JP7257734B2 - Plastic water-in-oil emulsified fat composition for bakery - Google Patents

Description

The present invention provides an oil and fat composition for bakery, more specifically, bread that is soft, has good moistness and melts in the mouth, and is resistant to aging even for bread that uses a highly water-absorbing material for filling, such as raisin bread and soybean flour spread. The present invention relates to an oil-and-fat composition for bakery that can obtain high quality bread.

In terms of the texture of bakery products using starches, not only softness but also moistness and meltability in the mouth have recently become of great interest. There is a demand for bread that melts in the mouth well.

Here, bakery products are soft and chewy at the beginning of baking, and even if they melt well in the mouth, they gradually become hard and dry due to the aging of starch, which is the main component of the bakery products. In particular, bread is susceptible to stale starch due to its moisture content, and the texture of the bread steadily deteriorates even if the expiry date is only about three days.

The deterioration of the texture is mainly caused by aging of the starch, but is also largely caused by loss of moisture in the breadcrumbs due to migration of moisture. This moisture migration phenomenon is caused by breads such as raisin bread in which water-absorbing food materials such as dried fruits are dispersed, or composite breads with water-absorbing dough such as melon bread, and filling materials containing a large amount of starch such as soybean flour spreads. This is noticeable in breads filled with sandwiches and/or toppings.

In order to deal with this problem, a method of increasing the blending amount of sugar and oil is generally performed. For example, raisin bread has a basic recipe of doubling the amount of sugars compared to white baked bread, and the oil content of the inner dough of melon bread should be 10% or more based on the flour (for example, see Patent Document 1). is also known to be effective.

However, the method of increasing the sugar content or oil content has a limited effect of suppressing the migration of moisture, so there is little effect, and there is also a problem that the texture and taste of bakery products change greatly. Furthermore, bread dough with a high sugar content or high oil content may be sticky and difficult to handle.

Therefore, methods of adding moisturizing ingredients such as thickeners and starch decomposition products, as well as combined use of various improving ingredients such as emulsifiers, thickening stabilizers and enzymes, have been considered.
Among them, oil and fat compositions for kneading bread, which contain various improving ingredients in oil and fat compositions such as margarine and shortening, affect gluten formation of dough by adding them to dough at the final stage of kneading bread dough. Various bread-improving ingredients can be added to bread dough without imparting a

For example, a water-in-oil emulsion containing a trans-unsaturated fatty acid monoglyceride and a paste (see, for example, Patent Document 2), a water-in-oil emulsion containing a hydrated emulsifier and a paste (for example, Patent Document 3), an oil composition in which gelatinized and swollen starch granules are dispersed (see, for example, Patent Document 4), an oil and fat composition containing a propylene glycol fatty acid ester and a monoglyceride in the oil phase (see, for example, Patent Document 5), an oil A fat composition containing diacetyltartaric acid monoglyceride and monoglyceride in the phase (see, for example, Patent Document 6), an emulsified fat composition containing dextrin or oligosaccharide and a specific emulsifier (see, for example, Patent Document 7), containing a specific dextrin A water-in-oil emulsion (see, for example, Patent Document 8) has been proposed.

However, the water-in-oil emulsions of Patent Documents 2 and 3 have a low effect of improving the physical properties of the dough, and the bread obtained is soft but has a slightly insufficient moist feeling. In low bread, melt-in-the-mouth originating from paste sometimes appeared. In addition to the problem that the bread dough using the oil and fat composition of Patent Document 4 tends to decrease in extensibility, and the bread obtained is soft but lacks moistness, bread with a low moisture content has a small volume. There was a case where it became. Bread using the oil-and-fat composition of Patent Document 5 has a problem that the effect of improving dough physical properties is low, and the effect is low with bread having a high moisture content. The bread using the oil and fat composition of Patent Document 6 has the effect of improving the softness due to the increase in volume, but has a problem that the moist feeling is slightly inferior. In addition, the bread using the oil and fat composition of Patent Document 7 has a problem that the moist feeling is insufficient depending on the type of bread. Bread using the oil and fat composition of Patent Document 8 has a problem that it tends to have a chewy texture with a slightly weak soft texture.
In addition, the methods described in Patent Documents 2 to 8 have a problem that they are less effective in the case of breads that tend to migrate moisture as described above.

On the other hand, various bread improving ingredients may be used in the form of an aqueous liquid or an oil-in-water emulsion in order to improve the uniformity of diffusion of the active ingredients into the dough. Examples of bread-making improving ingredients used in this method include dietary fiber (see, for example, Patent Documents 9 and 10) and specific milk ingredients (see, for example, Patent Documents 11 and 12).
However, with the methods of Patent Documents 9 and 10, there is a problem that the anti-aging effect of the obtained bread is not sufficient, and in particular the soft feeling is insufficient. In addition, the methods of Patent Documents 11 and 12 are insufficient in the effect of suppressing migration of moisture, and there is a problem that the resulting bread lacks softness and moistness.

JP-A-2002-306055 JP-A-03-236734 JP-A-04-144632 JP-A-08-224057 JP 2007-267654 A JP-A-05-219886 JP 2012-125236 A JP 2012-125236 A JP 2011-097923 A JP 2011-097924 A Japanese Patent Application Laid-Open No. 2006-204130 JP 2011-097925 A

Therefore, the object of the present invention is to obtain bread that is soft, has good moistness and melts in the mouth, and is highly resistant to aging even if the bread uses a highly water-absorbing material for the filling, such as raisin bread and soybean flour spread. To provide an oil-and-fat composition for bakery that can be

The inventors of the present invention conducted various studies to achieve the above object, and found that a plastic water-in-oil type emulsified fat composition for bakery containing a specific dietary fiber component can solve the above-described problems of the prior art. I found out.
The present invention has been made based on the above findings, and provides a plastic water-in-oil emulsified fat composition for bakery containing 0.1 to 5% by mass (based on the composition) of water-insoluble and water-swellable dietary fiber. It provides.

The present invention also provides a bakery dough containing the plastic water-in-oil emulsified fat composition for bakery.
In addition, the present invention provides a bakery product which is a heated product of the bakery dough.
Further, the present invention provides a method for preventing aging of bakery products by kneading a water-in-oil plastic emulsified fat composition containing water-insoluble and water-swellable dietary fiber into starch-containing dough.

