JP6905915B2 - Water-in-oil emulsion for kneading and manufacturing method of plastic fats and oils and baked products using it - Google Patents

Description

The present invention relates to a water-in-oil emulsion for kneading and a method for producing a plastic fat and oil and a baked product using the emulsion.

Hydrogenated oil with partial hydrogenation has been widely used in conventional oils and fats for confectionery and bakery. However, it is said that the trans fatty acid contained in this hydrogenated oil increases the risk of arteriosclerosis, and due to the growing health consciousness, it is strongly desired to reduce the amount of trans fatty acid in recent years.

Even in the case of blending fats and oils with a reduced amount of trans fatty acids, the water-in-oil emulsion is kneaded into the dough and fired in the same way as the conventional blending of fats and oils using partially hydrogenated hydrogenated oil. Good flavor release is desired. Traditionally, sweet baked products have been widely preferred by consumers. However, in the case of blending fats and oils with a reduced amount of trans fatty acids, there is a problem that when sugars are mixed with a water-in-oil emulsion and kneaded into the dough, it is difficult to feel the sweetness even if the sugars are blended. was there.

Furthermore, if it is possible to add richness in addition to the original flavor due to flavor and the like as well as sweetness, it is possible to meet the taste of consumers. Here, the rich taste means to feel the thickness of the taste, which is derived from sweetness, and sugars and fats and oils are involved.

The water-in-oil emulsion used by kneading into the dough has dispersibility when kneaded into the dough, that is, when added to the dough, the lumps of the plastic water-in-oil emulsion quickly disappear and evenly in the dough. Dispersion in is basically required as workability from the viewpoint of the current situation where a large number of baked products are required to be supplied in a day and the quality of the baked products.

In recent years, a water-in-oil emulsion for kneading has been particularly required to have a softness, a moist feeling, a volume, and a good flavor of a baked product. In response to such problems, the technique described in Patent Document 1 is soft, has good moisturizing and melting in the mouth, and has a good volume by blending oligosaccharides and dextrins and using a specific emulsifier. Is said to be able to be stably obtained without deteriorating the physical properties of the dough. However, since oligosaccharides and dextrin are used as sugars and the amount of emulsifier is large, the taste of the emulsifier becomes more unpleasant and unpleasant, so that the sweetness of the sugar is enhanced and the original flavor of the flavor is retained. Further improvements were needed to bring out the richness derived from the sweetness.

The technique described in Patent Document 2 can impart freezing resistance to the kneaded bread dough by using a specific dextrin without using an emulsifier, and gives a firm feeling without deteriorating the physical characteristics of the dough. It is said that it is possible to obtain bread that has a moist feeling and does not age easily. However, since the flavor peculiar to dextrin remains even when the emulsifier is not used, further improvement is required to bring out the original flavor due to the flavor or the like.

Patent Document 3 describes a baked confectionery having an excellent moisturizing and crisp texture and its storage stability even in a baked confectionery such as Baumkuchen, whose dough is exposed to a higher temperature than other baked confectioneries. With the aim of obtaining it, a technique using a propylene glycol fatty acid ester and a polyglycerin condensed ricinoleic acid ester as emulsifiers has been proposed. By using the propylene glycol fatty acid ester, the foaming property of the baked confectionery dough can be improved, the dough production time can be shortened, a sufficient volume can be given at the time of baking, and the polyglycerin condensed ricinoleic acid ester should be used. Therefore, it is said that the stability (heat resistance) of the emulsified composition becomes excellent and the dough can be maintained in a good state. Although sugars are added to give a moist feeling to baked confectioneries such as baumkuchen and cakes, a large amount of propylene glycol fatty acid ester and polyglycerin condensed ricinoleic acid ester are added, and in the examples, a total of 5.5 to 5 of these is added. A large amount of emulsifier is blended, which is 13.6% by mass, and the total amount of all emulsifiers is 6.6 to 15.7% by mass. Further improvement was required in order to bring out the original flavor due to the flavor and the like, and to express the richness derived from the sweetness. Especially in a lean dough composition such as bread (a composition with a relatively small amount of sugar and eggs), the effect of the emulsifier on the flavor becomes remarkable.

Japanese Unexamined Patent Publication No. 2012-125236 Japanese Unexamined Patent Publication No. 2013-102745 Japanese Unexamined Patent Publication No. 2013-9692

The present invention has been made in view of the above circumstances, and in the oil and fat blending in which the amount of trans fatty acid is reduced, the baked product has good melting in the mouth and flavor release, and has sweetness as well as sweetness in addition to the original flavor. To provide a water-in-oil emulsion for kneading, which can impart the derived richness and has good dispersibility when kneading into the dough, and a method for producing plastic fats and oils and baked products using the emulsion. It is an issue.

In order to solve the above problems, the water-in-oil emulsion for kneading of the present invention contains at least one saccharide selected from monosaccharides and disaccharides, and oleic acid bound to the 2-position of triglyceride. The content of is 35 to 60% by mass based on the total mass of the fatty acid bound to the 2-position of the triglyceride.

