JP6845075B2 - Small piece oil and fat composition for bakery - Google Patents

Description

The present invention relates to a bakery small piece oil / fat composition that is difficult to knead when added to and mixed with a bakery dough and can suppress the stickiness of the added bakery dough.

In the production of bakery dough, the usage of the bakery small piece oil and fat composition obtained by processing margarine and shortening into small pieces such as cubes, squares, cylinders, arrays, and flakes is like kneaded pie dough and tart dough. In addition, the basic method is to mix the bakery fragmentary oil and fat composition with flour and water, and then roll it in or knead it until it is invisible. In the case of dough for bean paste machines, or high-moisture dough such as bread dough and sweet bread dough, the bakery piece-like fat and oil composition is dispersed in the kneaded dough so that the fat and oil can be visually recognized in the dough. There is also a method of leaving a degree of grain.
When the small piece of oil / fat composition for bakery is used for the dough for the bean paste machine, the agitator in the bean paste machine prevents the disappearance of the oil / fat particles in the dough, and the high moisture content such as bread dough and sweet bread dough. When used in the dough of the above, a specific bakery product in which localized portions of fats and oils derived from fats and oils are dispersed in the internal phase can be obtained (see, for example, Patent Document 1).

A necessary property of the small piece of oil / fat composition common to these two methods of use is that it has a hardness that is not easily kneaded into the dough at the time of roll-in or dispersion and is not homogenized.
Therefore, in order to make it suitable for these uses, it is basic to use a high melting point fat or oil in a small piece of fat or oil composition for bakery. Therefore, the bakery product obtained by using the bakery small piece oil / fat composition has poor melting in the mouth.

In order to avoid such problems, in the case of the former method, the raw materials of the bakery dough such as flour and water are cooled in advance at the time of dough production, or the bakery piece-like oil / fat composition is frozen and used. By the method, a bakery product that melts in the mouth is obtained without using a high melting point fat or oil.
However, this method is not applicable to the latter usage. This is because the temperature at the time of kneading is as high as 25 to 38 ° C, especially for bread dough and sweet bread dough, so even if a frozen small piece of oil and fat composition is added here, the effect of preventing kneading is almost the same. This is because it cannot be expected, and the temperature of the bread dough drops, the dough does not stretch well in the subsequent proofing process, and the quality of the obtained bread is greatly reduced.
Moreover, even in the case of the former usage method, cooling may not be possible due to continuous production or the like.

Therefore, even when the dough temperature is high, it is possible to prevent the added bakery piece-like oil / fat composition from being kneaded and to obtain a bakery product that melts in the mouth. The composition was sought after.

From this point of view, for example, a fat and oil composition (see, for example, Patent Document 2) in which the melting point of palm, which is generally used as hard butter, is mainly used and the palm oil is transesterified to obtain plasticity has been proposed. .. However, when this method is used, there is a problem that the obtained small piece oil / fat composition for bakery is poorly melted in the mouth and the dough using the small piece oil / fat composition for bakery is easily sticky.

Further, as another method, a method of converting a bakery fragmentary oil / fat composition into an oil-in-water emulsion (see, for example, Patent Document 3) has also been proposed. However, when this method is adopted, the texture of the thickening stabilizer used for the aqueous phase tends to reduce the texture of the obtained bakery product, and the function of fats and oils, for example, the effect of imparting a juicy feeling, is felt. There was also the problem of not being able to do it.

On the other hand, as another problem regarding the bakery fragmented oil / fat composition, there is also a problem that the bakery fragmented oil / fat composition causes mutual binding due to its own weight or dissolution during storage.
In order to solve this problem, for example, a method of forming an oil film on the surface of a bakery piece-like oil / fat composition by heating (see, for example, Patent Document 4), or roasting on the surface of a bakery piece-like oil / fat composition. A method for adhering wheat flour (see, for example, Patent Documents 5 and 6) and a bakery piece-like oil and fat composition using a sugar solution in the aqueous phase (see, for example, Patent Document 7) have been proposed.

However, the method of Patent Document 4 has a problem that it cannot be applied to a high melting point oil / fat composition because the binding becomes stronger unless the composition is a small piece of oil / fat composition for bakery containing a large amount of liquid oil. .. The methods described in Patent Documents 5 and 6 have a problem that the texture of the obtained bakery product is affected, such as a dry texture. According to the method described in Patent Document 7, sufficient hardness cannot be obtained for the bakery fragmented oil / fat composition, sweetness is imparted to the obtained bakery product, and the floating becomes worse. There was a problem. Further, the dough to which these small pieces of oil and fat composition for bakery are added is easily sticky, and there is a problem that the dough adheres violently with a mixer or a rounder.