When the plastic water-in-oil type emulsified fat composition for bakery use of the present invention is used, it is soft, moist and melts well in the mouth. Also, bread with high aging resistance can be obtained.

First, the "water-insoluble and water-swellable dietary fiber" used in the present invention will be described.
As is well known, dietary fiber is nutritionally defined as "all indigestible ingredients in food that cannot be digested by human digestive enzymes" and is classified into water-soluble dietary fiber and insoluble dietary fiber. be. Typical water-soluble dietary fibers include polydextrose, alginic acid, alginate, pectin, glucomannan, agarose (agar), xanthan gum, carrageenan, locust bean gum, methylcellulose, carboxymethylcellulose, guar gum, and indigestible dextrin. Wheat bran, cellulose, lignin, chitin, chitosan, hemicellulose, cereal fiber, fruit fiber and the like are typical examples of insoluble dietary fiber.
Dietary fiber is mainly used as a thickening agent or a gelling agent except for nutrition. This is because dietary fibers are generally polysaccharides with high molecular weights. Here, water-soluble dietary fiber is sometimes classified into cold water soluble and cold water insoluble depending on the difference in solubility, but since both are soluble in hot water, there is no particular difficulty in using them. In the case of insoluble dietary fiber, some tricks are needed in how to use it.
That is, in the case of dietary fiber, such as cellulose, which has extremely low solubility in water, it is used as a fine powder. In addition, in the case of "complex dietary fiber", which is classified as insoluble dietary fiber because it contains some water-soluble dietary fiber but insoluble dietary fiber is the main component, such as grain fiber and fruit fiber, water Although it does not completely dissolve in water, it can hold a large amount (2 to 10 times) of water by swelling, so it can be used as a thickening stabilizer by sufficiently swelling over time. It is done.

The "water-insoluble and water-swellable dietary fiber" used in the present invention is such a "complex dietary fiber". In the present invention, the term "water-insoluble" refers to the property of not completely dissolving in water or hot water and maintaining a dispersed state. In the present invention, the term "water-swellable" refers to the property of not completely dissolving in water or hot water and retaining a large amount (2 to 10 times) of water by swelling. Examples of water-insoluble and water-swellable dietary fibers include apple fiber, citrus fiber, orange fiber, carrot fiber, tomato fiber, bamboo fiber, sugar beet fiber, corn fiber, wheat fiber, barley fiber, rye fiber, soybean fiber. , konjak fiber, low-substituted carboxymethyl cellulose, rice bran, chitin, chitosan, and the like. These dietary fibers may be used alone or in combination of two or more.
Apple fiber, citrus fiber, orange fiber, sugar beet fiber, corn fiber, wheat It is preferable to use one or more of fiber, soybean fiber, konjac fiber, and low-substituted carboxymethyl cellulose, and citrus fiber, orange fiber, wheat fiber, konjac fiber, and low-substituted carboxymethyl cellulose have particularly high water retention. It is more preferred to use one or more of carboxymethylcelluloses, and even more preferred to use citrus fibers and/or low-substituted carboxymethylcellulose. Most preferably, since it has emulsifiability, in addition to being able to produce a stable emulsified oil and fat composition, the texture of bread obtained from bread dough with a large amount of water is particularly excellent, and low-substituted carboxymethyl cellulose is used. use.

The low-substituted carboxymethyl cellulose has a degree of carboxymethyl ether group substitution per glucose unit of preferably 0.01 to 0.4, more preferably 0.03 to 0.38, when the cellulose is subjected to a carboxymethyl etherification method. It is obtained by ether-bonding carboxymethyl groups as follows. While general carboxymethyl cellulose (having a degree of substitution of more than 0.4) is water-soluble, this low-substituted carboxymethyl cellulose is characterized by being water-insoluble and swelling.

The effect of the present invention cannot be obtained even if the water-soluble dietary fiber and the non-swelling insoluble dietary fiber such as cellulose are simply blended in the water phase. This is probably because the above-mentioned "water-insoluble and water-swellable dietary fiber" contains a complex of water-soluble dietary fiber and insoluble dietary fiber. Moreover, in this invention, carboxymethylcellulose sodium salt shall be included in carboxymethylcellulose.

The plastic water-in-oil emulsified fat composition for bakery use of the present invention contains the water-insoluble and water-swellable dietary fiber in an amount of 0.1 to 5% by mass, preferably 0.3 to 5% by mass, based on the composition. % by mass, more preferably 0.4 to 3% by mass. If the content of the dietary fiber is less than 0.1% by mass, the effects of the present invention cannot be obtained, and if the content of the dietary fiber exceeds 5% by mass, the physical properties of the fabric change and the water absorption is adjusted. is required, and the resulting bread has a dry texture. In addition, the water-in-oil type emulsified fat composition cannot be stably produced, and it becomes difficult to uniformly knead the emulsified fat composition into the bakery dough.

The plastic water-in-oil emulsified fat composition for bakery of the present invention preferably contains oligosaccharide and/or dextrin.
As the oligosaccharide and/or dextrin used in the present invention, any water-soluble saccharide other than starch having two or more monosaccharides bound thereto can be used without any problem, but the weight-average molecular weight is preferably 300. to 1,000,000, more preferably 330 to 100,000 are used.