The plastic fat and oil of the present invention comprises the water-in-oil emulsion for kneading.

The method for producing a baked product of the present invention is characterized in that the plastic fat and oil is kneaded into a dough and the dough is baked.

According to the present invention, in the fat and oil blending in which the amount of trans fatty acid is reduced, the baked product has good melting in the mouth and flavor release, and it is possible to impart not only sweetness but also a richness derived from sweetness in addition to the original flavor. Further, when the baked product is manufactured, the dispersibility when kneading into the dough is also good.

Hereinafter, the present invention will be described in detail.

In the water-in-oil emulsion for kneading of the present invention, the content of oleic acid bound to the 2-position of triglyceride is 35 to 60% by mass with respect to the total mass of fatty acids bound to the 2-position of triglyceride. be. When the content of oleic acid bound to the 2-position of triglyceride is within this range, the baked product has good melting in the mouth and release of flavor, and has sweetness as well as the original flavor of flavors and fats and oils, and is derived from sweetness. It can add richness. Further, in the production of a baked product, the mixing time when kneading into the dough is short, and the dispersibility is good. The content of oleic acid bound to the 2-position of triglyceride is more preferably 40 to 50% by mass from the viewpoint of particularly good flavor release and richness derived from sweetness.

Further, in the water-in-oil emulsion for kneading of the present invention, the total amount of triglyceride XOX and XOY is 20 to 45% by mass with respect to the total mass of triglyceride, and lauric acid bound to the 2-position of triglyceride. The total amount of acid and myristic acid is preferably 0.1 to 6% by mass based on the total mass of the fatty acid bound to the 2-position of the triglyceride. However, X, O and Y in triglyceride XOX and XOY are as follows.
X: Saturated fatty acid with 16 or more carbon atoms O: Oleic acid Y: Unsaturated fatty acid with 16 or more carbon atoms The total amount of triglycerides XOX and XOY and the total amount of lauric acid and myristic acid bonded to the 2-position of triglyceride are as described above. Within the range of, the mixing time when kneading into the dough during the production of the baked product is shorter, the dispersibility is particularly good, and the water in oil is plastic when added to the dough without any difficult work. The lumps of the mold emulsion disappear quickly and can be uniformly dispersed in the dough. In the water-in-oil emulsion for kneading of the present invention, the total amount of triglyceride XOX and XOY is 25 to 35% by mass with respect to the total mass of triglyceride because the dispersibility in the dough is particularly good. The total amount of lauric acid and myristic acid bound to the 2-position of triglyceride is 1.5 to 5.0% by mass based on the total mass of fatty acids bound to the 2-position of triglyceride. preferable.

The content of oleic acid bound to the 2-position of the above triglyceride, the total amount of lauric acid and myristic acid, and the total amount of triglycerides XOX and XOY can be adjusted by blending fats and oils. The types of individual fats and oils used on an industrial scale, their fatty acid composition and triglyceride composition, and the types of their characteristic points are already known and can be grasped by measurement. With reference to the results disclosed in the Examples of the above, in order to obtain the effect of the present invention, the fat and oil composition for keeping the above-mentioned fatty acid composition and triglyceride composition essential for the present invention within the range of the above-mentioned fatty acid composition and triglyceride composition essential to the present invention without any particular difficulty. You could choose. The fats and oils used in the water-in-water emulsion for kneading of the present invention are not particularly limited, but are palm oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, coconut oil, cottonseed oil, and sunflower. Oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, irippe fat, coconut fat, pork fat (lard), beef fat, milk fat, their fractionated oil or their deodorizing oil, processed oil (One or more treatments of curing and ester exchange reaction) and the like. It is preferable to use two or more of these fats and oils in combination.

In the present invention, the triglyceride in fats and oils is a compound having 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 to which fatty acids are bound. Triglycerides derived from fats and oils as exemplified above, with oleic acid bound at the 2-position, triglycerides with lauric acid bound at the 2-position, and triglycerides with myristic acid bound at the 2-position. The constituent fatty acids at the 1st and 3rd positions may be either saturated fatty acids or unsaturated fatty acids. Examples of the triglyceride in which oleic acid is bound at the 2-position include SOS-type triglyceride, SOU-type triglyceride (including position isomers), and UOU-type triglyceride, but are not particularly limited. Triglyceride with lauric acid bound at the 2-position (SLS-type triglyceride, SLU-type triglyceride, ULU-type triglyceride), triglyceride with myristic acid bound at the 2-position (SMS-type triglyceride, SMU-type triglyceride, UMU) The same applies to type triglyceride). Here, "S" is a saturated fatty acid which is a constituent fatty acid of triglyceride, "U" is an unsaturated fatty acid which is a constituent fatty acid of triglyceride, "O" is oleic acid which is a constituent fatty acid of triglyceride, and "L" is a constituent fatty acid of triglyceride. Lauric acid, "M" means myristic acid, which is a constituent fatty acid of triglyceride. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid, lauric acid, or myristic acid is bonded to the 2nd position is the saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. 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 numerical notation in parentheses for the saturated fatty acid is the carbon number of the fatty acid. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid, lauric acid, or myristic acid is bonded to the 2nd position is the unsaturated fatty acid U, it is preferably an unsaturated fatty acid having 14 to 24 carbon atoms. 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), linoleic 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 unsaturated fatty acid, the left side means the carbon number of the fatty acid, and the right side means the number of double bonds.

