JP6845074B2 - Oil and fat composition for bakery - Google Patents

Description

The present invention relates to a bakery oil / fat composition and a bakery product containing the same.

Since bakery products, especially baked goods, use a relatively large amount of fats and oils, the flavor of the fats and oils has a great influence.
Here, in order to obtain a bakery product having a rich taste, animal fats and oils such as milk fat, lard, and beef tallow were mainly used.

This is because these animal fats and oils are natural fats and oils and are solid at room temperature, and also have excellent flavor and richness, and their characteristics are particularly strong when used in bakery products. ..
However, these animal fats and oils also have a problem that they have a specific flavor, and that they are rapidly oxidatively deteriorated and generate a "beast odor" which is a return odor at the earliest stage. Therefore, when the bakery product has a specific flavor, or when the bakery product is simply given or enhanced with a rich flavor, the flavor or animal odor derived from the animal fat or oil is an obstacle.
Therefore, margarine and shortening using vegetable oils and fats with a light flavor such as palm oil are used, but naturally, bakery products are often finished with a light flavor. Therefore, the lack of richness is often pointed out.

Further, in baked confectionery, nut paste or nut powder may be used as a method for imparting good richness and sweetness, and almond poodle is generally used for this purpose. At this time, in order to make the flavor stand out, it is often done by roasting before use.

However, since nuts are very expensive, it is difficult to mix them in large amounts unless they are high-grade baked goods, and nuts and fats are particularly easy to oxidize, and when roasted, they are even easier to oxidize when roasting. Is not very easy to use, as it is required to be performed immediately before use.
Therefore, various methods for imparting richness have been proposed for bakery products having good flavor and richness, especially baked confectionery.

As a material that imparts or enhances richness with a small amount of addition, for example, a heat-treated product of whey mineral (see, for example, Patent Document 1), a plastic fat or oil composition containing a mixture of amino acids (see, for example, Patent Document 2), whey. Methods using minerals, compositions containing specific milk raw materials and sugars (see, for example, Patent Document 3), extracts containing whey minerals (see, for example, Patent Document 4), and the like are known.

However, although the method described in Patent Document 1 imparts a roasted flavor in addition to the rich flavor, there is a problem that the flavor may not necessarily match that of baked confectionery. The method described in Patent Document 2 has a high effect of enhancing the aroma, taste, and richness of milk flavor, but is still insufficient for the effect of enhancing the richness of other flavors. The method described in Patent Document 3 is excellent in the effect of enhancing the richness of milk flavor, but the effect of enhancing the richness of other flavors is still insufficient, and the effect becomes low when used in an oil / fat composition. There was a problem that it would end up. The method described in Patent Document 4 has a problem that a flavor derived from an extract is likely to be imparted in addition to the rich taste.

On the other hand, paying attention to the richness-imparting effect of fats and oils, as a method of using specific fats and oils in foods and drinks, the flavor of the Maillard reaction product generated by heat-treating amino acids and sugars in the fats and oils is transferred to the fats and oils. A method using fats and oils, a method using red palm (see, for example, Patent Document 5), a method using coconut oil (see, for example, Patent Document 6), and a method using a specific partially hydrogenated oil and fat (for example, patent). (Refer to Document 7), a method of using a flavor oil obtained through a step of mixing fat and yeast extract and heating (see, for example, Patent Document 8) is known.

However, the method described in Patent Document 5 is not suitable for use in the oil phase of a plastic fat or oil composition because it has a problem of accelerated oxidative deterioration, a problem of coloring, and a weak effect of imparting richness. There was a problem. The method described in Patent Document 6 has a problem that it is easily hydrolyzed because its main constituent fatty acid is a short-chain fatty acid, and therefore, it is not suitable for margarine containing an aqueous phase. Since the method described in Patent Document 7 imparts an alternative flavor to hydrogenated oil, its effect is low, and there is a problem that a bakery product using a small amount of fat and oil cannot be imparted with a sufficient richness. It was. The method described in Patent Document 8 has a problem that the unique flavor is too strong.
In addition, although it is possible to impart a certain richness to bakery products by these methods, good nuts such as those used when using almond poodles are used in bakery products, especially baked confectioneries that use a large amount of fats and oils. I couldn't get the same richness and sweetness.

By the way, sesame oil has been often used as a flavored fat in Japan since ancient times.
Here, sesame oil is "roasted oil", that is, oil and fat having a dark and rich sesame flavor obtained by roasting sesame seeds and then pressing or extracting, and "tashiro oil", that is, a normal vegetable. Similar to fats and oils, sesame seeds are squeezed without roasting and classified into clear and flavorless fats and oils obtained by degumming, deoxidizing, bleaching and deodorizing.
Here, since the characteristics of the former roasted oil are burned down when it is deodorized, it can be used to positively add sesame flavor to various foods and drinks, especially Chinese and Japanese dishes, without going through the deodorization process. It's being used. (Patent Document 9)
As an invention relating to an oil / fat composition using roasted sesame oil, an oil / fat composition in which a very small amount of roasted sesame oil of about 50 ppm is added to an odorous oil / fat to suppress both the odor and the flavor of the roasted oil (Patent Document). 10) There is a refined fat and oil (Patent Document 11) having a flavor in which roasted sesame oil is added so as to be 50% or more of the refined fat and oil.