Here, the above oligosaccharides will be described first.
As oligosaccharides that can be used in the present invention, those having 2 to 20 bonds can be used without any problem.
In addition, the above oligosaccharide is preferably an oligosaccharide containing 10 to 90% by mass of saccharides with 3 bonds (hereinafter sometimes referred to as trisaccharides) in order to obtain bread with a particularly good moist feeling. , more preferably 30 to 60% by mass of oligosaccharides, and even more preferably 40 to 50% by mass of oligosaccharides.
Examples of the oligosaccharides include sucrose, lactose, maltose, trehalose, turanose, cellobiose, malto-oligosaccharides, isomalto-oligosaccharides, gentio-oligosaccharides, chitin oligosaccharides, chitosan oligosaccharides, linear oligosaccharides, branched oligosaccharides, raffinose, and galacto-oligosaccharides. sugar, fructooligosaccharide, milk oligosaccharide, soybean oligosaccharide, beet oligosaccharide, agar oligosaccharide (agaro oligosaccharide), sialyl oligosaccharide, palatinose oligosaccharide, xylooligosaccharide, inulooligosaccharide, coupling sugar, nigerooligosaccharide, panose oligosaccharide, Cellooligosaccharides, pectin oligosaccharides, levan oligosaccharides, mannooligosaccharides, cyclic oligosaccharides (cyclodextrin), reduced starch sugars, linear oligosaccharide alcohols, branched oligosaccharide alcohols, galactosyl lactose and the like can be mentioned, and one of them is It is preferable to use one or more of maltooligosaccharides, raffinose, fructo-oligosaccharides, milk oligosaccharides and soybean oligosaccharides. is particularly preferred.
That is, in the present invention, it is most preferable to use malto-oligosaccharides with the above number of bonds.
In the present invention, by using oligosaccharides, it is possible to obtain bread that is soft and has a good moist feeling.

Next, the above dextrin will be described.
The dextrin that can be used in the present invention is obtained by reducing the molecular weight of starch by enzymatic treatment, heat treatment, alkali treatment, acid treatment, or the like, and can be used without particular limitation as long as it is water-soluble. . As the dextrin, those having a weight average molecular weight of 3,600 to 1,000,000 are preferably used, and dextrin having a weight average molecular weight of 5,000 to 50,000 is more preferably used. The dextrin preferably has a DE of 2-10, more preferably 4-8. For the above DE, numerical values obtained by the Willstetter-Schudel method are used.
Here, if the weight average molecular weight exceeds 1,000,000 or the DE is less than 2, the viscosity of the water phase may become too high, making it difficult to produce the emulsified oil and fat composition. On the other hand, if the weight-average molecular weight is less than 3600 or the DE is greater than 10, the properties are similar to those of oligosaccharides, so that when dextrin and oligosaccharides are used in combination as described later, it is difficult to obtain the combined effect. Sometimes.
In the present invention, the use of dextrin makes it possible to obtain soft and crispy bread.

In the present invention, only the above oligosaccharides may be used, only dextrin may be used, and oligosaccharides and dextrin may be used in combination. Preferably, only oligosaccharides are used. Alternatively, oligosaccharide and dextrin are used together. It is more preferable to use oligosaccharide and dextrin together. The reason for this is as follows.
Although dextrin has a high bread-making improving effect, its solubility is lower than that of oligosaccharides. Therefore, when dextrin is used alone, it cannot be contained in a large amount in the aqueous phase. However, by using it together with oligosaccharide, the solubility of dextrin can be improved, the amount of dextrin can be increased, and the resulting bread has a soft and moist feeling and is less sticky. Good crispness is obtained.
In addition, although dextrin is highly effective in improving bread production immediately after baking, when dispersed in bread dough, it may accelerate staleness depending on the composition and type of bread. Acceleration of aging can also be suppressed by using an oligosaccharide together here.

When oligosaccharide and dextrin are used in combination, the preferred mass ratio of oligosaccharide and dextrin is the former: the latter, preferably 50:50 to 99:1, more preferably 51:49 to 97:3, still more preferably 60:40 to 97:3. If the oligosaccharide content is less than 50% by mass, the bread may have a weak moist feeling. On the other hand, when the content ratio of dextrin is less than 1% by mass, there is a possibility that the bread may become crispy.

In addition, even those commercially available as "oligosaccharides" may contain monosaccharides or polysaccharides as impurities. Moreover, what is marketed as "dextrin" generally contains monosaccharide and oligosaccharide components. In the present invention, when calculating the content of oligosaccharides, the content of dextrin, and the ratio of oligosaccharides to dextrin, these contents are taken into account and calculated in terms of pure content. That is, when commercially available "oligosaccharides" are used, the content of monosaccharides contained as impurities should be excluded, and sugars with more than 20 bonds should be included in the dextrin content in the calculation. On the other hand, when commercially available "dextrin" is used, the content of monosaccharides contained as impurities should be excluded, and sugars with 2 to 20 bonds should be included in the oligosaccharide content in the calculation. Also, the content of trisaccharides in oligosaccharides described below is calculated using the oligosaccharide content and the pure content of trisaccharides.

The content of the oligosaccharide and/or dextrin in the plastic water-in-oil emulsified fat composition for bakery use of the present invention is preferably 3 to 3 on the composition basis when the total content of the oligosaccharide and dextrin is the solid content. 25% by mass, more preferably 5 to 20% by mass. If the total content of the oligosaccharide and dextrin is less than 3% by mass, the effects of the present invention, particularly the moist feeling of bread obtained, may be insufficient. On the other hand, if it exceeds 20% by mass, sugar crystals may precipitate during storage of the plastic water-in-oil emulsified oil composition for bakery use.

The plastic water-in-oil emulsified fat composition for bakery use of the present invention has a good milky flavor and melts in the mouth, and when used for bread making, increases the volume of the resulting bread and improves its crispness. It is preferable to contain whey minerals in that it is possible to

Whey mineral is obtained by removing as much protein and lactose as possible from milk or whey, and is characterized by containing a high concentration of milk ash. Therefore, its mineral composition is close to the mineral composition in milk and whey as raw materials.
The whey mineral used in the present invention has a calcium content of less than 2% by mass, preferably less than 2% by mass in the solid content, in that a bakery plastic water-in-oil type emulsified fat composition having a good milky flavor and meltability in the mouth can be obtained. It is preferred to use less than 1% by weight of whey minerals. Incidentally, the lower the calcium content, the better. The calcium content in the solid content of whey minerals can be measured, for example, by high frequency inductively coupled plasma atomic emission spectrometry (ICP), ion chromatography (IC), atomic absorption spectroscopy (AAS). It is preferably measured by coupled plasma atomic emission spectroscopy (ICP).

Whey minerals produced from cow's milk by a conventional method have a calcium content of 5% by mass or more in the solid content. The whey mineral with a calcium content of less than 2% by mass is obtained by removing lactose and protein from milk or whey by membrane separation and / or ion exchange and further cooling to obtain whey mineral. Examples include a method of using acidic whey with reduced milk, or a method of inserting a step of removing calcium when producing whey minerals from sweet whey. From the viewpoint of efficiency and cost for industrial implementation, it is preferable to adopt a method of inserting a step of removing calcium after concentrating minerals to some extent when producing whey minerals from sweet whey. The decalcification method used here is not particularly limited, and known methods such as precipitation by temperature control and holding can be employed.