Triglyceride in which oleic acid is bound at the 2-position has an unsaturated bond and forms a strain in the molecular structure, and tends to be an obstacle to the molecular structure during rotational movement. Therefore, the molecules of each triglyceride in the fat and oil are difficult to approach each other, which makes it difficult to crystallize. The content of the triglyceride in which oleic acid is bonded at the 2-position is the melting in the mouth and flavor of the baked product. It affects the release, the richness derived from the sweetness, and the dispersibility when kneading into the dough.

In particular, the saturated fatty acid S is the saturated fatty acid X having 16 or more carbon atoms, and the unsaturated fatty acid U is the unsaturated fatty acid Y having 16 or more carbon atoms. When the total amount of lauric acid and myristic acid is within the above range, the dispersibility when kneading into the dough is particularly good. Since the saturated fatty acid X having 16 or more carbon atoms is linear and has a long chain, and the unsaturated fatty acid Y having 16 or more carbon atoms has an unsaturated bond and forms a strain in the molecular structure and has a long chain. Affects the melting point, which is related to the dispersibility of kneading into the dough, as well as the hardness of the fats and oils. Triglyceride in which lauric acid is bound at the 2-position is a state in which lauric acid is a linear saturated fatty acid, but due to its small molecular weight, molecular motion is likely to occur, so the molecules are easily separated from each other in fats and oils after solidification. As described above, it affects the melting point related to the dispersibility when kneading into the dough, and further the hardness of fats and oils.

The water-in-oil emulsion for kneading of the present invention contains 5 to 40% by mass of the transesterified fat (a) of the lauric fat (a1) and the palm fat (a2) with respect to the total mass of the fat. Is preferable. When the transesterified fat (a) is contained within this range, the flavor release and the richness derived from the sweetness are particularly good.

The lauric acid-based oil (a1), which is the raw material of the ester-exchanged oil (a), is an oil having a lauric acid content of 30% by mass or more in the total constituent fatty acids. , Hardened oil and the like, and these may be used individually by 1 type and may be used in combination of 2 or more type. Among these laurin-based oils and fats (a1), palm kernel oil, its fractionated oil and hydrogenated oil are considered to be able to easily obtain a transesterified oil and fat (a) having a higher melting point than coconut oil and a high melting point. Oil is preferred. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation. Therefore, when using hydrogenated oil, hydrogenated oil, low-temperature cured oil, or extremely hydrogenated oil with complete hydrogenation is recommended. Preferably, extremely hydrogenated oil is particularly preferable.

The lauric-based fat (a1) preferably contains a fat having an iodine value of 2 or less. When a fat or oil having an iodine value of 2 or less is used, there is little risk of trans fatty acid formation, and when the transesterified fat or oil (a) is mixed with another fat or oil, it becomes crystal nuclei, and the fat or oil composition easily solidifies and dissolves in the mouth. Become. Examples of fats and oils having an iodine value of 2 or less include extremely hydrogenated oils.

The palm-based fat (a2), which is the raw material of the transesterified fat (a), has a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more. Examples of the palm-based oil (a2) include palm oil, fractionated palm oil, and hydrogenated oils thereof, and 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. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation. Therefore, when using hydrogenated oil, hydrogenated oil, low-temperature cured oil, or extremely hydrogenated oil with complete hydrogenation is recommended. Preferably, extremely hydrogenated oil is particularly preferable.

The palm-based fat (a2) preferably contains a fat having an iodine value of 50 to 60. By using fats and oils having an iodine value of 50 to 60, it is possible to produce fats and oils having excellent crystallinity from the amount of saturated fatty acids contained and having excellent flavor release and plasticity from the viewpoint of containing unsaturated fatty acids. Further, the palm-based oil (a2) preferably contains extremely hydrogenated oil. When the palm-based oil (a2) contains extremely hydrogenated oil, the melting point of the transesterified oil (a) can be increased and the crystallinity becomes good.

