JPH11221017A - Oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil and fat composition useful for production of bread or the like having flavor and palate feeling with good texture, inherent in bread, and retaining them intact even when heated in a microwave oven by dispersing specific starch and protease in the oil and fat. SOLUTION: This oil and fat composition, which is not emulsified, is obtained by dispersing (B) processed starch swollen with water and (C) protease (e.g. trypsin) in (A) oil and fat (e.g. palm oil). The processed starch is preferably modified, partly or totally, into the alpha state, obtained by treating the raw starch with propylene oxide into the oxide-crosslinked, hydroxypropyl ether, which is then treated into the alpha state and dried, in such a way to keep the surface structure of the raw starch. The component B is preferably composed of 100 pts.wt. of the processed starch swollen with 20 to 500 pts.wt. of water. The oil and fat composition is preferably composed of 20 to 90 wt.% of the component A, 0.3 to 80 wt.% of the component B and 0.2 to 1.0 wt.% of the component C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fat and oil composition for kneading bread containing a modified starch and a protease swollen with water, and more particularly to a method for producing bread suitable for heating in a microwave oven. The present invention relates to an oil and fat composition that can be obtained.

[0002]

2. Description of the Related Art In recent years, bread products to be heated and eaten, such as hamburgers and hot docks, have been distributed and stored in a refrigerator or frozen, and have been eaten by reheating in a microwave oven at stores and at home. ing. However, when ordinary bread is heated in a microwave oven, not only does the surface of the bread become wrinkled, the appearance deteriorates, but also the `` hiki '' becomes a strong and crisp texture, and the original taste of bread can be tasted. Did not. In particular, baked goods such as hamburgers and hot docks that have been sandwiched or filled with bread are heated in a microwave oven until the ingredients are sufficiently heated because the temperature of the hamburger and sausage parts is slower than the bread part. , There is a problem that the bread part is excessively heated and the deterioration of the texture becomes more remarkable. On the other hand, if the heating time is shortened so as not to deteriorate the texture of the bread part, the ingredients will be insufficiently heated and the original taste cannot be felt, so microwave heating is performed until the ingredients are sufficiently heated. Even so, bread that does not change the texture was required.

[0003] In order to solve this problem, a method of adding a large amount of fats and oils in bread dough as 10 to 30%, and further cutting the glue (Japanese Patent Application Laid-Open No. 63-287435), an emulsifier such as sucrose fatty acid ester, etc. A large amount of 1 to 6% with respect to flour (Japanese Patent Application Laid-Open No. 2-22639), a method of adding a pregelatinized starch and a water-retaining dietary fiber (Japanese Patent Application Laid-Open No. 4-36140), A method of blending a composition in which an emulsifier in a liquid crystal state and a protease, an amylase and a water retention agent are mixed (Japanese Patent Laid-Open No. 5-68)
466), a method of replacing a part of flour with rice flour, and further adding vital gluten to adjust the amount of protein derived from flour (JP-A-5-15298).

[0004]

However, in the method described in Japanese Patent Application Laid-Open No. 63-287435, it is not possible to impart sufficient microwave oven heating resistance, and bread products which can be applied to cut the glue are not available. It will be limited. Further, according to the method described in Japanese Patent Application Laid-Open No. 2-222639,
Since the emulsifier is used in a large amount, the texture is messed up, and the taste of the emulsifier impairs the original flavor of bread.
Also, JP-A-4-36140, JP-A-5-68466
The methods described in JP-A-5-158298 and JP-A-5-15298 can also provide a certain degree of resistance to microwave heating, but when the components of a hamburger or hot dock are heated in a microwave oven until the ingredients are sufficiently warmed, the above-described method is applied. There were drawbacks such as deterioration of the feeling and generation of wrinkles on the surface.

Accordingly, it is an object of the present invention to provide a microwave oven which has a good flavor inherent in bread and a texture with "crispness" and which does not deteriorate in texture and appearance even when heated in a microwave oven. An object of the present invention is to provide an oil / fat composition capable of producing breads suitable for heating.

[0006]

SUMMARY OF THE INVENTION The present invention provides the above object,
The present invention has been achieved by providing a fat and oil composition characterized in that a modified starch and a protease swollen with water are dispersed in a fat and oil and are not an emulsion.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The fat and oil composition of the present invention will be described below in detail. Oils and fats used in the present invention are not particularly limited, for example, palm oil, palm kernel oil, coconut oil,
Various vegetable oils such as corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil, animal fats and the like, and hydrogenation, fractionation and Processed fats and oils which have been subjected to one or more treatments selected from transesterification are exemplified. In the present invention, these fats and oils can be used alone,
Alternatively, two or more kinds can be used in combination. The amount of the fat or oil is preferably 20 to 90% by weight (hereinafter abbreviated as%) in the fat or oil composition of the present invention, and more preferably 40 to 80%.