The content of the whey mineral in the plastic water-in-oil emulsified oil composition for bakery of the present invention is 0.01 to 2% by mass, preferably 0.03 to 1.5% by mass, based on the composition. %, more preferably 0.05 to 1 mass %. If the content of the whey mineral is less than 0.01% by mass, the effect of addition is not observed, and if it exceeds 2% by mass, in addition to feeling bitterness, long-term storage or storage at high temperatures is difficult. Occasionally, emulsification may be disrupted, resulting in syneresis, oil separation, and the like.

The plastic water-in-oil type emulsified oil and fat composition for bakery use of the present invention is intended to improve emulsion stability and higher bread making effects, such as bread volume, crispness, softness, moist feeling, dough improvement, and freeze resistance. preferably contains an emulsifier component.

Examples of the emulsifier component include, but are not limited to, glycerin fatty acid ester, glycerin acetic acid ester, glycerin lactic acid ester, glycerin succinic acid ester, glycerin tartaric acid ester, glycerin citrate fatty acid ester, glycerin diacetyl tartaric acid ester, and the like. glycerin organic acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate and polyoxy Synthetic emulsifiers such as ethylene sorbitan monoglyceride, phospholipids such as soy lecithin, egg yolk lecithin, soy lysolecithin, milk lecithin, egg yolk lecithin, enzyme-treated egg yolk, etc., and natural emulsifying ingredients such as saponin, plant sterols, milk fat globule membrane, etc. mentioned. In the present invention, one or more selected from these can be used as needed. When an emulsifier component is used, the content of the emulsifier component in the plastic water-in-oil type emulsified fat composition for bakery of the present invention is preferably 0.1 to 20% by mass.

Among the above emulsifier components, in the present invention, one or more selected from glycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, glycerin organic fatty acid esters, and phospholipids are preferably used, particularly preferably. It is preferable to use one or more of glycerin fatty acid ester, glycerin organic acid fatty acid ester, and phospholipid together with polyglycerin condensed ricinoleic acid ester. In the case of this combination form, the total content of glycerin fatty acid ester, glycerin organic acid fatty acid ester, and phospholipid in the plastic water-in-oil type emulsified fat composition for bakery of the present invention is preferably 1 to 15% by mass, More preferably 2 to 12% by mass, still more preferably 2 to 9% by mass, most preferably 5 to 9% by mass. The polyglycerol condensed ricinoleic acid ester content in the plastic water-in-oil emulsified fat composition for bakery of the present invention is preferably 0 to 2% by mass, more preferably 0.1 to 1.5% by mass. The mass ratio of the total content of glycerin fatty acid ester, glycerin organic acid fatty acid ester and phospholipid to the content of polyglycerin condensed ricinoleic acid ester is preferably 100:0 to 10:90, more preferably 95. :5 to 20:80.

Fats that can be used in the plastic water-in-oil type emulsified fat composition for bakery of the present invention include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, and sunflower oil. , safflower oil, beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil, butter, various vegetable oils and fats such as butter oil, animal fats and oils, and one or more of these selected from hydrogenation, fractionation and transesterification Examples include processed fats and oils that have been treated. In the present invention, these fats and oils can be used alone, or two or more of them can be used in combination.
The content of fats and oils in the plastic water-in-oil emulsified fat composition for bakery of the present invention is preferably 3 to 95% by mass, including the fats and oils contained in the ingredients other than the above fats and oils. It is preferably 5 to 90% by mass, more preferably 8 to 85% by mass, and most preferably 10 to 80% by mass.

The water that can be used in the plastic water-in-oil type emulsified fat composition for bakery use of the present invention is not particularly limited, and examples thereof include natural water and tap water. The water content of the oil-in-water emulsified oil composition for kneading bakery products of the present invention is preferably 20 to 90% by mass, more preferably 30, including the water contained in the ingredients other than the water. ~70% by mass, more preferably 40-70% by mass, most preferably 50-70% by mass.

The plastic water-in-oil type emulsified fat composition for bakery use of the present invention can be used in general plastic water-in-oil type emulsified fat composition for bakery, if necessary. can be used. Other raw materials include, for example, enzymes, starches, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, milk and dairy products such as skimmed milk powder, casein and whey powder, and simple sugars. Or disaccharides or their sugar alcohols, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, and monascus pigment, antioxidants such as tocopherol and tea extract, wheat protein, soybean protein, etc. Vegetable proteins, eggs and processed egg products, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut pastes, spices, cocoa mass, cocoa powder, grains, beans, vegetables , meat, seafood and other food materials and food additives.
The above and other raw materials can be used arbitrarily as long as they do not impair the purpose of the present invention. It is preferably used within the range of 10% by mass or less.

Next, a preferred method for producing the plastic water-in-oil type emulsified fat composition for bakery use of the present invention will be described.
First, fats and oils are preferably heated to 40 to 70° C., dissolved and homogenized, and then, if necessary, other oil phase components are added to form an oil phase. Aqueous phase ingredients containing oligosaccharides, dextrins, whey minerals, and other ingredients are added, mixed, and emulsified. It is desirable to sterilize it. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger. It is then cooled and plasticized, preferably subjected to a quench plasticization step. Examples of rapid plasticizing equipment include closed continuous tube coolers, margarine manufacturing machines such as votators, combinators and perfectors, and plate heat exchangers. A combination is mentioned.
Nitrogen, air, or the like may be incorporated in any step of producing the plastic water-in-oil type emulsified fat composition for bakery use of the present invention.

The plastic water-in-oil emulsified oil and fat composition for bakery use of the present invention can be used, for example, in the production of bakery products such as bread, sweet buns, Danish pastries, pies, choux, donuts, cakes, cookies, hard biscuits, waffles and scones. , for folding (for roll-in), for kneading, for sand filling, for spreading, and for spray coating, but it is preferable to use for folding (for roll-in) or kneading , It is particularly preferable to use it for kneading.