In the transesterification fat (a), a chemical catalyst or an enzyme catalyst is used as the transesterification catalyst in the transesterification reaction between the laurin-based fat (a1) and the palm-based fat (a2). Sodium methylate, sodium hydroxide, or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus and the genus Alcaligenes, which may be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Further, both a lipase having regioselectivity and a lipase having no regioselectivity can be used, but it is preferable to use a lipase having no regioselectivity. When a chemical catalyst or an enzyme catalyst having no position selectivity is used as the transesterification reaction catalyst, when the transesterification reaction between the laurin-based fat (a1) and the palm-based fat (a2) is completed, the saturated fatty acid (S) is used as the constituent fatty acid. ) And one unsaturated fatty acid (U) among the disaturated triglycerides, the mass ratio (SUS / SSU) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) in the transesterified fat (a). ) Is in the range of 0.45 to 0.55.

When a chemical catalyst is used for the transesterification reaction, the catalyst is added in an amount of 0.05 to 0.15% by mass based on the amount of oil and lipid, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hours. The transesterification reaction between the laurin-based fat (a1) and the palm-based fat (a2) is completed in an equilibrium state, and the transesterified fat (a) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the amount of oil and lipid, and the transesterification reaction is carried out at 40 to 80 ° C. to complete the transesterification reaction in an equilibrium state. A transesterified fat (a) can be obtained. The transesterification reaction can be carried out by either a continuous column reaction or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization is performed as necessary.

The transesterified fat (a) preferably has an iodine value of 15 to 45. When the iodine value is within this range, the compatibility with other fats and oils is good, and the flavor release and the rich taste derived from sweetness are particularly good. The transesterified fat (a) may be used alone or in combination of two or more.

When the transesterified fat (a) is used in the water-in-water emulsion for kneading of the present invention, the fats and oils other than the transesterified fat (a) used in combination therewith are not particularly limited, but palm. Oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, irippe fat, coconut fat, lard (Lard), beef oil, palm oil, processed (cured, transesterified, one or more of separation) and purified (deoxidized, deodorized, decolorized, etc.) can be used. These may be used alone or in combination of two or more. It is easy to adjust the content of oleic acid bound to the 2-position of triglyceride and the total amount of triglycerides XOX and XOY and the total amount of lauric acid and myristic acid bound to the 2-position of triglyceride within the above ranges. Therefore, when the transesterified fat (a) is used, the "fat I" described below can be used as the other fats and oils, and among them, "fat I" and "fat II" are used. It is preferable to use them together. Even when the transesterified fat (a) is not used, it is considered that "fat I" and "fat II" are used in combination.

“Fat I” means that the total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride is 0. It refers to fats and oils having an amount of 5 to 7% by mass and a total content of SOS-type triglyceride and SOU-type triglyceride of 4 to 65% by mass based on the total mass of triglyceride. Here, the SOS type triglyceride is a triglyceride in which saturated fatty acid is bonded to the 1st and 3rd positions, and the oleic acid is bonded to the 2nd position. A fatty acid indicates a triglyceride in which oleic acid is bound at the 2-position, "S" indicates a saturated fatty acid, "U" indicates an unsaturated fatty acid, and "O" indicates an oleic acid. Such fats and oils I are not particularly limited, and examples thereof include vegetable fats and oils, animal fats and oils (pork fat (lard), beef tallow, etc.), fractionated oils thereof, hydrogenated oils, and transesterified fats and oils. Among them, it is preferable to use a combination of palm oil, which is a palm-based fat and oil, palm fractionated soft part (palm olein), palm super olein, transesterified oil and fat of palm oil, transesterified fat and oil of palm separated soft part, and lard. ..

"Fat and oil II" means that the total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride is 1 mass with respect to the total mass of the 2-position constituent fatty acids of triglyceride. %, And the total content of SOS-type triglyceride and SOU-type triglyceride is 3 to 34% by mass based on the total mass of triglyceride. Liquid oil (palm) which is fluid at 25 ° C. (Excluding the separated soft part). Examples of such fats and oils II include, but are not limited to, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and the like. These may be used alone or in combination of two or more.

In the water-in-oil emulsion for kneading of the present invention, the content of fats and oils is preferably 45 to 85% by mass, more preferably 50 to 80% by mass. Within this range, the baked product has particularly good melting in the mouth, flavor release, and richness derived from sweetness.

The water-in-oil emulsion for kneading of the present invention may or may not contain trans fatty acids as constituent fatty acids of fats and oils, but as the intake of trans fatty acids 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 the trans fatty acid in the constituent fatty acids of the triglyceride is preferably less than 10% by mass and 5% by mass with respect to the total mass of the fatty acids of the triglyceride. It is more preferably less than, and most preferably less than 3% by mass.

The water-in-oil emulsion for kneading of the present invention contains at least one saccharide selected from monosaccharides and disaccharides. By keeping the content of oleic acid, which contains these sugars and is bound to the 2-position of triglyceride, within the above range, the baked product has good melting in the mouth and flavor release, and has sweetness as well as the original flavor and oil. In addition to the flavor, a rich taste derived from sweetness can be imparted.

Among the saccharides, examples of the monosaccharide include glucose (dextrose), fructose (fructose), galactose, arabinose and the like.