In this way, mutual binding during storage is suppressed, and when added to and mixed with bread dough or sweet bread dough, it is difficult to knead, and the stickiness of the added bakery dough can be suppressed. A flake oil / fat composition has been sought.

Japanese Unexamined Patent Publication No. 06-23649 Japanese Unexamined Patent Publication No. 2009-207444 Japanese Unexamined Patent Publication No. 2002-262760 Tokukousho 46-013264 Japanese Unexamined Patent Publication No. 11-318318 Japanese Unexamined Patent Publication No. 11-318319 Japanese Unexamined Patent Publication No. 07-039301

Therefore, the subject of the present invention is that the mutual binding property during storage is suppressed, the bakery dough is less likely to be kneaded when added to and mixed with the bakery dough, and the stickiness of the bakery dough is suppressed. The purpose is to provide a bakery flaky oil / fat composition that melts in the mouth of the product.

As a result of various studies to solve the above problems, the present inventors have a high solid fat content at the kneading temperature of bakery dough, which is about 30 to 36 ° C., and a symmetric triglyceride in the triglyceride composition in the oil temperature range. It has been found that the above-mentioned problems can be solved by an oil / fat composition having a specific triglyceride composition, such as a high ratio of triglyceride to triglyceride.
That is, the present invention provides a bakery flaky oil / fat composition in which the triglyceride composition satisfies the following conditions (1) and (2).
(1) The total content of S3, S2m, S2d and Sm2 is 50 to 80% by mass.
(2) (StStSt + PPP + StOSt + POSt + POP) / (StStSt + PPP + S2m + S2d + Sm2) = 0.50 to 0.90
However,
S: Saturated fatty acids with 16 to 18 carbon atoms m: Monounsaturated fatty acids with 16 to 18 carbon atoms d: Polyunsaturated fatty acids with 16 to 18 carbon atoms S3: Triglyceride in which three saturated fatty acids with 16 to 18 carbon atoms are bonded S2m: Triglyceride in which two saturated fatty acids having 16 to 18 carbon atoms and one monounsaturated fatty acid having 16 to 18 carbon atoms are bonded S2d: Two saturated fatty acids having 16 to 18 carbon atoms and 16 to 18 carbon atoms Triglyceride with one polyunsaturated fatty acid Sm2: Triglyceride with one saturated fatty acid with 16-18 carbon atoms and two monounsaturated fatty acids with 16-18 carbon atoms PPP: Triglyceride with three palmitic acids bonded StStSt: Triglyceride with 3 stearic acids StOSt: 1 Triglyceride with stearic acid at 3rd position and oleic acid at 2nd position POSt: 1 with stearic acid and palmitic acid at 3rd position and oleic acid at 2nd position Triglyceride POP: A triglyceride in which palmitic acid is bound at the 3-position and oleic acid is bound at the 2-position.

The bakery flaky oil / fat composition of the present invention suppresses mutual binding during storage, and is less likely to be kneaded into the bakery dough when added to and mixed with the bakery dough. Further, the bakery dough to which the small piece-like oil / fat composition for bakery of the present invention is added is suppressed from stickiness. Further, the bakery product obtained by using the bakery fragmentary oil / fat composition of the present invention has good melting in the mouth.

Hereinafter, the bakery flaky oil / fat composition of the present invention will be described in detail.
In the bakery flaky oil / fat composition of the present invention, the triglyceride composition of the oil phase satisfies the following conditions (1) and (2).
(1) The total content of S3, S2m, S2d and Sm2 is 50 to 80% by mass.
(2) (StStSt + PPP + StOSt + POSt + POP) / (StStSt + PPP + S2m + S2d + Sm2) = 0.50 to 0.80
However,
S: Saturated fatty acids with 16 to 18 carbon atoms m: Monounsaturated fatty acids with 16 to 18 carbon atoms d: Polyunsaturated fatty acids with 16 to 18 carbon atoms S3: Triglyceride in which three saturated fatty acids with 16 to 18 carbon atoms are bonded S2m: Triglyceride in which two saturated fatty acids having 16 to 18 carbon atoms and one monounsaturated fatty acid having 16 to 18 carbon atoms are bonded S2d: Two saturated fatty acids having 16 to 18 carbon atoms and 16 to 18 carbon atoms Triglyceride with one polyunsaturated fatty acid Sm2: Triglyceride with one saturated fatty acid with 16-18 carbon atoms and two monounsaturated fatty acids with 16-18 carbon atoms PPP: Triglyceride with three palmitic acids bonded StStSt: Triglyceride with 3 stearic acids StOSt: 1 Triglyceride with stearic acid at 3rd position and oleic acid at 2nd position POSt: 1 with stearic acid and palmitic acid at 3rd position and oleic acid at 2nd position Triglyceride POP: A triglyceride in which palmitic acid is bound at the 3-position and oleic acid is bound at the 2-position.