When the plastic water-in-oil emulsified fat composition for bakery use of the present invention is used as a roll-in fat composition, it can be used in the form of a sheet, a block, a cylinder, or the like. The preferred size for each shape is sheet: length 50 to 1000 mm, width: 50 to 1000 mm, thickness: 1 to 50 mm, block: length 50 to 1000 mm, width 50 to 1000 mm, thickness 50 to 500 mm, circle Columnar: 1-25 mm in diameter and 5-100 mm in length.

Next, the bakery dough of the present invention will be described.
The bakery dough of the present invention is a bakery dough containing the plastic water-in-oil type emulsified fat composition for bakery of the present invention.
Examples of the above bakery dough include pastry dough such as cookie dough, pie dough, choux dough, sable dough, sponge cake dough, butter cake dough, cake donut dough, bread dough, French bread dough, Danish dough, and sweet roll dough. and bread dough such as yeast donut dough. The bakery dough of the present invention is preferably bread dough because the effect of the present invention, particularly the effect of improving resistance to aging, is high.

The content of the plastic water-in-oil emulsified fat composition for bakery of the present invention in the bakery dough of the present invention can be appropriately selected according to the type of bakery dough. It is 5 to 200 parts by mass, preferably 50 to 150 parts by mass, per 100 parts by mass of starch contained in the dough. In the case of bread dough, the amount is 2 to 35 parts by weight, preferably 5 to 20 parts by weight, per 100 parts by weight of starch contained in the dough.

Water and starches are used as raw materials for the bakery dough of the present invention. The water used for the bakery dough of the present invention is not particularly limited, and examples thereof include natural water and tap water. Examples of starches used in the bakery dough of the present invention include, for example, strong flour, semi-strong flour, all-purpose flour, soft flour, durum flour, whole wheat flour, other grain flours such as rye flour, barley flour, rice flour, and almond flour. Nut powder such as flour, hazelnut powder, cashew nut powder, oat flour, pine nut powder, corn starch, waxy corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, starch such as glutinous rice starch, and gelatinized Examples include modified starch that has been subjected to one or more treatments selected from treatment, decomposition treatment, etherification treatment, esterification treatment, cross-linking treatment, micronization, grafting treatment, and the like.

In the bakery dough of the present invention, if necessary, other raw materials that can be used as general confectionery and bread making ingredients can be used. Other raw materials include, for example, water, oils and fats, yeast, sugars and sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, eggs, milk and dairy products, cheeses, distilled liquors, and brewed liquors. , various liqueurs, emulsifiers, leavening agents, inorganic salts, salt, baking powder, yeast foods, cacao and cocoa products, coffee and coffee products, herbs, beans, proteins, preservatives, bittering agents, acidulants, pH adjusters, shelf life Examples include various food materials and food additives such as improvers, enzymes, fruits, fruit juices, jams, fruit sauces, seasonings, spices, and fragrances.

The above and other raw materials can be used arbitrarily as long as they do not impair the effects of the present invention. It is used in an amount of preferably 30 to 100 parts by mass, more preferably 30 to 70 parts by mass, based on 100 parts by mass of starches. In addition, the raw materials other than water are preferably used in a total amount of 100 parts by mass or less, more preferably 50 parts by mass or less, with respect to 100 parts by mass of the starches. In addition, when a raw material containing moisture is used as the other raw material, the water contained in the other raw material is also included in the above water.

Next, the method for producing the bakery dough of the present invention will be described.
The bakery dough of the present invention can be produced by incorporating the plastic water-in-oil emulsified fat composition for bakery use of the present invention into the dough. The method for incorporating the plastic water-in-oil emulsified fat composition for bakery into the dough may be either folding or kneading, but kneading is preferred.
In addition, when the bakery dough of the present invention is bread dough, the manufacturing method may be any bread making method that is conventionally used as a bread making method, such as a medium dough method, a direct kneading method, a liquid dough method, a medium noodle method, a hot water dough method, etc. law can be adopted. In the case of production by the sponge method, the plastic water-in-oil emulsified oil composition for bakery of the present invention may be kneaded into the sponge dough or added to the main dough, but it is kneaded into the main dough. is preferred.

Moreover, the obtained bakery dough of the present invention can be refrigerated or frozen.
Next, the bakery product of the present invention will be described.
The bakery product of the present invention is obtained by appropriately molding the above-described bakery dough of the present invention, removing proofing, retarding and resting if necessary, and then heating.
In the molding, any shape may be used, and the mold may be filled. These moldings may be performed manually or fully automatically using a continuous line.

Examples of the heating include baking, frying, steaming, and steaming, and one or two or more treatments selected from these can be performed.
The heating conditions for baking vary depending on the type of bakery product. For example, when using an oven, the temperature is preferably 150 to 240° C. for 4 to 40 minutes, more preferably 180 to 230° C. for 8 to 30 minutes. The heating conditions for frying are preferably 180 to 260° C. for 1 to 10 minutes, more preferably 200 to 250° C. for 2 to 5 minutes.

Among them, the bakery product of the present invention, as described above, has a high effect of the present invention, particularly a high anti-aging effect, and can be used as bread such as raisin bread in which water-absorbing food materials such as dried fruits are dispersed, or melon bread. Bread that is easy to lose moisture due to moisture transfer, such as composite bread with dough that easily absorbs water, and bread filled with a filling material containing a large amount of starch, such as kinako spread, by sandwiching and / or topping. Preferably.
The bakery products of the present invention thus obtained are soft, moist and melt in the mouth. In addition, even breads that use highly water-absorbing materials for filling, such as raisin bread and soybean flour spread, are breads with high aging resistance.

Further, the anti-aging method of the bakery products of the present invention is described.
The anti-aging method for bakery products of the present invention is characterized by using a plastic water-in-oil type emulsified fat composition for bakery containing water-insoluble and water-swellable dietary fiber in starch-containing dough. In particular, it is possible to obtain bread with high resistance to aging even with bread that uses a highly water-absorbing material for filling, such as raisin bread and soybean flour spread. In this specification, aging of bakery products means that bakery products, which had a soft and moist texture immediately after baking, have a hard and dry texture over time due to aging of the starch that is the main component of the bakery products. means to change to
In the bakery product aging prevention method of the present invention, for points not specifically described in detail, the above-mentioned descriptions of the plastic water-in-oil emulsified oil composition for bakery, bakery dough, and bakery product of the present invention are appropriately applied. can do.