Among the saccharides, examples of the disaccharide include sucrose, maltose, lactose, trehalose, palatinose, cellobinose and the like.

The above-mentioned monosaccharides and disaccharides may be blended by substituting a part or all of the sugars in the form of liquid sugars so that the actual sugar contents are the same.
The water-in-oil emulsion for kneading of the present invention has a saccharide content of 10 to 40% by mass, contains maltose as a disaccharide, and has a maltose content of 50% by mass or more with respect to the saccharide. Is preferable. Within this range, the baked product has good melting in the mouth, flavor release, and richness derived from sweetness, and in particular, the moist feeling of the baked product, that is, a moist and moist texture is improved. Compared with other monosaccharides and disaccharides, maltose can improve the moist feeling of the baked product without impairing the melt-in-the-mouth, flavor release, and richness derived from the sweetness of the baked product.

The above saccharides can be qualitatively and quantitatively analyzed by a high performance liquid chromatography (HPLC) method. In the quantitative analysis, after separation by a column, it is detected by a detector to prepare a chromatogram, the molecular species is specified by the elution position of the chromatogram, and the concentration is calculated from the peak area.

The water-in-oil emulsion for kneading of the present invention contains water in addition to the fats and oils and the sugars described above. Water constitutes the aqueous phase of the water-in-oil emulsion for kneading of the present invention, and when the water-in-oil emulsion for kneading of the present invention is produced, the saccharide is dissolved in water and water is used. Included in the phase. In the water-in-oil emulsion for kneading of the present invention, the mass ratio of the saccharide to water (the saccharide / water) is 0 from the viewpoint of obtaining the effect of the present invention and the solubility of the saccharide. It is preferably .8 to 2.7, and more preferably 1.0 to 1.8.

The water-in-oil emulsion for kneading of the present invention preferably contains an emulsifier in order to obtain a stable emulsion. Examples of the emulsifier include 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, and polyoxyethylene. Examples include sorbitan fatty acid ester. Among the above emulsifiers, glycerin fatty acid ester, particularly monoglycerin unsaturated fatty acid ester, is more preferable because it melts in the mouth of baked products such as bread and releases the last flavor even more, and can further impart a rich taste derived from sweetness. When producing the water-in-oil emulsion for kneading of the present invention, it is preferable to add the oil-soluble emulsifier to the oil phase and the water-soluble emulsifier to the aqueous phase.

The water-in-oil emulsion for kneading of the present invention preferably has an emulsifier content of 0.5% by mass or less, more preferably 0.001 to 0.5% by mass, and 0.01. It is more preferably ~ 0.3% by mass. When the content of the emulsifier is within this range, the unpleasant taste and miscellaneous taste of the emulsifier are suppressed, the baked product melts in the mouth and the flavor is released well, and the sweetness is added to the original flavor of the flavor and fat. It is suitable for obtaining the effect of the present invention that the derived richness can be imparted.

The water-in-oil emulsion for kneading of the present invention preferably contains a flavor as a taste component in order to impart flavor. Examples of flavors include butter flavor, milk flavor, cream flavor, cheese flavor, chocolate flavor, coffee flavor, tea flavor, custard flavor, nut flavor, fruit flavor, honey flavor, maple flavor and the like. An oil-soluble flavor is preferably used for the water-in-oil emulsion for kneading of the present invention.

In addition to the above components, other components may be added to the water-in-oil emulsion for kneading of the present invention as long as the effects of the present invention are not impaired. Such other components are not particularly limited, but are, for example, milk, dairy products, taste agents obtained by enzyme-treating dairy products, proteins, eggs, egg yolks, sugars, salts, and acidities other than the above. Examples include agents, pH adjusters, antioxidants, spices, thickeners, coloring components, alcoholic beverages, enzymes, amino acids, powdered fats and oils, and the like. 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. Examples of sugars include trisaccharides such as maltotriose, oligosaccharides, sugar alcohols, starches, starch decomposition products, polysaccharides such as inulin (agabeinulin and the like), and sweeteners such as stevia and aspartame. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthins, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. 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.

The water-in-oil emulsion for kneading of the present invention can be produced by the following procedure.

First, the oil phase and the aqueous phase are prepared. The oil phase contains oils and fats, and when other oil-soluble emulsifiers, oil-soluble flavors and the like are used, these are added to the oil phase. In the aqueous phase, at least one of the above saccharides selected from monosaccharides and disaccharides is added, and when other water-soluble components are used, these are added to the aqueous phase. It is desirable that these oil and aqueous phases are heated to preferably 50 to 90 ° C., more preferably 65 to 85 ° C. to completely dissolve the added components. These oil and aqueous phases are mixed under heating and emulsified. For example, emulsification is performed by slowly adding the heated aqueous phase to the heated oil phase. Then, if necessary, other additive components such as flavor may be added.