First, the above condition (1) will be described.
The bakery flaky oil / fat composition of the present invention has a total content of S3, S2m, S2d and Sm2 in the triglyceride composition of the oil phase of 50 to 80% by mass, preferably 55 to 75% by mass. If the total content is less than 50% by mass, the oil and fat solid content is insufficient when the bakery small oil and fat composition is added and mixed with the bakery dough, so that the bakery small oil and fat composition is kneaded. It will be easier. In addition, the stickiness of the bakery dough using the bakery small piece oil / fat composition becomes severe. On the other hand, when the total content is more than 80% by mass, the oil and fat solid content is too high when the bakery fragmented oil and fat composition is added and mixed with the bakery dough, so that the bakery fragmentary oil and fat composition and the bakery In addition to poor compatibility with the dough and difficulty in entering the dough, there is a problem that cracks occur if the temperature is not strictly controlled when the oil / fat composition is molded into small pieces.

Next, the above condition (2) will be described.
The bakery flaky oil / fat composition of the present invention has a triglyceride composition of the oil phase in which the values of (2) (StStSt + PPP + StOSt + POSt + POP) / (StStSt + PPP + S2m + S2d + Sm2) are 0.50 to 0.90, preferably 0.55 to 0.90. is there. If the value of the above ratio is less than 0.50, the bakery dough becomes sticky when the bakery small oil / fat composition is added and mixed with the bakery dough. On the other hand, if the value of the above ratio is more than 0.90, the small piece of fat and oil composition for bakery tends to have brittle physical properties, and when it is added and mixed with the bakery dough, it breaks into fine pieces of fat and oil, and the bakery dough. There is a problem that the oil and fat portion inside becomes too small and is completely kneaded during the subsequent bread making process.

The bakery flaky oil / fat composition of the present invention preferably satisfies the following condition (3) in addition to the above conditions (1) and (2).
The above condition (3) will be described below.
In the bakery flaky oil / fat composition of the present invention, the value of (StStSt + PPP) / (StStSt + PPP + StOSt + POSt + POP) in the triglyceride composition of the oil phase is preferably 0.5 or less, more preferably 0.25 or less, and most preferably 0. It is 0.05 or less. If the value of the above ratio is more than 0.5, the melting of the obtained bakery product in the mouth deteriorates. The lower limit of the value of (StStSt + PPP) / (StStSt + PPP + StOSt + POSt + POP) is 0.

In the bakery fragmentary oil / fat composition of the present invention, the content of triglycerides such as S3, S2m, S2d, Sm2, PPP, StStSt, StOSt, POSt, and POP in the oil phase is determined by, for example, the reference oil / fat analysis test method (2, 4, 6, 2-2013 triacylglycerin composition (high performance liquid chromatography) ) and silver ion-high performance liquid chromatography can be used in combination.

Here, in order for the oil phase of the bakery fragmentary oil / fat composition of the present invention to satisfy the above conditions (1) and (2), preferably the above conditions (1), (2) and (3), the bakery It is preferable that the small piece of oil / fat composition contains the following oil / fat A and the following oil / fat B. The blending ratio of the fat A and the fat B is preferably 50 to 90:50 to 10 and more preferably 60 to 80:40 to 20 in terms of the mass ratio of fat A: fat B. Further, the total content of the fats and oils A and B in the fats and oils in the oil phase in the bakery fragmentary fats and oils composition of the present invention is preferably 70 to 100% by mass, preferably 80 to 100% by mass. Is more preferable, 80 to 100% by mass is further preferable, and it is particularly preferable that the oil phase is composed of only fat A and fat B. Further, the content of the fat and oil A in the present invention is preferably 30 to 90% by mass, more preferably 45 to 80% by mass, and most preferably, on condition that the above-mentioned compounding ratio and total content are satisfied. It is preferably 60 to 80% by mass. Similarly, the content of fats and oils B in the present invention is preferably 6 to 50% by mass, more preferably 15 to 40% by mass, and most preferably 20 to 40% by mass.
Fats and oils A: Fats and oils containing a large amount of SUS Fats and oils B: Fats and oils that are liquid at 30 ° C. Here, SUS: 1, saturated fatty acids with 16 to 18 carbon atoms at the 3rd position and unsaturated fatty acids with 16 to 18 carbon atoms at the 2nd position. Is a bound triglyceride.