[0008] The modified starch used in the present invention is not particularly limited, but retains the surface structure of raw starch,
As a result, it is preferable that the modified starch is resistant to degradation by enzymes, has aging resistance, and has water swelling power. As long as it has the above properties, commercially available ones can be used. As the modified starch, starch subjected to hydroxypropyl etherification treatment with propylene oxide and acid crosslinking treatment is pregelatinized and dried so as to maintain the surface structure of the raw starch, pregelatinized modified starch and And / or partially pregelatinized starch. The method of subjecting the starch to hydroxypropyl etherification and acid crosslinking with propylene oxide is not particularly limited, and any known method can be used.

The modified starch in the oil and fat composition of the present invention is obtained by swelling the above modified starch with water. As a method of swelling the modified starch with water, for example, a method of swelling the modified starch with water by charging a powder of the modified starch into a powder mixer and spraying water with stirring, At the time of production, modified starch is added as a powder in fats and oils, dispersed,
There is a method in which the modified starch in the fat is swelled with water by adding water to the fat.

The water used to swell the modified starch is not particularly limited, and may be any of ordinary tap water, mineral water, ion-exchanged water, distilled water, and the like. May be used in combination.
It is also possible to adjust the water activity of water such as pH, salt concentration, sugar concentration, etc., and to improve the stability against bacteria and fungi by adding various preservatives.

The amount of water is preferably 20 to 500 parts by weight per 100 parts by weight of the modified starch (hereinafter abbreviated as “parts”).
Parts, more preferably from 22 to 300 parts, most preferably from 25 to 200 parts. If the amount of water is less than 20 parts,
Chemically modified starch does not absorb water and swell in the oil and fat composition, and the powder component of the starch tends to settle in the mixing tank and piping, causing inconvenience and the oil and fat containing a hard powder component. In some cases, such a problem may occur that abrasion inside the manufacturing machine in the forming process is accelerated. On the other hand, when the amount is more than 500 parts, the water content in the oil and fat composition becomes too high, and exceeds the limit of the amount of water that can be held in the modified starch, so that it becomes a so-called emulsion, and the water-in-oil type emulsified state It is preferable to be within the above-mentioned range, since the stability of the oil-and-fat composition in which the external phase is an oil phase is lowered, and adverse effects such as water separation are likely to occur. The maximum amount of water is the maximum water retention capacity (water absorption capacity) of the modified starch used in the present invention. Normal starch powder contains about 5 to 15% of existing moisture, but such moisture is not enough to carry out the present invention. Further, the existing moisture may be added to the amount of water.

The compounded amount of the modified starch swollen with water is preferably 0.3 to 80 in the oil or fat composition of the present invention.
%, More preferably 3 to 50%. If the amount of the modified starch swollen with water is less than 0.3%, the texture of the bread may deteriorate when the baked bread is heated in a microwave oven using the bread dough as a fat for kneading. is there. On the other hand, if it is more than 80%, the bread dough may be poorly stretched when used as a kneading fat.

In the oil / fat composition of the present invention, the above-mentioned modified starch is dispersed in the oil / fat which becomes the external phase in a state of swelling with water absorption while retaining the starch particles. As a result, since the starch particles of the moderately swollen modified starch are coated on the fat or oil serving as the outer phase, even when added to the dough and kneaded, rapid water absorption of the modified starch does not occur, and under ordinary kneading conditions,
Gluten can absorb water sufficiently and a good dough is formed.

The protease used in the present invention includes pepsin, papain, trypsin and the like.
Among these, it is preferable to use trypsin. In the present invention, by using a protease as an enzyme,
The protein in the flour, which is the ingredient of the bread, is moderately decomposed,
Curing of gluten when the baked bread is heated in a microwave oven is suppressed, and the protease slowly acts on the bread dough, so that the bread dough does not drop. The amount of the protease is preferably 0.2 to 1.0%, more preferably 0.25 to 1.0%, in the oil and fat composition of the present invention.
0.5%, most preferably 0.3-0.4%.