After that, the heated emulsion can be rapidly cooled and kneaded with a cooling mixer such as a combinator, a perfector, a botator, or a nexus, and plasticized to obtain the water-in-oil emulsion for kneading of the present invention as a plastic fat. can. Further, if necessary, an inert gas such as nitrogen gas may be blown into the cooling mixer, or the plastic fat and oil may be aged (tempered) after quenching and kneading.

The plastic fat and oil made of the water-in-water emulsion for kneading of the present invention can be used by kneading into the dough of the baked product. By baking the dough containing the plastic fats and oils, baked products such as bread and confectionery can be obtained. The kneading of plastic fats and oils into the dough and the baking of the dough can be carried out according to, for example, known conditions and methods.

The dough using the plastic fat and oil of the present invention 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.

In addition to the flour, 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 (sucrose, starch, oligosaccharides, polysaccharides such as inulin), eggs, processed egg products, starch, salts, emulsifiers, emulsified foaming. Agents (emulsified fats and oils), powdered fats and oils, yeast, yeast foods, cocoa mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juices, jams, fruit sauces, meats, seafood, beans, starch , Tofu, soymilk, soybean protein, swelling agent, sweetener, seasoning, flavoring agent, spice, coloring agent, flavor and the like.

Examples of baked breads and confectioneries using the dough to which the plastic fats and oils of the present invention are added include breads such as bread, table rolls, confectionery breads, cooked breads, French breads, and live reds, stolens, paneltones, kuglovs, and brioshes. , East confectionery such as donuts, pastries such as denishes, croissants and pies, butter cakes, pound cakes, sponge cakes, biscuits, cookies, donuts, busses, hot cakes, waffles and other cakes. Among these, breads using yeast are preferable.

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) Preparation of water-in-water emulsion for kneading (1-1) Fats and oils In the fats and oils blended shown in Table 1, the following transesterified fats and oils 1 to 5 were used as the transesterified fats and oils.
(Transesterified fats and oils 1)
After mixing 20% by mass of palm kernel oil, 7.5% by mass of palm nuclear extremely hardened oil, 57.5% by mass of palm oil, and 15% by mass of palm kernel oil, heating to 110 ° C. and sufficiently dehydrating the oil. 0.08% by mass of sodium methylate was added as a chemical catalyst, and the transesterification 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 having an iodine value of 35.
(Transesterified fats and oils 2)
Using 20% by mass of palm kernel oil, 7.5% by mass of palm kernel extremely hardened oil, 62.5% by mass of palm oil, and 10% by mass of palm kernel extremely hardened oil as raw materials, a transesterification reaction, etc., according to the method for producing transesterified oil 1 To obtain transesterified oil and fat 2 having an iodine value of 37.
(Transesterified fats and oils 3)
Using 53% by mass of palm kernel oil and 47% by mass of palm oil as raw materials, a transesterification reaction or the like was carried out according to the method for producing transesterified fat 1 to obtain transesterified fat 3 having an iodine value of 36.
(Transesterified fats and oils 4)
Using palm-separated soft oil (iodine value 56) 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 fats and oils 5)
Using palm oil (iodine value 53) 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.

In Table 1, the content of oleic acid bound to the 2-position of triglyceride in the total fat and oil, and the total amount of lauric acid and myristic acid bound to the 2-position of triglyceride are determined by gas chromatography (reference fat analysis test method (public interest). 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") of the Japan Oil Chemists' Society. As described in the above test method, these contents are the total peak area of the monoacylglycerin fraction after treatment with the lipase solution measured by gas chromatography (the total mass of the fatty acids at the 2-position of the fats and oils). Is the standard.

The contents of XOX and XOY in the fat and oil composition are determined by the gas chromatograph method (standard fat and oil analysis test method (Japan Oil Chemicals Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph)". Method) ”and“ Shou 2-2013 2-position fatty acid composition ”), and calculated using the amount of fatty acid.

The content of trans fatty acids in fats and oils is measured by gas chromatography (standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.4.3-2013 trans fatty acid content (capillary gas chromatograph method)". The content of trans fatty acid was calculated by the area ratio with the internal standard substance (heptadecanoic acid) whose addition amount is known.

The iodine value in fats and oils was measured by the standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)".

(1-2) Emulsifiers In the examples and comparative examples in Table 2, the following emulsifiers 1 to 4 were used as emulsifiers.
(Emulsifier 1)
Emulgy MO RIKEN Vitamin Co., Ltd .: Monoglycerin unsaturated fatty acid ester (emulsifier 2)
Lecithin M Showa Sangyo Co., Ltd.
(Emulsifier 3)
Sunsoft Q-1710S Taiyo Kagaku Co., Ltd .: Decaoleic acid decaglycerin fatty acid ester (emulsifier 4)
SY Glycer CR-500 Sakamoto Yakuhin Kogyo Co., Ltd .: Polyglycerin condensed ricinoleic acid ester

(1-3) Sugars In the examples and comparative examples in Table 2, the following monosaccharides, disaccharides, and trisaccharides were used as sugars.
(Monosaccharide glucose)
Showa Hydrous Crystalline Glucose (CRD) Showa Sangyo Co., Ltd .: Contains 91.2% glucose (monosaccharide fructose)
Fruit Sugar Nissin Sugar Co., Ltd.
(Disaccharide sucrose)
Refined Johakuto ST20 Dainippon Meiji Sugar Co., Ltd.
(Disaccharide maltose)
Sanmaruto-S Sanwa Cornstarch Co., Ltd.
(Trisaccharide maltotriose)
Oligotose Mitsubishi Chemical Foods Co., Ltd.