As described above, the characteristics of roasted oil disappear when it is deodorized. Therefore, it is not usual to deodorize roasted oil to obtain refined oil, and 0.01 to 1 is slightly added to fats and oils having an odor. There is only an oil / fat composition (Patent Document 12) in which both the odor and the flavor of the roasted oil are suppressed by adding a small amount of deodorized roasted sesame oil of%.

Japanese Unexamined Patent Publication No. 2013-23389 WO2009-101972 Japanese Unexamined Patent Publication No. 2016-202151 Japanese Unexamined Patent Publication No. 2015-089349 Japanese Unexamined Patent Publication No. 2009-240220 Japanese Unexamined Patent Publication No. 2003-304808 Japanese Unexamined Patent Publication No. 2014-236672 Japanese Unexamined Patent Publication No. 2010-081886 WO2005-073356 JP-A-2007-236206 Japanese Unexamined Patent Publication No. 2009-284803 WO2009-028843 Pamphlet

Therefore, an object of the present invention is a bakery oil / fat composition capable of imparting or enhancing a nutty richness and sweetness when used in a bakery product, particularly a baked confectionery containing a large amount of oil / fat, and further a nut-like oil / fat composition. The purpose is to provide bakery products that have a rich and sweet taste.

As a result of various studies to solve the above problems, the present inventors can solve the above problems by deodorizing roasted sesame oil, especially at a low temperature, instead of using roasted sesame oil. I found that there is.
The present invention has been completed based on the above findings. That is, the present invention provides a bakery oil / fat composition containing 1 to 15% by mass of deodorized roasted sesame oil. The present invention also provides a bakery product using the bakery oil / fat composition.

By using the oil and fat composition for bakery of the present invention, it is possible to impart or enhance nutty richness and sweetness to bakery products, especially when used in baked confectionery.

Hereinafter, the present invention will be described in detail based on the preferred embodiment thereof. The bakery oil / fat composition of the present embodiment can impart or enhance nut-like richness and sweetness when used in bakery products, particularly baked confectionery, and further, nut-like richness and sweetness. It provides bakery products that you can feel.
First, the deodorized roasted sesame oil used in the present invention will be described.
The deodorized roasted sesame oil used in the present invention is a fat and oil different from roasted oil having a deep sesame flavor and clear and unflavored white oil. Oils and fats obtained by extracting and then deodorizing.
The deodorizing method is not particularly limited, but it is preferable to deodorize by steam distillation under reduced pressure, which is usually used for refining fats and oils.

The deodorizing temperature of the above-mentioned deodorized roasted sesame oil is not particularly limited and may be any normal deodorizing temperature of fats and oils, but it may be less than 200 ° C. in that a good nutty and sweet fat and oil composition can be obtained. It is preferably, more preferably less than 160 ° C. If the deodorizing temperature is 200 ° C. or higher, nut-like richness and sweetness may not be imparted. The lower limit is preferably 90 ° C. or higher. If the temperature is lower than 90 ° C., a bitter taste may be felt.
The deodorizing time can be appropriately selected in the range of 10 to 300 minutes under reduced pressure, but is preferably 30 to 150 minutes, more preferably 60 to 150 minutes. The degree of depressurization is preferably 1500 Pa or less, more preferably 900 Pa or less in absolute pressure from the viewpoint of suppressing deterioration of fats and oils and maintaining flavor, and the amount of steam blown in steam distillation is to suppress deterioration of fats and oils and maintain flavor. From the viewpoint of maintenance, it is preferably 1% by weight or more and 8% by weight or less, and more preferably 2% by weight or more and 6% by weight or less with respect to the fat and oil.

The roasting temperature of the deodorized roasted sesame oil is preferably 120 to 250 ° C., more preferably 150 to 210 ° C. in that a good nut-like rich and sweet oil / fat composition can be obtained. If the roasting temperature is less than 120 ° C., no nut-like richness and sweetness are imparted, and if the roasting temperature is higher than 250 ° C., a bitter taste may be felt.
The method of pressing or extraction is not particularly limited, and a known method can be used.
Further, after roasting, decolorization may or may not be performed, but undecolorization is preferable in terms of maintaining the flavor.

Even if the above description of the deodorizing temperature and roasting temperature, the degree of decompression, the amount of steam blown, etc. relating to the deodorized roasted sesame oil specifies the product by the manufacturing method of the product, at the time of filing the application of the present application. , There was a situation that it was impossible to specify all the characteristics of deodorized roasted sesame oil. Specifically, in order to confirm the characteristics of the deodorized roasted sesame oil related to the effect of the deodorized roasted sesame oil described in the present specification, it is necessary to establish and specify a new measurement method for that purpose. It requires significantly excessive economic spending and time. Therefore, in view of the need for speed and the like due to the nature of the patent application, the applicant has described the above-mentioned conditions for deodorization, roasting, and the like.