When the protease to be incorporated into the oil or fat composition of the present invention is converted into a titer, it is preferably 0.66 to 0.66.
3.3 AU units, more preferably 0.825 to 1.6
5 AU units, most preferably 0.99 to 1.32 AU units. This titer can be measured by using hemoglobin as a substrate in an environment adjusted to pH 7.5 with an M / 25 phosphate buffer, adding 1 ml of an enzyme solution, and adding 10 ml at 25 ° C.
When the reaction was carried out for 1 minute, the amount of activity that released an absorbance at 275 nm corresponding to 1 μg of tyrosine per minute as a TCA-soluble component was defined as 1 AU unit.

The oil or fat composition of the present invention may contain, as necessary, an emulsifier for strengthening gluten in bakery dough, an oxidizing agent for forming a strong gluten film by oxidizing gluten, in order to impart microwave heating resistance, Enzymes other than proteases that improve the elongation of the gluten membrane can also be added.

The emulsifier is not particularly restricted but includes, for example, monoglycerin fatty acid ester (MG), sucrose fatty acid ester (SE), sorbitan fatty acid ester (SOE) and propylene glycol fatty acid ester (P
GME), lecithin (LC), organic acid monoglyceride (organic acid MG), polyglycerin fatty acid ester (PG
E), polyglycerin condensed ricinoleate (P
GPR), calcium stearoyl lactate (CSL), sodium stearoyl lactate (SSL), and the like. In the present invention, one or more of these emulsifiers can be used, preferably a monoglycerin fatty acid ester and an organic acid monoglyceride are used in combination, and more preferably a monoglycerin fatty acid ester and a succinic monoglyceride are used. And / or diacetyltartaric acid monoglyceride may be used. The blending amount of the emulsifier in the oil and fat composition of the present invention is preferably 0 to 30%, more preferably 0 to 20%, and most preferably 0 to 8%. If the blending amount of the emulsifier is more than 30%, adverse effects of the emulsifier such as deterioration in flavor and texture in the final product will appear.

The oxidizing agent is not particularly restricted but includes, for example, ascorbic acid, sodium ascorbate, potassium ascorbate, potassium bromate and potassium iodate. These oxidizing agents may be used alone or in combination of two or more. It is preferable to use ascorbic acid, sodium ascorbate, and potassium ascorbate. The compounding amount of the oxidizing agent is
In the oil and fat composition of the present invention, preferably 0.001 to 1%,
More preferably, it is 0.01 to 0.5%. If the amount of the oxidizing agent is less than 0.001%, the effect of improving the dough by the oxidizing agent does not appear. If the amount is more than 1%, the oxidizing agent excessively acts, and the dough becomes too tight and hard. It is not preferable because the fabric becomes poor in quality and quality.

As enzymes other than the above-mentioned proteases,
One or more enzymes selected from fibrinolytic enzymes such as cellulase, hemicellulase and pentosanase can be mentioned. Further, to the oil or fat composition of the present invention, if necessary, taste components such as sugars, dairy products, flavors, and seasonings, pigments, antioxidants, pH adjusters, and the like may be added.

Next, a method for producing the oil / fat composition of the present invention will be described. As a first method, the fat or oil is heated, and if necessary, an emulsifier is added thereto and dissolved to form an oil phase. On the other hand, water is sprayed on the modified starch to prepare a swollen modified starch. The prepared swelled starch is added to and dispersed in the oil phase. Then, this is heat-sterilized and plasticized by cooling. The oxidizing agent and enzymes that lack heat stability are plasticized by rapid cooling, and after cooling, are added and mixed to obtain the oil and fat composition of the present invention.

As a second method, the fats and oils are heated, and if necessary, an emulsifier is added thereto and dissolved to form an oil phase. The modified starch is added and dispersed in powder form. And
While the oil phase is being stirred, water is gradually added. The modified starch dispersed in the oil phase by the added water is in a state of water absorption and swelling. Then, this is heat-sterilized and plasticized by cooling. Oxidizing agents and enzymes that lack heat stability plasticize rapidly,
After cooling, the mixture is added and mixed to obtain the oil and fat composition of the present invention. The oil and fat composition of the present invention thus obtained is not an emulsified product (a state of water-in-oil type emulsified) because all the water is absorbed by the modified starch.

When the oil or fat composition of the present invention is used in bread dough, the amount added to the bread dough is preferably 5 to 35 parts, more preferably 8 to 25 parts, based on 100 parts of flour used in the bread dough. More preferably, 10 to 20
Department. If the amount is less than 5 parts, it is not preferable because sufficient microwave heating resistance cannot be obtained when the microwave is heated. If the amount is more than 35 parts, the dough mixing balance is lost and workability is deteriorated. Good products cannot be obtained. In this case, the flour used as a reference for the amount of addition is all the flour used when manufacturing bread dough, and in the case of bread dough having a middle seed process, the flour used in the middle seed process and used in the main kneading process Combined with flour.