<Preparation of water-in-oil emulsion for kneading>
After emulsifying into a water-in-oil type with the formulations shown in Examples 1 to 13 and Comparative Examples 1 to 4 in Table 2, the emulsion was rapidly cooled and kneaded with a perfector to obtain each water-in-oil emulsion. Specifically, in Example 1, each fat and oil was blended at a ratio of 1 fat and oil to form a fat and oil portion of a water-in-oil emulsion, and the total amount of each emulsifier was 0.15 in an amount of 56.75% by mass. Mass% and 0.1% by mass of milk flavor were added, and the mixture was heated and stirred to 70 ° C., and the oil phase was prepared by completely dissolving the emulsifier. A water phase is prepared by completely dissolving 25% by mass of sucrose in 18% by mass of water while heating and stirring. The aqueous phase is added to the oil phase, emulsified into a water-in-oil type using a propeller, and then perfect. The water-in-oil emulsion having the composition shown in Table 2 was obtained as a plastic fat and oil by quenching and kneading with a tar.
In Examples 2 to 13 and Comparative Examples 1 to 4, water-in-oil emulsions were obtained in the same manner as in Example 1.

(2) Evaluation The following evaluations were carried out for each of the water-in-oil emulsions of Examples 1 to 13 and Comparative Examples 1 to 4.
<Making bread>
Using the water-in-oil emulsions of Examples 1 to 13 and Comparative Examples 1 to 4, bread was produced by the following formulation and process.
Water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl and mixed and fermented under the following conditions using a hook to obtain a medium-sized dough.
After that, all the materials and the medium-sized dough other than the water-in-oil emulsion mixed in this kneading were added and mixed at low speed for 3 minutes and medium-low speed for 3 minutes, then the water-in-oil emulsion was added, and then the low speed was 3 minutes. , Mixing at medium and low speed for 4 minutes to obtain bread dough. The kneading temperature was 28 ° C.
Then, after taking a floor time of 20 minutes, the dough was divided and a bench time of 20 minutes was taken again. The dough was formed by stretching it to 5 mm with a moulder, molding it into a roll mold, putting it in a pullman mold, taking a proof at 38 ° C. and 80% humidity for 40 minutes, and then baking it at 200 ° C. for 40 minutes.
<Bread mix>
・ Medium-sized flour 70 parts by mass Yeast 2.5 parts by mass Yeast food 0.1 parts by mass Water 40 parts by mass ・ Medium-sized process mixing Low speed 3 minutes Medium low speed 1 minute (using hook)
Kneading temperature 24 ℃
Fermentation Fermentation Room temperature 27 ℃ Humidity 75% 4 hours ・ Combining strong flour 30 parts by mass White sugar 6 parts by mass Salt 1.8 parts by mass Non-fat powder milk 2 parts by mass 5 parts by mass of water-in-oil emulsion 5 parts by mass of water ・ This Kneading process (add all materials except water-in-oil emulsion containing this kneading and all medium-sized dough)
Mixing Low speed 3 minutes Medium low speed 3 minutes
(Add water-in-oil emulsion), low speed 3 minutes Medium low speed 4 minutes Kneading temperature 28 ° C
Floor time 28 ℃ 20 minutes Fabric division 230g
Bench time 28 ℃ 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

<Evaluation 1>
The baked bread was subjected to a sensory evaluation using a panel. For the evaluated panel, the five tastes (sweetness, acidity, saltiness, bitterness, umami) identification test, taste concentration difference identification test, food taste identification test, and standard odor test were carried out, and each test was performed. Five men and seven women in their twenties and forties who were judged to be suitable were selected as a panel.

[Melting bread crumbs in the mouth]
Bread in which each water-in-oil emulsion was kneaded into a dough was baked, stored at 20 ° C. for 2 days, and then tasted by 12 panels, and the melting feeling of crumbs in the mouth was evaluated according to the following criteria.
Evaluation Criteria ⊚: 10 to 12 out of 12 panels evaluated that they had good melting in the mouth.
◯: 7 to 9 out of 12 panels evaluated that the mouth melted well.
Δ: 4 to 6 out of 12 panels evaluated that the mouth melted well.
X: 1 to 3 out of 12 panels evaluated that it melted in the mouth well.