The fat and oil composition for bakery of the present invention contains the above-mentioned deodorized roasted sesame oil in an amount of 1 to 15% by mass, preferably 1.5 to 10% by mass. If it is less than 1% by mass, the effect of the present invention cannot be obtained, and if it is more than 15% by mass, a bitter taste may be felt.
In the present invention, other fats and oils other than the deodorized roasted sesame oil can be used.
As the above other fats and oils, edible fats and oils can be used without particular limitation. For example, palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil. , Vegetable oils such as safflower oil, animal oils such as beef tallow, pork oil, coconut oil, shea butter, milk fat, mango kernel oil, monkey oil, iripe oil, fish oil, whale oil, etc., and hydrogenation, sorting and esterification of these. Processed oils and fats that have undergone one or more treatments selected from replacement can be used. In the present invention, these fats and oils can be used alone or in combination of two or more, but it is particularly preferable to use vegetable fats and oils.

The oil content in the bakery oil / fat composition of the present invention is preferably 20 to 100% by mass, which is the sum of the deodorized roasted sesame oil, the other oils and fats, and the oils and fats contained in the other components below. It is preferably 50 to 100% by mass.

The oil and fat composition for bakery of the present invention preferably contains whey minerals in terms of having a higher effect of imparting richness and improving the flavor stability of deodorized roasted sesame oil.
Whey minerals are milk or whey (whey) from which proteins and lactose have been removed as much as possible, and are characterized by containing milk ash in a high concentration. Therefore, the mineral composition has a ratio close to that of the raw material milk or whey.

As the whey mineral used in the present invention, the calcium content in the solid content is less than 2% by mass, particularly 1 in that a bakery product with a more natural richness can be obtained and the effect of enhancing the richness is high. It is preferable to use less than% by weight whey minerals. The lower the calcium content, the more preferable.
The whey mineral produced from milk by a usual production method has a calcium content of 5% by mass or more in the solid content. The whey mineral having a calcium content of less than 2% by mass is prepared by removing whey mineral from milk or whey by membrane separation and / or ion exchange, and further cooling to obtain whey mineral. It can be obtained by using acidic whey with reduced milk, or by inserting a step to remove whey minerals when producing whey minerals from sweet whey, but in industrial practice. From the viewpoint of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing whey minerals after concentrating the minerals to some extent when producing whey minerals from sweet whey. The decalcification method used here is not particularly limited, and a known method such as a precipitation method by maintaining temperature control can be adopted.

The content of the whey mineral in the bakery oil / fat composition of the present invention is preferably 0.006 to 2.1% by mass, more preferably 0.03 to 0.6% by mass as a solid content. If it is less than 0.006% by mass, the effect of the present invention cannot be obtained, and if it is more than 2.1% by mass, a salty taste is likely to occur, and emulsification becomes unstable when the oil / fat composition contains an aqueous phase. There is a risk of becoming.

The oil and fat composition for bakery of the present invention is preferable in that a better rich milk flavor can be obtained by containing a lactic acid fermentation flavor material.
The above-mentioned lactic acid fermentation flavor material is a flavor material obtained by lactic acid fermentation of a substrate that can be assimilated by lactic acid bacteria. As the substrate, a dairy raw material can be used because a more natural rich taste can be imparted. preferable. Examples of the milk raw material include milk, concentrated milk, condensed milk, whey, cream, butter cream, cream cheese, natural cheese, process cheese and other oil-in-water milk and dairy products, skim milk powder, whole milk powder, whey powder and the like. Milk powder and dairy products containing lactose such as skim milk can also be used.

In the present invention, as the fermented flavor material, commercially available foods and drinks and flavor materials using lactic acid fermentation, such as cream cheese, natural cheese, processed cheese, yogurt, fermented dairy beverages, fermented seeds for bread making, etc. are used. You can also.
Further, in the present invention, as the lactic acid fermentation flavor material, two or more kinds of lactic acid fermentation flavor materials having different substrates and fermentation conditions may be used.

The content of the lactic acid fermentation flavor material in the bakery oil / fat composition of the present invention is preferably 0.01 to 5% by mass, more preferably 0.05 to 2% by mass, and further preferably 0 as a solid content based on the composition. .1 to 1.0% by mass. If the content of the lactic acid fermented flavor material is less than 0.01% by mass, the effect of adding the lactic acid fermented flavor material is hard to be felt, and if it exceeds 5% by mass, the acidity becomes stronger and the flavor balance may be lost. In addition, low pH may adversely affect physical properties.
Hereinafter, the method for producing the lactic acid fermentation flavor material will be described in detail in a preferred embodiment when a dairy raw material is used as a substrate capable of assimilating lactic acid bacteria.