The method for producing bread using the oil or fat composition of the present invention is as follows. In the case of the straight method, the oil or fat composition of the present invention may be added during kneading bread dough during the bread manufacturing process. In the case of the sponge method, the oil / fat composition of the present invention may be added at any time of the sponge or main kneading, but it is more preferable to add the oil / fat composition of the present invention in the main kneading step. The bread dough of the present invention can be obtained by baking the bread dough of the present invention thus obtained in a conventional manner. Any kind of bread may be used as long as the bread is mainly made of flour. For example, bread, sweet bread, Danish, croissant,
French bread can be given.

Breads using the oil and fat composition of the present invention include:
The bread can be eaten as it is, but it does not cause deterioration of the texture due to heating of the microwave oven or wrinkles on the surface.
In other words, even if the breads baked, the breads baked after refrigeration or freezing of the bread dough, or the breads refrigerated or frozen from the baked breads are heated in a microwave oven, the texture deteriorates and the surface becomes wrinkled. Breads that do not generate odors can be obtained.

[0025]

Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited by these.

(Example 1) The fat and oil composition of the present invention was produced by the following production method with the composition shown in the following [Table 1]. The raw material fats and oils heated to about 60 ° C. were mixed in a mixing tank, and the modified starch was added as it was as a powder and dispersed. An emulsifier was added to the heated blended oil, stirred and dissolved. Then, while stirring the compounded oil, water in which edible purified salt was dissolved was gradually added. The modified starch gradually absorbed water and swelled, and became a fat or oil composition in which the swollen modified starch was dispersed in fat or oil. Then, the fat or oil composition in which the above-mentioned swelled modified starch was dispersed in the oil phase was pasteurized by heating with a scraping type sterilizer, and rapidly cooled and plasticized using a tube-type cooling plasticizer or the like to obtain a fat or oil composition. Those lacking in stability of oxidizing agents and enzymes were added and mixed after the composition was cooled. The obtained fat composition was not an emulsion.

(Examples 2 and 3) The fat and oil composition of the present invention was produced by the following production method with the composition shown in the following [Table 1]. The raw material fats and oils heated to about 60 ° C. were mixed in a mixing tank to obtain an oil phase. An emulsifier was added to the heated oil phase and stirred. On the other hand, the modified starch was charged into a powder mixer, and water was sprayed on the modified starch while stirring to obtain a swollen modified starch. The obtained swelled starch was added and dispersed in the oil phase prepared above. Then, the fat or oil composition in which the above-mentioned swelled modified starch was dispersed in the oil phase was pasteurized by heating with a scraping type sterilizer, and rapidly cooled and plasticized using a tube-type cooling plasticizer or the like to obtain a fat or oil composition. Those lacking in stability of oxidizing agents and enzymes were added and mixed after the composition was cooled. The obtained fat composition was not an emulsion.

Comparative Example 1 An oil / fat composition was produced in the same manner as in Example 1 with the composition shown in Table 1 below. The obtained fat composition was not an emulsion.

(Comparative Example 2) An oil / fat composition was produced by the following production method with the composition shown in Table 1 below. About 6
Each raw material oil and fat heated to 0 ° C. was mixed in a mixing tank, and an emulsifier was added to the heated compounded oil, followed by stirring and dissolving.
Then, while stirring the compounded oil, water in which edible purified salt was dissolved was gradually added. Then, the fat and oil composition was sterilized by heating with a scraping type sterilizer, and rapidly cooled and plasticized using a tube-type cooling plasticizer or the like to obtain a fat or oil composition. Those lacking in stability of oxidizing agents and enzymes were added and mixed after the composition was cooled. The obtained oil and fat composition had free water and was in a water-in-oil type emulsified state.

Comparative Example 3 An oil / fat composition was produced by the following production method with the composition shown in Table 1 below. About 6
The raw material fats and oils heated to 0 ° C. were mixed in a mixing tank, and the modified starch was added as powder and dispersed. An emulsifier was added to the heated blended oil, stirred and dissolved. Then, water was gradually added while stirring the compounded oil. The modified starch gradually absorbed water and swelled, and became a fat or oil composition in which the swollen modified starch was dispersed in fat or oil. Then, the fat or oil composition in which the above-mentioned swelled modified starch was dispersed in the oil phase was pasteurized by heating with a scraping type sterilizer, and rapidly cooled and plasticized using a tube-type cooling plasticizer or the like to obtain a fat or oil composition. The obtained fat composition is
It was not an emulsion.