The fat and oil A will be described.
The above-mentioned "fat and oil containing a large amount of SUS" is a fat and oil containing 15% by mass or more, preferably 30% by mass or more of SUS. Examples of "fat and oil containing a large amount of SUS" include various vegetables such as palm oil, cacao butter, shea butter, mango kernel fat, monkey fat, ilippe fat, kokum fat, duper fat, mahua fat, fulcla fat and Chinese tallow. Oils and fats, processed oils and fats obtained by separating these various vegetable oils and fats, and the transesterified oils and fats described below, and processed oils and fats obtained by separating the transesterified oils and fats can be used. In the present invention, one or more selected from these fats and oils can be used.
Examples of the ester-exchanged fats and oils include palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cacao butter, shea fat, and mango kernel. Manufactured using various animal and vegetable fats and oils such as fat, safflower, iripe fat, fish oil and whale oil, and processed fats and oils, fatty acids and fatty acid lower alcohol esters obtained after hydrogenating and / or separating these various animal and vegetable fats and oils as necessary. The ester-exchanged fats and oils are those having a SUS of 15% by mass or more, preferably 30% by mass or more. The method of transesterification may be an enzyme, a chemical catalyst, random transesterification, or transesterification with 1,3 regioselectivity.
In the bakery fragmentary oil / fat composition of the present invention, various vegetable oils / fats such as palm oil, cacao oil, shea oil, mango kernel oil, monkey oil and ilippe oil are separated as the above-mentioned "SUS-rich oil / oil". It is preferable to use central oil or separated hard part oil, and it is selected from cacao fat separated hard part oil, palm oil separated hard part oil, palm oil separated central part oil, shea fat separated hard part oil and kokum fat separated hard part oil. It is more preferable to use one or more of the above oils and fats, and a small piece of oil and fat composition for bakery having better melting in the mouth can be obtained. It is more preferable to use one or more of the oils and fats selected from the oil and the shear fat separated hard part oil, and particularly preferably at least the shear fat separated hard part oil is used.

Next, the fat and oil B will be described.
The above-mentioned "oils and fats that are liquid at 30 ° C" include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, high oleic safflower oil, sunflower oil and high oleic sunflower. Examples thereof include oils and fats that are liquid at room temperature (30 ° C.). In addition to these fats and oils, palm oil, palm kernel oil, palm oil, shea butter, monkey fat, mango kernel fat, milk fat, beef tallow, milk fat, pork fat, coconut fat, fish oil, whale oil, etc., at room temperature (30) It is a soft part oil obtained by separating solid fats and oils at (° C.), and fats and oils that are liquid at room temperature (30 ° C.) can also be used. In addition, the processed fats and oils obtained by subjecting these fats and oils to one or more physical or chemical treatments such as hydrogenation, separation, and transesterification are liquid at 30 ° C. It can also be used within the range. In the present invention, these fats and oils can be used alone or in combination of two or more.
In the present invention, soybean oil, rapeseed oil (canola oil), corn oil, cotton seed oil, etc. It is preferable to use one or more selected from olive oil, peanut oil, rice oil, safflower oil, high oleic sunflower oil, sunflower oil and high oleic sunflower oil.

In addition to the above-mentioned fats and oils A and the above-mentioned fats and oils B, other fats and oils can be used in the bakery fragmentary fats and oils composition of the present invention. The content of the other fats and oils is preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 10% by mass or less. If the content of other fats and oils exceeds 30% by mass, good physical properties (tolerance to be kneaded into the dough) may not be obtained.

The bakery fragmented oil / fat composition of the present invention has a transesterified oil / fat content of preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, and the transesterified oil / fat. It is particularly preferable not to include it. Since transesterified fats and oils have a complicated triglyceride composition, if they are contained, the fats and oils composition tends to become hard, which causes a problem that the obtained bakery product does not melt in the mouth, and the fats and oils composition is processed into small pieces. There is a problem that workability is deteriorated and it becomes difficult to process it into a homogeneous small piece.