In order to obtain the above-mentioned lactic acid fermentation flavor material, first, a mixed solution containing a substrate capable of assimilating lactic acid bacteria, preferably a dairy material, is prepared.
Specifically, water-soluble dairy ingredients such as milk protein and lactose are added to oil-in-water milk and dairy products such as milk, cream, cream cheese, natural cheese, and process cheese, or water to increase the water content. The mixture is adjusted so as to preferably be 20 to 95% by mass, more preferably 70 to 90% by mass, and prepare a mixed liquid containing a dairy raw material. Further, the mixed liquid containing the dairy raw material may be an oil-in-water emulsion to which edible fats and oils are added, but in order to obtain a lactic acid fermented flavored material having a good flavor balance, edible fats and oils should not be used in the present invention. Is preferable, and more preferably, the mixed liquid has an oil / fat content of 5% by mass or less.

The mixed liquid preferably contains 2 to 50% by mass as the non-fat milk solid content, preferably 5 to 20% by mass, in that a lactic acid fermented flavor material having an enhanced flavor can be stably produced. It is more preferably%.
Next, if necessary, the mixed liquid containing this dairy ingredient is heated. The heating temperature is preferably 35 to 75 ° C. Further, homogenization is performed if necessary. Examples of the homogenizing machine for performing homogenization include a kettle-type cheese emulsifying kettle, a high-speed shear emulsifying kettle such as a Stefan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, a disper mill, and the like, and are preferable. Homogeneity is performed at a homogenization pressure of 1 to 200 MPa.

After homogenization, heat sterilization is performed if necessary. The heat sterilization method includes a direct heating method such as an injection type, an infusion type, a microwave, and a Joule heating type, or an indirect heating method such as a batch type, a plate type, a tubular type, and a scraping type. Heat treatment of UHT, HTST, LTLT or the like at 50 to 160 ° C., preferably 55 to 100 ° C. may be performed.

Lactic acid bacteria are added to the mixed solution containing the dairy raw material prepared in this manner to perform lactic acid fermentation.
The above lactic acid bacteria are not particularly limited, but Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lacttis var. Diacetylactis, Lactobacillus casei subsp. Casei, Lactobacillus acidophilus, Lactobacillus Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus jugurti, Lactobacillus helveticus, Lactobacillus kefyr, Lactobacillus plantarum, Lactobacillus rhamnosus, Streptococcus thermophilus, Leuconostoc mesenteroides, Leuconostoc mesenteroides subsp. cremoris, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium breve Etc., and these can be used alone or in combination of two or more.
In addition, these lactic acid bacteria can also be used in the form of fermented milk containing lactic acid bacteria. Further, for the purpose of improving the flavor of the lactic acid fermented flavor material, a starter containing yeast such as Candida kefyr, Kluyveromyces marxianus var. Marxianus, Saccharomyces unisporus, Saccharomyces florentinus may be used.

Here, in the present invention, one or two of Lactococcus lactis subsp. Lactis var. Diacetylactis, Lactobacillus helveticus, Leuconostoc mesenteroides, Leuconostoc mesenteoides subsp. Cremoris can be obtained in that a lactic acid fermented flavor material having a better flavor can be obtained. It is preferable to use more than one species, and more preferably, two species of Lactococcus lactis subsp. Lactis var. Diacetylactis and Leuconostoc mesenteroides subsp. Cremoris are used in combination, or two species of Lactococcus helveticus and Leuconostoc mesenteroides are used in combination.

As for the conditions for lactic acid fermentation, a fermentation temperature suitable for each lactic acid bacterium used (for example, 20 to 40 ° C.) may be appropriately selected.
The lactic acid fermentation time can be appropriately selected according to the substrate concentration, the amount of lactic acid bacteria added, and the like, but the pH value after lactic acid fermentation is preferably 4 to 6, more preferably 4.0 to 5.5, and even more preferably. The time is 4.2 to 5.2, most preferably 4.3 to 4.8.
At the time of the above lactic acid fermentation, it may be in a stationary state, but it is preferably stirred. Preferred stirring conditions are 5 to 50 revolutions per minute, more preferably 10 to 30 revolutions.

The oil and fat composition for bakery of the present invention may contain "other components" as long as it does not interfere with the effects of the present invention. "Other ingredients" include water, dairy products, sugars, sweeteners, emulsifiers, thickening stabilizers, enzymes, salt, potassium chloride, colorants, acidulants, seasonings, antioxidants, flavoring agents, alcohols, etc. Liquor, various liqueurs, amino acids, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, nut pastes, spices, cacao mass, cocoa powder, coffee, tea, green tea, grains, starch, beans, eggs, vegetables , Food materials such as meat and seafood, food additives, etc. can be mentioned.

In the oil and fat composition for bakery of the present invention, the total content of the above "other components" is preferably 80% by mass or less, more preferably 50% by mass or less.

The bakery oil / fat composition of the present invention may be in any form such as a plastic oil / fat composition such as shortening, margarine and butter, a fluid oil / fat composition such as salad oil, fluid shortening and melted butter, and powdered oil / fat. When the oil / fat composition is an emulsion, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsified type, but when applied to bread dough, it is applied to the dough. A plastic oil / fat composition is preferable and more preferable because it has good dispersibility, good creaming property when used for baked confectionery dough, and stable production of bakery dough. Is a plastic oil-in-water emulsified oil / fat composition containing water and the emulsified type is an oil-in-oil type or an oil-in-oil-in-oil type, because it is possible to more stably produce a bakery dough.