EXAMPLES The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples and the like.

<Production of whey mineral A>
After separating the sweet whey obtained as a by-product when producing cheese with a nanofiltration membrane, it is further concentrated to a solid content of 20% by mass by reverse osmosis filtration membrane separation, and then heat-treated at 80 ° C. for 20 minutes. The resulting precipitate was removed by centrifugation, concentrated by an evaporator, and diluted with water so that the solid content was 40% by mass. The calcium content in the solid content of the obtained whey mineral A was 0.4% by mass.

<Production of plastic water-in-oil type emulsified oil composition for bakery>
[Example 1]
45% by mass of rapeseed liquid oil, 45% by mass of random transesterified oil of palm super olein (iodine value 65) and 55% by mass of palm stearin mixed uniformly, 5 parts by mass of glycerin monopalmitate, 0.5 parts by mass of succinic acid fatty acid ester, 0.5 parts by mass of polyglycerin condensed ricinoleic acid ester, 0.01 part by mass of mixed tocopherol liquid and 0.1 part by mass of fragrance were added, mixed, and dissolved in the oil phase at 70°C. kept warm.
On the other hand, to 27.54 parts by mass of water, 10 parts by mass of oligosaccharide (trade name “Puretose S” manufactured by San-ei Sugar Chemical Co., Ltd.) (content of sugar with 3 bonds: 46%), and dextrin (DE = 8, Weight average molecular weight = 30000, derived from waxy corn, 17% by mass of saccharides with 1 to 7 bonds, 0.5% by mass of monosaccharides, 3% by mass of trisaccharides) 0.5 parts by mass, the above whey mineral A0. 05 parts by mass and 0.3 parts by mass of purified salt are dissolved, and low-substituted carboxymethyl cellulose (manufactured by Nippon Paper Chemicals, trade name "Sunrose SLD-FM", degree of carboxymethyl ether group substitution = 0.2 ~ 0.3) An aqueous phase was prepared by adding and dispersing 0.5 parts by mass.
After adding the water phase to the oil phase to produce a preliminary emulsified liquid, it is sterilized with steam at 90° C. for 1 minute, and then rapidly cooled and plasticized using a combinator to produce the bakery of the present invention. A plastic water-in-oil type emulsified fat composition 1 was obtained.

[Example 2]
Examples except that the amount of dextrin used in Example 1 was changed from 0.5 parts by mass to 0.1 parts by mass, and the amount of water was changed from 27.54 parts by mass to 27.94 parts by mass. A plastic water-in-oil type emulsified fat composition 2 for bakery use was obtained according to the blending and manufacturing method of 1.

[Example 3]
In place of the low-substituted carboxymethyl cellulose used in Example 1, citrus fiber (manufactured by Torigoe Flour Milling Co., Ltd., trade name "Citrify 100FG") was used. A type emulsified oil composition 3 was obtained.

[Example 4]
The amount of low-substituted carboxymethyl cellulose used in Example 1 was changed from 0.5 parts by mass to 0.3 parts by mass, and the amount of water was changed from 27.54 parts by mass to 27.74 parts by mass. A water-in-oil type emulsified fat composition 4 for bakery use of the present invention was obtained according to the formulation and production method of Example 1 except for the above.

[Example 5]
The amount of low-substituted carboxymethyl cellulose used in Example 1 was changed from 0.5 parts by mass to 3.5 parts by mass, and the amount of water was changed from 27.54 parts by mass to 24.54 parts by mass. A water-in-oil type emulsified fat composition 5 for bakery use of the present invention was obtained according to the formulation and production method of Example 1 except for the above.

[Example 6]
The composition of Example 1 except that the amount of oligosaccharide used in Example 1 was changed from 10 parts by mass to 3 parts by mass, and the amount of water was changed from 27.54 parts by mass to 34.54 parts by mass. - A plastic water-in-oil type emulsified fat composition 6 for bakery use was obtained according to the manufacturing method.

[Example 7]
The composition of Example 1, except that the amount of oligosaccharide used in Example 1 was changed from 10 parts by mass to 22 parts by mass, and the amount of water was changed from 27.54 parts by mass to 15.54 parts by mass. - A plastic water-in-oil type emulsified fat composition 7 for bakery use was obtained according to the manufacturing method.

[Example 8]
The composition and production method of Example 1 was followed except that the amount of oligosaccharide used in Example 1 was changed from 10 parts by mass to 5.5 parts by mass, and the amount of dextrin was changed from 0.5 parts by mass to 5 parts by mass. A plastic water-in-oil emulsified oil composition 8 for bakery use of the present invention was obtained.

[Example 9]
The amount of oligosaccharide used in Example 1 was changed from 10 parts by mass to no addition, the amount of dextrin was changed from 0.5 parts by mass to 10 parts by mass, and the amount of water was changed from 27.54 parts by mass. A plastic water-in-oil type emulsified fat composition 9 for bakery use was obtained according to the formulation and production method of Example 1, except that the content was changed to 28.04 parts by mass.

[Example 10]
The formulation of Example 1 except that the amount of dextrin used in Example 1 was changed from 0.5 parts by mass to no addition, and the amount of water was changed from 27.54 parts by mass to 28.04 parts by mass. - The plastic water-in-oil type emulsified fat composition 10 for bakery use of the present invention was obtained according to the manufacturing method.

[Example 11]
A plastic water-in-oil type emulsified fat composition 11 for bakery use was obtained according to the formulation and production method of Example 1, except that the oligosaccharide used in Example 1 was changed to white sugar.

[Example 12]
The dextrin and oligosaccharide used in Example 1 were changed to no additives, and the blending amount of water was changed from 27.54 parts by mass to 38.04 parts by mass. A plastic water-in-oil type emulsified fat composition 12 for bakery was obtained.

[Example 13]
The formulation of Example 1 except that the amount of glycerin monopalmitate used in Example 1 was changed from 5 parts by mass to 2 parts by mass, and the amount of mixed oil was changed from 55 parts by mass to 58 parts by mass. - A plastic water-in-oil type emulsified fat composition 13 for bakery use was obtained according to the manufacturing method.