The bakery fragmented oil / fat composition of the present invention has an extremely hydrogenated oil content of preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, and the extremely hydrogenated oil. It is particularly preferable not to include it. Since almost all of the extremely hydrogenated oil has S3 in the triglyceride composition, the oil / fat composition tends to become hard when it is contained, and the problem that the melt-in-the-mouth of the obtained bakery product is extremely deteriorated and the oil / fat composition is small. There is a problem that the workability when processing into a piece shape deteriorates, and it becomes difficult to process into a uniform small piece shape.

Further, it is preferable that the bakery fragmentary oil / fat composition of the present invention does not substantially contain trans acid. Hydrogenation is a typical method for raising the melting point of fats and oils, and the hydrogenated fats and oils obtained by this method usually contain about 10 to 50% by weight of trans acid in the constituent fatty acids, except for completely hydrogenated fats and oils. ing. On the other hand, there is almost no trans acid in the natural fats and oils, and the fats and oils derived from ruminants contain less than 10% by weight. In recent years, there has been a demand for fats and oils compositions that have not been chemically treated, particularly hydrogenated, that is, fats and oils compositions that are substantially free of transacids and have appropriate consistency.
The term "substantially" as used herein means that the trans acid content is preferably less than 10% by weight, more preferably less than 5% by weight, most preferably less than 10% by weight, more preferably less than 5% by weight, among all the constituent fatty acids of the bakery flaky oil / fat composition of the present invention. Means less than 2% by weight.
In the present invention, since the bakery fragmented oil / fat composition has good consistency without using hydrogenated oil / fat, it is possible to obtain a bakery fragmented oil / fat composition that does not substantially contain trans acid. ..

The bakery fragmented fat and oil composition of the present invention has a fat and oil content of preferably 35 to 100% by weight, more preferably 40 to 95% by weight, and most preferably 45 to 87% by weight. In addition, the bakery small oil / fat composition of the present invention has a water content of preferably 65 to 0% by weight, more preferably 60 to 10% by weight, and most preferably 55 to 13% by weight. It should be noted that the oil content and water content of the above fats and oils shall be calculated by adding the oil content and water content contained in the following other components.
When the bakery fragmentary oil / fat composition of the present invention contains water, the emulsification form may be any of a water-in-oil type, an oil-in-water type, and a double emulsification type, but the water-in-oil type is used. It is preferable to have.

The bakery flaky oil / fat composition of the present invention is preferably a plastic oil / fat composition typified by margarine or shortening. In order to impart plasticity to the fat and oil composition, as described below, the fat and oil composition may be rapidly cooled and plasticized during production.

Further, in the bakery small oil / fat composition of the present invention, the bakery small oil / fat composition may contain one or more emulsifiers. However, the bakery flaky oil / fat composition of the present invention exhibits good roll-in property and resistance to kneading into the dough even without the addition of an emulsifier, and even when it contains an aqueous phase, it is stored. It is a stable emulsified form that does not separate water during roll-in work.
Examples of the above emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartrate fatty acid ester, glycerin phenic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, sorbitan fatty acid ester, and sucrose. Synthetic emulsifiers such as fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl lactate calcium, stearoyl lactate sodium, polyoxyethylene sorbitan monoglyceride, for example, soybean lecithin, Examples thereof include emulsifiers that are not synthetic emulsifiers, such as egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globules.

The bakery flaky oil / fat composition of the present invention may contain other components other than the above components. Examples of the other components include thickening stabilizers, salting agents such as salt and potassium chloride, acidity agents such as acetic acid, lactic acid and gluconic acid, sweeteners such as sugars and sugar alcohols, stevia and aspartame, and β-. Colorants such as carotene, caramel and red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soybean protein, eggs and various processed egg products, flavoring agents, dairy products, seasonings, pH adjustment Examples include food materials and food additives such as agents, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut pastes, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meats and seafood.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, arabic gum, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, and gelatin. , Glue, chemical starch and the like, and one or more selected from these can be used. The content of the thickening stabilizer is not particularly limited, but is preferably 0 to 10% by weight, more preferably 0 to 5% by weight, in the bakery small oil / fat composition of the present invention. If the thickening stabilizer is not required in the bakery small oil / fat composition of the present invention, the thickening stabilizer may not be used.

Next, a method for producing a small piece of oil / fat composition for bakery according to the present invention will be described.
The method for producing the small oil / fat composition for bakery of the present invention is not particularly limited, and the above conditions (1) and (2), preferably conditions (1), (2) and (3) are satisfied. It can be obtained by including a step of forming into small pieces when the oil phase to be filled is melted, cooled, and crystallized into an oil / fat composition.