The form of the oil / fat composition for bakery of the present invention may be water-free shortening, liquid oil or fat, liquid shortening, water-containing margarine or fat spread, and when water is contained. It may be an oil-in-water emulsion, a water-in-oil emulsion, or a multi-emulsion type such as a double emulsification type such as an oil-in-oil oil type, but it is preferably an oil or fat having plasticity. Is preferable, and more preferably it contains water, and the emulsified type is a water-in-oil type or an oil-in-oil oil type, which has good physical properties such as storage stability, creaming property, extensibility, and spread property, and can be used for bakery. Is preferable in that it is wide. When water is contained, the water content of the oil and fat composition for bakery of the present invention is not particularly limited, and may be in the range of, for example, 0.5 to 80% by mass, preferably 5 to 50% by mass, more preferably. Is 10 to 30% by mass.

The method for producing the bakery oil / fat composition of the present invention is not particularly limited, and may be the same as the general method for producing an oil / fat composition except that it contains the deodorized roasted sesame oil.
For example, first, a method of adding and mixing with an existing fat or oil composition such as margarine, shortening or liquid oil can be mentioned.
It can also be obtained by a method of using the above-mentioned deodorized roasted sesame oil as a part or all of the raw material fats and oils in the production of fats and oils compositions such as margarine, shortening or liquid oil.
For example, in the case of plastic fats and oils compositions such as shortening, margarine, and fat spread, the oil phase containing the deodorized roasted sesame oil is dissolved, and if necessary, the aqueous phase is emulsified and mixed, cooled, and crystallized. be able to.
Further, as another method for producing the thermoplastic oil / fat composition, it is also produced by adding and mixing the deodorized roasted sesame oil while still having fluidity before solidification when it is cooled and crystallized. can do.

The cooling conditions for cooling and crystallization are preferably −0.5 ° C./min or higher, and more preferably −5 ° C./min or higher. Examples of the equipment used for cooling include a closed type continuous tube cooler, for example, an oil / fat composition manufacturing machine such as a botator, a combinator, and a perfector, a plate type heat exchanger, and the like, and an open type diacooler and a compressor. A combination of lectors and the like can also be mentioned.
Further, nitrogen, air and the like may or may not be aerated in any of the manufacturing steps when producing the bakery oil / fat composition of the present invention.
After the quenching plasticization step, it can be molded into a sheet shape, a block shape, a columnar shape, or the like, if necessary.

Next, the bakery dough of the present invention will be described.
The bakery dough of the present invention uses the bakery oil / fat composition of the present invention as described above, and can be used for kneading, roll-in, filling, sandwiching, toppings, spreads, and sprays. The bakery dough preferably contains an oil / fat composition for bakery, and is particularly preferably kneaded and / or rolled in during the production of the bakery dough. Examples of the above bakery dough include baked confectioneries such as cookie dough, sabre dough, galette dough, tart dough, kneaded pie dough, folded pie dough, shoe dough, sabre dough, sponge cake dough, butter cake dough, and cake donut dough. Dough, bread dough, French bread dough, variety red dough, brioche dough, denish dough, sweet roll dough, yeast donut dough, muffin dough, pizza dough, scone dough, steamed bread dough, waffle dough, English muffin dough, buns dough, etc. Bread dough can be mentioned, but in the present invention, since the amount of fat and oil is large, it is preferable to use baked confectionery dough in terms of exhibiting more nutty richness and sweetness, and in particular, cookie dough, saber dough, garret dough, and tart. It is particularly preferable that it is either a dough or a kneaded pie dough.

The bakery dough can be produced according to a general bakery dough production method, and if it is a baked confectionery dough, it is an all-in-mix method, a sugar batter method, a flower batter method, a post-flour method, or a separate method. , After-oil method, etc. For bread dough, the medium seed method, straight method, hot water seed method, long-term refrigeration method, etc. can be appropriately selected.
The amount of the bakery oil / fat composition of the present invention used in the above bakery dough varies depending on the type of bakery dough, but in the case of kneading, in the case of baked confectionery dough, 100 parts by mass of starch contained in the baked confectionery dough. On the other hand, it is preferably 5 to 120 parts by mass, more preferably 30 to 100 parts by mass, and in the case of bread dough, preferably 2 to 80 parts by mass, more preferably 4 with respect to 100 parts by mass of the starches contained in the bread dough. ~ 30 parts by mass.
When roll-in is used, it is preferably 10 to 150 parts by mass, more preferably 20 to 100 parts by mass with respect to 100 parts by mass of starch contained in the bakery dough.