[Example 14]
The formulation of Example 1 except that the amount of glycerin monopalmitate used in Example 1 was changed from 5 parts by mass to 10 parts by mass, and the amount of mixed oil was changed from 55 parts by mass to 50 parts by mass. - A plastic water-in-oil type emulsified fat composition 14 for bakery use was obtained according to the manufacturing method.

[Example 15]
The bakery of the present invention was prepared according to the formulation and manufacturing method of Example 1, except that the succinic fatty acid ester used in Example 1 was changed to no additive, and the blending amount of the mixed oil was changed from 55 parts by mass to 55.5 parts by mass. A plastic water-in-oil type emulsified fat composition 15 was obtained.

[Example 16]
The blending amount of glycerin monopalmitate used in Example 1 was changed from 5 parts by mass to 1 part by mass, the succinic acid fatty acid ester and polyglycerin condensed ricinoleate were changed to no addition, and the blending amount of the mixed oil was changed to 55. A plastic water-in-oil emulsified fat composition 16 for bakery use of the present invention was obtained according to the formulation and production method of Example 1, except that the amount was changed from 60 parts by mass.

[Example 17]
The whey mineral A used in Example 1 was changed to no additive, and the blending amount of water was changed from 27.54 parts by mass to 27.59 parts by mass. A plastic water-in-oil emulsified fat composition 17 for bakery was obtained.

[Comparative Example 1]
The amount of low-substituted carboxymethyl cellulose used in Example 1 was changed from 0.5 parts by mass to no addition, and the amount of water was changed from 27.54 parts by mass to 28.04 parts by mass. According to the formulation and production method of Example 1, a comparative example of a water-in-oil emulsified fat composition 18 for bakery use was obtained.

[Comparative Example 2]
Except for changing the blending amount of the low-substituted carboxymethyl cellulose used in Example 1 from 0.5 parts by mass to 6 parts by mass and further changing the blending amount of water from 27.54 parts by mass to 22.04 parts by mass. According to the blending and manufacturing method of Example 1, a comparative water-in-oil type emulsified fat composition 19 for bakery use was obtained.

[Comparative Example 3]
A plastic water-in-oil emulsified oil composition 20 for bakery use was obtained according to the formulation and production method of Example 1, except that xanthan gum was used in place of the low-substituted carboxymethyl cellulose used in Example 1.

Total content of oligosaccharide and dextrin, oligosaccharide:dextrin (mass ratio), trisaccharide/oligosaccharide (% by mass), composition Table 1 shows the water content (% by mass) in the composition and the oil content (% by mass) in the composition.
In addition, the obtained bakery plastic water-in-oil emulsified fat compositions 1 to 20 were subjected to bakery test 1 and storage test 1 below.

<Bakery Test 1: Raisin Bread>
[Examples 18 to 34 and Comparative Examples 4 to 6]
The bread doughs and raisin breads of Examples 18 to 34 and Comparative Examples 4 to 6 were obtained by using the above bakery plastic water-in-oil emulsified oil compositions 1 to 20 as kneading oils and fats according to the following formulation and production method. The resulting raisin bread was evaluated for texture (softness, moistness, meltability in the mouth) according to the following evaluation methods and evaluation criteria.

(Formulation and manufacturing method)
70 parts by mass of strong flour, 2 parts by mass of fresh yeast, 0.1 parts by mass of yeast food, and 40 parts by mass of water are added to a mixer bowl, and mixed using a hook for 2 minutes at low speed and 2 minutes at medium speed to form a medium dough. Obtained. The kneading temperature was 24°C. This sponge dough was placed in a dough box, and the sponge dough was fermented for 4 hours in a constant temperature room with a temperature of 28° C. and a relative humidity of 85%. The endpoint temperature was 29°C. The dough that has undergone medium seed fermentation is put into the mixer bowl again, and 30 parts by weight of strong flour, 1.8 parts by weight of salt, 5 parts by weight of white sugar, 1 part by weight of skim milk powder, and 20 parts by weight of water are added. Mixed for 3 minutes at low speed and 3 minutes at medium speed. Here, 10 parts by mass of each of the above bakery plastic water-in-oil emulsified oil compositions 1 to 20 were added, and using a hook, mixing was performed at low speed for 3 minutes and medium speed for 4 minutes, and 20 masses of raisins rehydrated with hot water. parts were added and mixed at low speed for 1 minute to obtain a raisin bread dough. The kneading temperature of the obtained raisin bread dough was 28°C. Here, after 30 minutes of floor time, it was divided into pieces of 1200 g and rounded. Next, after taking a bench time of 20 minutes, one-loaf molding was performed, placed in a one-loaf mold, 38 ° C., 85% relative humidity, after removing proofing for 55 minutes, placed in a fixed oven set at 200 ° C. and baked for 40 minutes. , got raisin bread.

(Evaluation method and evaluation criteria)
The texture (softness, moistness and meltability in the mouth) of the raisin bread that had been allowed to cool at 25° C. for 1 hour after baking was evaluated on the following 4-grade scale, and the results are shown in [Table 2].
A part of the raisin bread after standing to cool for 1 hour was sealed in a polyethylene bag, opened after 3 days, and the aging resistance was evaluated in the following 4 stages. The results are also shown in [Table 2]. .
・Evaluation criteria for texture (softness):
A: Very good.
○: Good.
Δ: Slightly unsatisfactory.
x: Poor.
・Evaluation criteria for texture (moisture):
A: Very good.
◯: Good.
Δ: Feeling of dryness is felt, somewhat poor.
x: A feeling of dryness is strong, and it is unsatisfactory.
・Evaluation criteria for texture (melting in the mouth):
(double-circle): It is crisp and very favorable.
◯: Crisp and good.
Δ: Feeling sticky, slightly unsatisfactory.
x: Stickiness is strong and it is poor.
・ Evaluation criteria for aging resistance:
⊚: The same good softness and moist feeling as immediately after baking can be felt, and it has excellent aging resistance.
◯: Soft and moist feeling is felt, and aging resistance is good.
Δ: Soft, but slightly dry, and somewhat poor in aging resistance.
x: There is a clear feeling of dryness, and the aging resistance is poor.