Specifically, first, the oil phase satisfying the conditions (1) and (2), preferably the conditions (1), (2) and (3) is dissolved, and if necessary, the aqueous phase is mixed and emulsified. Then, it is desirable to sterilize. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
The oil phase is then cooled and crystallized. It is preferably cooled and plasticized. The cooling conditions are preferably −0.5 ° C./min or higher, and more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling.
Examples of the cooling device include a closed continuous tube cooler, for example, a margarine maker such as a botator, a compinator, and a perfector, a plate type heat exchanger, and the like, and a combination of an open type diacooler and a compressor. Can be mentioned.

In addition, nitrogen, air, or the like may or may not be aerated in any of the manufacturing steps when producing the bakery flaky oil / fat composition of the present invention.

Next, the crystallized oil phase is formed into small pieces. Here, the method for forming the small pieces is not particularly limited, but the above conditions (1) and (2), preferably the conditions (1), (2) and (3) are satisfied. During the production of the oil and fat composition to be satisfied, a method of pouring into a small piece-shaped mold and cooling and solidifying, and the above conditions (1) and (2) once cooled, preferably conditions (1), (2) and (3). Examples thereof include a method of cutting an oil / fat composition satisfying the conditions into small pieces with a kitchen knife or an automatic line, and a method of discharging the oil / fat composition by extrusion molding through a mouthpiece having a small hole and then cutting the composition into small pieces.
In the present invention, the small piece shape is a shape such as a cube shape, a rectangular parallelepiped shape, a prismatic shape, a columnar shape, a semicircular shape, a spherical shape, a flaky shape, a rag shape, a lump shape, and the size thereof is a cube shape or a rectangular parallelepiped shape. The one with a side length of about 2 mm or more and 30 mm or less, the one with a rectangular parallelepiped has a side of a polygon with a cross section of 2 mm or more and 30 mm or less and the length is about 2 mm or more and about 100 mm or less, and the one with a columnar or semi-cylindrical shape has a diameter. 2 mm or more and 30 mm or less and length of 2 mm or more and 100 mm or less, spherical ones have a diameter of 2 mm or more and 30 mm or less, flaky ones have a thickness of 0.5 mm or more and 5 mm or less, and rags or lumps The average particle size is about 2 mm or more and about 30 mm. If the size of the bakery small oil / fat composition is out of the above range, the dispersibility in the base bread dough may be deteriorated.

Next, the bakery dough of the present invention will be described.
The bakery dough of the present invention contains the bakery flaky oil / fat composition of the present invention. In the bakery dough of the present invention, the bakery piece-like oil / fat composition of the present invention is preferably used in an amount of 5 to 80 parts by mass based on 100 parts by mass of the bakery dough as a base. It is contained in parts, more preferably 10 to 50 parts by mass, and most preferably 10 to 30 parts by mass.

The base bakery dough may be bread dough such as bread dough, sweet bread dough, pie dough, danish dough, croissant dough, French bread dough, semi-hard roll dough, waffle dough and scone dough, and cookie dough and butter cake dough. And may be confectionery dough such as muffin dough, but bread dough is preferable.
As the bread dough, those conventionally used can be used without particular limitation. In the bakery dough of the present invention, the fact that the base bread dough is a dough with a rich composition having a high fat content and sugar content is a point that the high effect of the present invention can be obtained and that the bakery product has a good texture. It is preferable in that it is possible. In this case, the blending amount of fats and oils is preferably 5 to 30 parts by mass, more preferably 5 to 20 parts by mass with respect to 100 parts by mass of the starches used for the base bread dough, and the starches used for the bread dough. It is preferable to use bread dough in which the amount of the saccharide to be blended is preferably 5 to 30 parts by mass, more preferably 9 to 20 parts by mass with respect to 100 parts by mass.

Next, the method for producing the bakery dough of the present invention will be described.
The bakery dough of the present invention can be obtained by dispersing the above-mentioned small piece of oil and fat composition for bakery of the present invention in the base bakery dough. As a specific method, when the base bakery dough is bread dough, the bakery flaky oil / fat composition of the present invention is added at the time of mixing the bread dough, preferably at the final stage of mixing, and lightly mixed. Examples thereof include a method, a method of spraying a small piece of oil and fat composition for bakery of the present invention on bread dough, and entwining the dough. When the base bakery dough is a confectionery dough, a method of adding the bakery fragmentary oil / fat composition of the present invention to the confectionery dough and lightly mixing the dough can be mentioned.