Examples of the starches include flours such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour and whole grain flour, other flours such as rye flour, barley flour and rice flour, almond flour, hazelnut flour and cashew. -Fruit flour such as nut flour, oat flour and pine nut flour, corn starch, tapioca starch, wheat starch, sweet potato flour, sago starch and rice flour and other starches, and these starches are subjected to enzyme treatment, pregelatinization treatment, decomposition treatment, ether. Examples thereof include chemical flours that have been subjected to one or more treatments selected from chemical treatments, esterification treatments, cross-linking treatments and grafting treatments.

In the present invention, it is desirable to use 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass of wheat flours among the starches.

Next, the bakery product of the present invention will be described.
The bakery product of the present invention is a baked product of the above-mentioned bakery dough of the present invention. Specifically, after the above-mentioned bakery dough of the present invention is appropriately divided and molded, and proofs, retards and rests are removed as necessary. , Can be obtained by firing.
The above molding may be formed into any shape, and may be molded. Molding may be performed manually or fully automatically using a continuous line.

The firing includes steaming.
Further, the obtained bakery product of the present invention can be refrigerated or frozen and stored, or can be heated in a microwave oven after the storage.

Next, a method for enhancing the richness of the bakery product of the present invention will be described.
The method for enhancing the richness of the bakery product of the present invention is to use the above-mentioned oil and fat composition for bakery of the present invention at the time of manufacturing the bakery product, and the amount of addition and the method of use thereof are as described above.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
<Manufacture of deodorized roasted sesame oil or production of undeodorized roasted sesame oil>

[Production Example 1] Deodorized (250 ° C, 60 minutes, steam blown amount 5% by weight, absolute pressure 4.0 with respect to undeodorized roasted sesame oil (roasting temperature: 160 ° C or more and less than 200 ° C) Deodorized roasted sesame oil A was obtained by carrying out (under reduced pressure of × 10 ^{2 Pa or less).}

[Manufacturing Example 2] Deodorized (120 ° C., 120 minutes, amount of steam blown) with respect to undeodorized roasted sesame oil (roasting temperature: 160 ° C. or higher and lower than 200 ° C.), 5% by weight based on fats and oils, absolute pressure 4.0 Deodorized roasted sesame oil B was obtained by carrying out (under reduced pressure of × 10 ^{2 Pa or less).}

[Manufacturing Example 3] Deodorized (100 ° C., 150 minutes, amount of steam blown) with respect to undeodorized roasted sesame oil (roasting temperature: 160 ° C. or higher and lower than 200 ° C.), 5% by weight based on fats and oils, absolute pressure 4.0 Deodorized roasted sesame oil C was obtained by carrying out (under reduced pressure of × 10 ^{2 Pa or less).}

<Manufacturing of oil and fat composition for bakery>
[Example 1] 60% by mass of random ester exchange oil of palm olein, 20% by mass of random ester exchange oil of compounded fat and oil mixed with palm kernel oil and palm extremely hydrogenated oil in a mass ratio of 75:25, 20% by mass of rapeseed liquid oil. To 76 parts by mass of the mixed fat and oil consisting of%, 0.5 part by mass of glycerin monostearic acid ester and 0.5 part by mass of lecithin were added to prepare a dissolved oil phase. The temperature of this oil phase is adjusted to 65 ° C., and an aqueous phase consisting of 18 parts by mass of water is added thereto to form a water-in-oil emulsion, which is sterilized and rapidly cooled and plasticized (cooling rate -20 ° C./min). ), And 5 parts by mass of the deodorized roasted sesame oil A obtained in Production Example 1 was added and thoroughly mixed to obtain the oil / fat composition A for bakery of the present invention.

[Example 2] The bakery oil / fat composition B of the present invention was obtained by the same formulation and manufacturing method as in Example 1 except that 5 parts by mass of deodorized roasted sesame oil B was used instead of 5 parts by mass of deodorized roasted sesame oil. ..

[Example 3] The bakery oil / fat composition C of the present invention was obtained by the same formulation and manufacturing method as in Example 1 except that 5 parts by mass of deodorized roasted sesame oil C was used instead of 5 parts by mass of deodorized roasted sesame oil. ..

[Example 4] The same composition as in Example 2 except that the amount of deodorized roasted sesame oil B added was changed from 5 parts by mass to 2 parts by mass and the amount of mixed fats and oils was changed from 76 parts by mass to 79 parts by mass. And the production method, the fat and oil composition D for bakery of the present invention was obtained.

[Example 5] The same composition as in Example 2 except that the amount of deodorized roasted sesame oil B added was changed from 5 parts by mass to 10 parts by mass and the amount of mixed fats and oils was changed from 76 parts by mass to 71 parts by mass. And the production method, the fat and oil composition E for bakery of the present invention was obtained.

[Example 6] Implemented except that an aqueous phase in which 0.3 parts by mass of whey mineral A obtained by the following production method was dissolved in 17.7 parts by mass of water was used instead of the aqueous phase consisting of 18 parts by mass of water. The oil and fat composition F for bakery of the present invention was obtained by the same formulation and production method as in Example 2.

