-07-21 | 日油株式会社 | Oil and fat composition for kneading, production method and use |
| JP2007267654A (en) * | 2006-03-31 | 2007-10-18 | Adeka Corp | Oil-and-fat composition for being kneaded into bread |
| JP2009291168A (en) * | 2008-06-09 | 2009-12-17 | Nisshin Oillio Group Ltd | Fatty oil-fat composition for preparing confectionary and bread |
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