<Bakery test 2: Sweet bread filled with soybean flour spread>
[Examples 35 to 37 and Comparative Examples 7 to 9]
The bread doughs of Examples 35-37 and Comparative Examples 7-9 were obtained by using the above plastic water-in-oil emulsified fat compositions 1, 4, 5, 18, 19 and 20 for bakery as fats and oils for kneading, and using the following formulation and production method. and sweet bread. The resulting sweet bread was evaluated for texture (softness, moistness, meltability in the mouth) according to the following evaluation methods and evaluation criteria.

(Formulation and manufacturing method)
70 parts by mass of strong flour, 3 parts by mass of fresh yeast, 0.1 parts by mass of yeast food, 3 parts by mass of white sugar and 40 parts by mass of water are put into a mixer bowl, and using a hook, mix at low speed for 2 minutes and medium speed for 2 minutes. The mixture was mixed for a minute to obtain a medium dough. The kneading temperature was 24°C. This sponge dough was placed in a dough box, and the sponge dough was fermented for 4 hours in a constant temperature room with a temperature of 28° C. and a relative humidity of 85%. The endpoint temperature was 29°C.
The dough that has undergone middle seed fermentation is put into the mixer bowl again, and 30 parts by weight of strong flour, 15 parts by weight of white sugar, 2 parts by weight of skimmed milk powder, 1.2 parts by weight of salt and 23 parts by weight of water are added. The mixture was kneaded for 3 minutes at a low speed and then for 3 minutes at a medium speed. Here, 20 parts by mass of each of the above bakery plastic water-in-oil emulsified oil compositions 1, 4, 5, 18, 19 and 20 were added, and using a hook, low speed for 3 minutes, medium speed for 3 minutes, Mixing was carried out at high speed for 1 minute to obtain a pastry dough. The kneading temperature of the resulting sweet bread dough was 28°C.
The obtained sweet bread dough was divided into 50 g portions after 30 minutes of floor time. After another 30 minutes of bench time, it was round-molded, 38° C., 85% relative humidity, 50 minutes of proofing, and then baked in a fixed oven set at 200° C. for 10 minutes.

(Evaluation method and evaluation criteria)
The texture (softness, moistness, and meltability in the mouth) of the sweet bread that was allowed to cool at 25°C for 1 hour after baking was evaluated on the following 4-grade scale, and the results are shown in [Table 3].
After cooling for 1 hour, part of the sweet bread is split on the back, and the soybean flour spread obtained by the following composition and manufacturing method is linearly filled (20 g) using a piping bag, sealed in a polyethylene bag, and opened after 3 days. Then, the resistance to aging was evaluated according to the following four grades, and the results are also shown in [Table 3].

・Evaluation criteria for texture (softness):
A: Very good.
○: Good.
Δ: Slightly unsatisfactory.
x: Poor.
・Evaluation criteria for texture (moisture):
A: Very good.
◯: Good.
Δ: Feeling of dryness is felt, somewhat poor.
x: There is a feeling of dryness, and it is unsatisfactory.
・Evaluation criteria for texture (melting in the mouth):
(double-circle): It is crisp and very favorable.
◯: Crisp and good.
Δ: Feeling sticky, slightly unsatisfactory.
x: Stickiness is strong and it is poor.

(Formulation and manufacturing method of soybean flour spread)
An oil phase consisting of 30 parts of palm oil, 15 parts of rapeseed oil and 0.2 parts of lecithin is dissolved at 70 ° C., 12.0 parts of soybean flour and 0.5 parts of decaglycerin monooleate of HLB 13 are added, and mixed with a homomixer. After stirring and mixing for 2 minutes at high speed rotation, quenching and plasticization were performed, 42.3 parts of granulated sugar was then added, mixed at low speed for 3 minutes with a vertical mixer, and then cooled to 5°C to obtain a soybean flour spread.

・ Evaluation criteria for aging resistance:
⊚: The same good softness and moist feeling as immediately after baking can be felt, and it has excellent aging resistance.
◯: Soft and moist feeling is felt, and aging resistance is good.
Δ: Soft, but slightly dry, and somewhat poor in aging resistance.
x: There is a clear feeling of dryness, and the aging resistance is poor.

Claims (8)

Contains 0.1 to 5% by mass (composition basis) of water-insoluble and water-swellable dietary fiber that is at least one selected from low-substituted carboxymethyl cellulose and citrus fiber,
Further, a bakery plastic water-in-oil containing 3 to 25% by mass (based on the composition) of oligosaccharides having a ratio of saccharides with 3 bonds of 10 to 90% by mass and/or dextrin having a DE of 2 to 10 in total of 3 to 25% by mass. A water-in-oil type emulsified fat composition for bakery use, which is used for kneading into the dough of bread in which dried fruits are dispersed, melon bread, or bread sandwiched and/or topped with soybean flour spread. things . The plastic water-in-oil emulsified fat composition for bakery according to claim 1, which contains 0.1 to 5% by mass (based on the composition) of low-substituted carboxymethyl cellulose. The plastic water-in-oil type emulsified fat composition for bakery according to claim 1 or 2, further comprising whey minerals. The plastic water-in-oil type emulsified oil and fat composition for bakery according to any one of claims 1 to 3, further comprising an emulsifier component. A bakery dough containing the plastic water-in-oil type emulsified fat composition for bakery according to any one of claims 1 to 4. The bakery dough according to claim 5, which is bread dough. A bakery product which is a heated bakery dough according to claim 5 or 6. Contains 0.1 to 5% by mass (based on the composition) of water-insoluble and water-swellable dietary fiber that is at least one selected from low-substituted carboxymethyl cellulose and citrus fiber, and the ratio of saccharides with 3 bonds is 10 A plastic water-in-oil type emulsified fat composition for bakery, containing 3 to 25% by mass (based on the composition) of oligosaccharides of up to 90% by mass and/or dextrins having a DE of 2 to 10, is added to starch-containing A method for preventing aging of a bakery product to be kneaded into dough, wherein the bakery product is bread in which dried fruits are dispersed, melon bread, or bread sandwiched and/or topped with soybean flour spread.