<Manufacturing of whey minerals>
The sweet whey obtained as a by-product in the production of cheese is separated by nanofiltration membrane, then concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then heat-treated at 80 ° C. for 20 minutes. The precipitate formed was removed by centrifugation, further concentrated with an evaporator, and whey mineral A having a solid content of 98% by mass was obtained by a spray-drying method. The calcium content in the solid content of the obtained whey mineral A was 0.4% by mass.

[Example 7] Instead of the aqueous phase consisting of 18 parts by mass of water, 0.3 parts by mass of the whey mineral A and 5 parts by mass of the lactic acid fermentation flavor material A obtained by the following formulation and manufacturing method are used in 12.7 parts by mass of water. The oil and fat composition G for bakery of the present invention was obtained by the same formulation and production method as in Example 1 except that the aqueous phase dissolved in was used.

<Preparation of lactic acid fermentation flavor material>
Mix 10 parts by mass of skim milk powder, 2 parts by mass of whey powder and 82.99 parts by mass of water, heat to 55 ° C., homogenize with Charlotte Colloid Mill manufactured by Chemi Colloid Co., Ltd. at a clearance of 0.2 mm and a rotation speed of 3500 rpm, and plate. After heat sterilization at 80 ° C. for 3 minutes in a formula heat exchanger, the mixture was cooled to 30 ° C. in a plate heat exchanger to prepare a mixed solution having a non-fat milk solid content of 12.0% by mass. As the first lactic acid fermentation step, 0.01 parts by mass of a lactic acid bacterium starter consisting of two types, Lactococcus lactis subsp. Lactis var. Diacetylactis and Leuconostoc mesenteroides subsp. Cremoris, was added to the mixed solution containing the dairy raw material, and 15 at 30 ° C. Fermentation was carried out for 5 hours with stirring at rotation / minute. Here, 5 parts by mass of a concentrate of the aqueous phase component produced when butter oil is produced from cream is added, and further, as a second lactic acid fermentation step, fermentation is carried out at 30 ° C. for 7 hours with stirring at 10 rpm. A lactic acid fermentation flavor material A (solid content 13.5% by mass) having a pH of 4.71 was obtained.

[Comparative Example 1] The bakery of Comparative Example was prepared in the same manner as in Example 1 except that 5 parts by mass of deodorized roasted sesame oil A was not added and the amount of mixed fats and oils was changed from 76 parts by mass to 81 parts by mass. An oil / fat composition H was obtained.

[Comparative Example 2] Instead of 5 parts by mass of deodorized roasted sesame oil A, 5 parts by mass of refined sesame oil (deoxidized and decolorized oil of sesame oil deodorized at 250 ° C. for 60 minutes under reduced pressure) was used. An oil / fat composition I for bakery of Comparative Example was obtained by the same formulation and production method as in Example 1 except for the above.

[Comparative Example 3] The same formulation and production method as in Example 1 except that 5 parts by mass of the undeodorized roasted sesame oil used as the raw material fat in Production Examples 1 to 3 was used instead of 5 parts by mass of the deodorized roasted sesame oil. Then, the fat composition J for bakery of the comparative example was obtained.

<Manufacturing of bakery dough and bakery products 1 (cookies)>
[Examples 8 to 16 and Comparative Examples 4 to 6]
Using the oil and fat compositions for bakery A to J obtained in the above Examples and Comparative Examples, cookie doughs A to J and die-cut cookies A to J were produced by the following formulation and manufacturing method.

(Mixing)
100 parts by mass of cake flour, 40 parts by mass of sugar, 0.7 parts by mass of salt, 1 part by mass of baking soda, 1 part by mass of baking soda, 5 parts by mass of water, 60 parts by mass of oil and fat composition for bakery

(Manufacturing method)
The oil and fat composition for bakery and sugar were put into a tabletop mixer (Kenwood mixer), mixed lightly, and then creamed at medium speed for 2 minutes. Next, an aqueous phase in which water, salt, and cheap heavy coal were mixed in advance was added little by little, and the mixture was stirred and mixed (specific gravity: 0.9). After further adding flour and baking soda, the mixture was mixed at low speed for 1 minute to obtain a cookie dough. The obtained cookie dough was cut out with a round mold having a thickness of 4 mm and a diameter of 4 cm, and baked in an oven (manufactured by Fujisawa Co., Ltd.) at 180 ° C. for 10 minutes to obtain a die-cut cookie.