The bakery piece-like oil / fat composition of the present invention used in the above production method may be one kind, or two or more kinds may be added at the same time or separately.

The bakery dough of the present invention may be frozen or refrigerated without removing the proof, or may be frozen or chilled after removing the proof.

Next, the bakery product of the present invention will be described.
The bakery product of the present invention is a heated product of the above-mentioned bakery dough. Examples of the type of the heated product include a fired product, a fried product, a steamed product, and a microwave oven-heated product, and the fired product is preferable. As a specific manufacturing method of the bakery product of the present invention, the above-mentioned bakery dough is divided, rolled, stretched, further punched, etc. as necessary, as in the case of ordinary bakery dough. It can be obtained by subjecting it to a heating step such as baking, frying, steaming, or microwave heating after putting it in, proofing, or the like.
When the bakery dough of the present invention is a frozen dough, it can be heated according to a conventional method after thawing or without thawing to obtain a bakery product.

Further, the bakery product obtained by subjecting the bakery dough of the present invention to a heating step such as baking can be stored frozen, and the frozen stored bakery product can be thawed and cooked in a microwave oven. is there.

As the oil and fat A, palm oil-separated hard part oil, palm oil-separated central part oil, and shea butter-separated hard part oil were used. Rapeseed oil was used as the fat B. Other fats and oils include random transesterified oils and fats of palm oil separated soft parts oil, random transesterified fats and oils of palm oil separated hard parts oils, and random transesterified fats and oils of mixed oils of palm oil: palm extremely hydrogenated oil = 65:35. used. These fats and oils were blended as shown in Table 1 and the bakery fragment fats and oils compositions A to U of Examples 1 to 12 and Comparative Examples 1 to 9 were obtained by the production method described below. The numerical values in Table 1 are parts by mass.
The total content of (1) S3, S2m, S2d and Sm2 of the bakery flaky oil and fat compositions A to 12 of Examples 1 to 12 and Comparative Examples 1 to 9 (2) (StStSt + PPP + StOSt + POSt + POP) / (StStSt + PPP + S2m + S2d + Sm)
(3) (StStSt + PPP) / ( StStSt + PPP + StOSt + POSt + POP)

<Manufacturing method of small piece oil and fat composition for bakery>
The oil phase raw material shown in Table 1 was heated and dissolved at 70 ° C., the aqueous phase raw material shown in Table 1 was heated and dissolved at 70 ° C., and the aqueous phase was added to the oil phase to emulsify into a water-in-oil type. This was rapidly cooled and plasticized to obtain a plastic oil / fat composition having a water content of 18% by mass. The temperature of this plastic oil / fat composition was adjusted at 20 ° C. for 24 hours, and the mixture was cut into cubes of 10 mm square with a cutter to obtain the bakery fragmentary oil / fat compositions A to U of Examples 1 to 12 and Comparative Examples 1 to 9. Obtained.

<Bakery test>
Using the above-mentioned small pieces of bakery oil and fat compositions A to U, bread dough and bread were obtained by the following formulation and manufacturing method. Here, in the bread making step, (i) the mixed state of adding the small oil and fat composition for bakery and (ii) the state of the bread dough were visually confirmed according to the following evaluation criteria. The results are shown in Table 2. In addition, (iii) the texture of the oil and fat granules of the obtained bakery product was evaluated according to the following evaluation criteria, and the evaluation results are also shown in Table 3.

(Bakery dough formulation / manufacturing method)
Put 70 parts by mass of strong flour, 4 parts by mass of raw yeast, 0.1 parts by mass of yeast food, 3 parts by mass of white sugar and 40 parts by mass of water into a mixer bowl, and use a hook for 3 minutes at low speed and 2 parts at medium speed. The mixture was mixed for a minute to obtain a medium seed dough. The kneading temperature was 26 ° C. The medium seed dough was placed in a dough box and fermented in a constant temperature room at a temperature of 28 ° C. and a relative humidity of 85% for 2 hours. The end point temperature was 29 ° C. The dough that has been fermented with medium seeds is put into a mixer bowl again, and further, 30 parts by mass of soft flour, 18 parts by mass of isomerized liquid sugar (solid content 70% by mass), 3 parts by mass of defatted milk powder, and 1.5 parts by mass of salt. And 5 parts by mass of whole egg (net) and 15 parts by mass of water were added and mixed at low speed for 3 minutes and at medium speed for 3 minutes. Here, 8 parts by mass of kneaded fat (margarine: oil content 80% by mass) was added, and mixing was performed at low speed for 3 minutes and medium speed for 4 minutes using a hook to obtain a sweet bread dough. The dough temperature at this point was 31 ° C.
The oil content of the sweet bread dough was 6.4 parts by mass with respect to 100 parts by mass of starches contained in the sweet bread dough, and the sugar content was 15. It was 6 parts by mass.
To 100 parts by mass of the obtained sweet bread dough, 15 parts by mass of a bakery piece-like oil / fat composition (the amount added to flour was 30 parts by mass) was added, and the mixture was further mixed at a low speed for 1 minute to obtain a bread dough. Here, after setting the floor time to 30 minutes, divide and round to 60 g, then set the bench time to 30 minutes, then round the molding, take a 50-minute oven at 38 ° C. and 80% relative humidity, and then take a proof. It was placed in a fixed oven set at 190 ° C. and baked for 12 minutes to obtain bread.