[Last flavor release of bread crumbs]
After baking the bread in which each water-in-oil emulsion was kneaded into the dough, it was stored at 20 ° C. for 2 days, and then tasted by 12 panels, and the degree of release of the milk flavor of the bread crumb was evaluated according to the following criteria.
Here, the flavor release evaluated the last flavor release, which is the flavor feeling felt in the mouth after eating.
Evaluation criteria 4 points: The last flavor release is very fast, and the flavor is strongly felt.
3 points: The last flavor is released quickly and the flavor is strong.
2 points: The last flavor release is a little late, and the flavor is slightly diminished.
1 point: The last flavor release is slow and the flavor is weak.
Average score ◎: Average score is 3.5 or more 〇: Average score is 3 or more and less than 3.5 △: Average score is 2 or more and less than 3 ×: Average score is less than 2

[The rich taste of bread crumbs (derived from sweetness)]
After baking the bread in which each water-in-oil emulsion is kneaded into the dough, store it at 20 ° C for 2 days, and then taste it with 12 panels and compare it with the bread of Comparative Example 1 to see if it has a rich flavor. , Evaluated according to the following criteria.
Evaluation Criteria ⊚: 10 to 12 out of 12 panels evaluated that they had a rich taste.
◯: 7 to 9 out of 12 panels evaluated that they had a rich taste.
Δ: 4 to 6 out of 12 panels evaluated that they had a rich taste.
X: 1 to 3 out of 12 panels evaluated that they had a rich taste.

[Dispersibility during dough mixing (workability)]
The time during which the lump of the water-in-oil emulsion disappeared when the water-in-oil emulsion adjusted to 15 ° C. was added to the dough during the preparation of bread was visually evaluated.
Evaluation Criteria ⊚: Dispersed within 1 minute to 1 minute and 30 seconds.
◯: Dispersed within 1 minute 30 seconds to 2 minutes 15 seconds.
Δ: Dispersed within 2 minutes and 15 seconds to 3 minutes.
X: Dispersed over 3 minutes.

The above evaluation results are shown in Table 2. In Table 2, ◎ and 〇 are judged to have solved the problem as indicators of the evaluation criteria, △ is judged to have not solved the problem in principle, and × is judged to be impossible to solve the problem. It is a desirable index in solving the problem that all four evaluation items are ⊚ and 〇, and one or less of the four evaluation items is indispensable, and preferably 0.

<Evaluation 2>
[Feeling of bread crumbs]
After baking the bread in which each water-in-oil emulsion was kneaded into the dough, it was stored at 20 ° C. for 2 days, and then tasted by 12 panels, and the moist feeling of the bread crumb was evaluated according to the following criteria.
Evaluation Criteria ⊚: 10 to 12 out of 12 panels evaluated that there was a feeling of moistness.
◯: 7 to 9 out of 12 panels evaluated that there was a feeling of moistness.
Δ: 4 to 6 out of 12 panels evaluated that there was a feeling of moistness.
X: 1 to 3 out of 12 panels evaluated that there was a feeling of moistness.

The above evaluation results are shown in Table 3. In Table 3, there was a significant difference between the evaluation criteria ◎ to ×, and it was judged that ◎ was particularly moist in the comparison between ◎ and 〇.

Claims (7)

Contains at least one saccharide selected from monosaccharides and disaccharides and water ,
The content of bound oleic acid at the 2-position of triglycerides, Ri 35-60% by mass relative to the second total combined fatty acids in position weight of triglycerides,
The mass ratio (sugar / water) of the saccharide to the water is 1.0 to 1.8.
The total amount of triglyceride XOX and XOY is 25-35% by mass based on the total mass of triglyceride, and the total amount of lauric acid and myristic acid bound to the 2-position of triglyceride is bound to the 2-position of triglyceride. The water-in-oil emulsion for kneading , which is 1.5 to 5.0% by mass based on the total mass of the fatty acid (however, X, O and Y in the triglycerides XOX and XOY are as follows.
X: Saturated fatty acid with 16 or more carbon atoms
O: Oleic acid
Y: Unsaturated fatty acid having 16 or more carbon atoms). The water-in-oil emulsion for kneading according to claim 1, wherein the content of the emulsifier is 0.5% by mass or less. The water-in-oil emulsion for kneading according to claim 1 or 2, wherein the content of fats and oils is 45 to 85% by mass. Any of claims 1 to 3 in which the content of the saccharide is 10 to 40% by mass, maltose is contained as the disaccharide, and the content of maltose is 50% by mass or more with respect to the total mass of the saccharide. The water-in-oil emulsion for kneading according to item 1. The water-in-water emulsion for kneading according to any one of claims 1 to 4, which contains 5 to 40% by mass of transesterified fat and oil of lauric-based fat and oil and palm-based fat and oil with respect to the total mass of the fat and oil. A plastic fat or oil composed of a water-in-water emulsion for kneading according to any one of claims 1 to 5 . A method for producing a baked product in which the plastic fat or oil according to claim 6 is kneaded into a dough and the dough is baked .