[Evaluation of baked goods]
The obtained bakery products (baked confectionery) of the present invention, die-cut cookies A to G, and the baked confectionery, die-cut cookies H to J, were sensory by 10 panelists according to the following [evaluation criteria]. The evaluation was performed, and the total score of 10 panelists was used as the evaluation score, and the results are shown in [Table 1].
44 to 50 points: ◎ ++, 37 to 43 points: ◎ +, 30 to 36 points: ◎, 23 to 29 points: ○, 16 to 22 points: △, 15 points or less: ×

[Evaluation criteria]
5 points ... I feel the excellent nutty richness and sweetness.
3 points ... I feel good richness and sweetness.
1 point ... I feel a rich taste, but it is not a nut-like flavor.
0 points ... The richness is weak. Or feel bitter

<Manufacturing of bakery dough and bakery products 2 (butter cake)>
[Examples 15 to 16 and Comparative Examples 7 to 8]
Using the bakery oil and fat compositions B, F, I, and J obtained in the above Examples and Comparative Examples, butter cake dough B, F, I, J, and further die-cut cookies B, F by the following formulation and manufacturing method. , I, J were manufactured.
(Mixing)
100 parts by mass of cake flour, 85 parts by mass of sugar, 1 part by mass of baking powder, 90 parts by mass of whole egg (net), 85 parts by mass of fat and oil composition for bakery

(Manufacturing method)
The oil and fat composition for bakery and sugar were put into a tabletop mixer (Kenwood mixer), mixed lightly, and then creamed at medium speed for 3 minutes. Then whole eggs were added little by little and stirred and mixed. Further, after adding the flour and baking powder, the mixture was mixed at a low speed for 1 minute to obtain a butter cake dough. 400 g of the obtained butter cake dough was poured into a paper-lined pound mold and baked in an oven (manufactured by Fujisawa Co., Ltd.) at 160 ° C. for 40 minutes to obtain a butter cake.

[Evaluation of baked goods]
The obtained bakery products (baked confectionery) of the present invention, butter cakes B and F, and the baked confectionery, butter cakes I and J, were subjected to sensory evaluation by 10 panelists according to the following [evaluation criteria]. The total score of the 10 panelists was used as the evaluation score, and the results are shown in [Table 2].
44 to 50 points: ◎ ++, 37 to 43 points: ◎ +, 30 to 36 points: ◎, 23 to 29 points: ○, 16 to 22 points: △, 15 points or less: ×

[Evaluation criteria]
5 points ... I feel the excellent nutty richness and sweetness.
3 points ... I feel good richness and sweetness.
1 point ... I feel a rich taste, but it is not a nut-like flavor.
0 points ... The richness is weak. Or feel bitter

<Manufacturing of bakery dough and bakery products 3 (pie)>
[Examples 17 to 18 and Comparative Examples 9 to 10]
Using the bakery oil and fat compositions B, F, I, and J obtained in the above Examples and Comparative Examples, pie dough B, F, I, J, and further pie B, F, I, according to the following formulation and manufacturing method. J was manufactured.
As the bakery oil / fat composition (roll-in oil / fat), a plate-shaped product having a thickness of 10 mm was used in advance.

(Mixing)
70 parts by mass of strong flour, 30 parts by mass of weak flour, 2 parts by mass of sugar, 3 parts by mass of defatted milk powder, 1.3 parts by mass of salt, 5 parts by mass of fat composition for bakery (kneaded fat), 54 parts by mass of water, fat for bakery 80 parts by mass of composition (oil and fat for roll-in)

(Manufacturing method)
Raw materials other than roll-in fats and oils were mixed with a vertical mixer for 2 minutes at low speed and 3 minutes at medium speed, and then the dough was retarded overnight in a refrigerator at 5 ° C. Put oil and fat for roll-in on this dough, roll-in (fold in 4 times 4 times), mold (length 100 mm x width 100 mm x thickness 3 mm), picket with a picket roller, and then in an oven (manufactured by Fujisawa). Baking at 200 ° C. for 15 minutes gave a pie.
It was fired.

[Evaluation of baked goods]
The obtained bakery products (baked confectionery) of the present invention, pies B and F, and pies I and J, which are baked confectioneries for comparison, were subjected to sensory evaluation by 10 panelists according to the following [evaluation criteria]. The total score of the 10 panelists was used as the evaluation score, and the results are shown in [Table 3].
44 to 50 points: ◎ ++, 37 to 43 points: ◎ +, 30 to 36 points: ◎, 23 to 29 points: ○, 16 to 22 points: △, 15 points or less: ×

[Evaluation criteria]
5 points ... I feel the excellent nutty richness and sweetness.
3 points ... I feel good richness and sweetness.
1 point ... I feel a rich taste, but it is not a nut-like flavor.
0 points ... The richness is weak. Or feel bitter

Claims (8)

A fat composition for bakery containing 2 to 15% by mass of deodorized roasted sesame oil. The bakery oil / fat composition according to claim 1, wherein the deodorizing temperature of the deodorized roasted sesame oil is less than 200 ° C. The bakery oil / fat composition according to claim 1 or 2, wherein the roasting temperature of the deodorized roasted sesame oil is 250 ° C. or lower. The oil / fat composition for bakery according to any one of claims 1 to 3, which contains 0.001 to 10% by mass of whey mineral as a solid content. A method for producing an oil / fat composition for bakery, which contains deodorized roasted sesame oil in an amount of 2 to 15% by mass with respect to the oil / fat composition. A bakery dough using the bakery oil / fat composition according to any one of claims 1 to 4. A bakery product which is a baked product of the bakery dough according to claim 6. A method for enhancing the richness of a bakery product using the bakery oil / fat composition according to any one of claims 1 to 4.