<Evaluation criteria>
-(I) Small piece of oil and fat composition for bakery added and mixed state ⊚: It was uniformly dispersed in the dough while cracking.
◯: It was uniformly dispersed in the dough in a stretched form without cracking.
Δ: It was too hard to enter the dough uniformly.
X: The dough is too soft and kneaded into the dough, or the oil and fat grains become too fine because it is brittle. (Ii) State of the bread dough ◎: The dough was not sticky without sticking to the bowl.
◯: Although there was some adhesion to the bowl, the dough was almost non-sticky.
Δ: Most of the dough was sticky to the bowl, and the dough was very sticky.
X: The dough was sticky to the bowl and could not be peeled off, and was extremely sticky.
(Iii) Texture of the oil and fat granules of the obtained bakery product ⊚: Good melting in the mouth.
◯: There was a slight oily feeling, but it had a good melting in the mouth.
Δ: The oily feeling was strong, and the melting in the mouth was slightly poor.
X: The oily feeling was strong and the melting in the mouth was poor.
N: The oil and fat particles could not be confirmed.

Claims (7)

A bakery piece-like oil / fat composition for dispersing in the base bread dough.
A small oil / fat composition for bakery in which the triglyceride composition of the oil phase satisfies the following conditions (1) and (2).
(1) The total content of S3, S2m, S2d and Sm2 is 50 to 80% by mass.
(2) (StStSt + PPP + StOSt + POSt + POP) / (StStSt + PPP + S2m + S2d + Sm2) = 0.50 to 0.90
However,
S: Saturated fatty acids with 16 to 18 carbon atoms m: Monounsaturated fatty acids with 16 to 18 carbon atoms d: Polyunsaturated fatty acids with 16 to 18 carbon atoms S3: Triglyceride in which three saturated fatty acids with 16 to 18 carbon atoms are bonded S2m: Triglyceride in which two saturated fatty acids having 16 to 18 carbon atoms and one monounsaturated fatty acid having 16 to 18 carbon atoms are bonded S2d: Two saturated fatty acids having 16 to 18 carbon atoms and 16 to 18 carbon atoms Triglyceride with one polyunsaturated fatty acid Sm2: Triglyceride with one saturated fatty acid with 16-18 carbon atoms and two monounsaturated fatty acids with 16-18 carbon atoms PPP: Triglyceride with three palmitic acids bonded StStSt: Triglyceride with 3 stearic acids StOSt: 1 Triglyceride with stearic acid at 3rd position and oleic acid at 2nd position POSt: 1 with stearic acid and palmitic acid at 3rd position and oleic acid at 2nd position Triglyceride POP: A triglyceride in which palmitic acid is bound at the 3-position and oleic acid is bound at the 2-position. The bakery fragmentary oil / fat composition according to claim 1, wherein the triglyceride composition of the oil phase satisfies the following (3).
(3) (StStSt + PPP) / (StStSt + PPP + StOSt + POSt + POP) ≤0.5 (1) The bakery piece-like oil / fat composition according to claim 1 or 2, wherein the total content of S3, S2m, S2d and Sm2 is 55 to 80% by mass. The small piece of fat or oil composition for bakery according to any one of claims 1 to 3, wherein the base bread dough is a dough containing 5 to 30 parts by mass of fat and oil with respect to 100 parts by mass of starch. Any one bakery small pieces fat composition bread dough containing a dispersed state according to claim 1-4. Bakery products is heated products of bread dough according to claim 5. Method for producing a bread dough which bread dough disperse the bakery small pieces fat composition according to any one of claims 1-4 as a base.