[0031]

[Table 1]

In Table 1 above, the components with 1) to 12) are as follows. Modified starch A ¹⁾ : pregelatinized modified starch (having 5 times the water retention ability and retaining the surface structure of raw starch granules even after water absorption ⁾ Modified starch B ²⁾ : partially pregelatinized starch (5 times MG ³⁾ : monoglyceride LC ⁴⁾ : lecithin MG succinic acid MG ⁵⁾ : monoglyceride succinic acid DATEM ⁶⁾ : monoglyceride diacetyltartaric acid PGE ^{7 )} : Polyglycerin fatty acid ester PGPR ⁸⁾ : Polyglycerin condensed ricinoleate CSL ⁹⁾ : Calcium stearoyl lactate SSL ¹⁰⁾ : Sodium stearoyl lactate Trypsin preparation ¹¹⁾ : Commercial enzyme preparation with a trypsin titer of 3.3 AU units Amylase preparation ¹²⁾ : A commercial enzyme preparation with an amylase titer of 800 units

(Usage Test Examples) Pullman breads were produced by using the oil and fat compositions of Examples 1 to 3 and Comparative Examples 1 to 3 by the following composition and production method. "Mixing" [Mixed-Mixing] (Parts) Powerful Powder 70 Yeast 2.2 Yeast Food 0.1 Water 40 [Main Kneading] (Parts) Powerful Powder 30 Kamishika Sugar 6 Salt 1.8 Skim Powdered Milk 2 Oil Composition 10 Water 28 "Manufacturing method of Pullman-type bread" [Medium seed] Mixing L2M2 Kneading temperature 24 ° C Fermentation conditions 28 ° C 85% RH 4 hours [Main kneading] Mixing L3M2H1 (add fat and oil) L3M2H2 Kneading temperature 28 ° C Floor time 20 minutes Split 220g Bench time 20min Molding molder molding 220g x 6 pieces (U-shaped stuffing) Proofer 38 ℃ 85% RH 40min Baking 200 ℃ 40min

"Evaluation Method" Examples 1 to 3 and Comparative Example 1
After storing the Pullman-type bread obtained using the oil-and-fat compositions of Nos. 1 to 3 at 20 ° C for 24 hours, the Pullman-type bread was mixed with 3
cm. The crumb strength of the crumb before and after heating in the microwave was measured as follows. For microwave heating, use a household microwave oven with a high frequency output of 500 W.
Heated for 0 seconds. The central temperature of the bread after heating is 80-90 ° C
It became. The strength of the crumb is measured using a rheometer as follows. The pullman-type bread cut into a thickness of 3 cm is further cut into 7 cm x 2 cm to form a 7 cm x 2 cm x 3 cm strip. Under the conditions, it was measured from the time (second) until the sample was completely torn and the resistance (g). The chart waveform of the rheometer at this time is shown in FIG.
As shown in the figure, the “sink” of the sample is the area of the hatched portion. The area of the shaded area is approximately time (seconds) x
The resistance can be obtained by resistance (g) / 2, and the value calculated by this calculation formula is defined as “sink” of the sample. The results are shown in Table 2 below. (Measurement conditions) Model used: NRM-2005J type (manufactured by Fudo Industry Co., Ltd.) Adapter used: No. 17 (for pulling food) Sample pulling speed: 30 cm / min

A panel test was also conducted on the texture of the above Pullman bread. The results are shown in Table 2 below.
It was shown to. The texture was evaluated by five panelists as follows. ：: The texture after heating in the microwave oven is soft and crisp without any “sink” as in the case before heating in the microwave oven. Δ: The texture after heating in the microwave oven was felt to be stronger than before heating in the microwave oven, but in a soft state. ×: A texture in which the texture after heating in the microwave oven was remarkably strong in “hiki” compared to that before heating in the microwave oven, and became a rubber-like texture.

[0036]

[Table 2]

[0037]

According to the oil / fat composition of the present invention, the bread has an original good flavor and a crisp texture, and even if it is heated in a microwave oven, the texture and appearance deteriorate. No, breads suitable for microwave heating can be manufactured.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a schematic diagram of a chart waveform of a rheometer when a crumb strength is measured using a rheometer.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Keisuke Hasegawa 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kako Kogyo Co., Ltd. (72) Ryoji Munakata 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd.

Claims (4)

[Claims] An oil or fat composition characterized in that a modified starch and a protease swollen with water are dispersed in the oil and fat and are not an emulsion. 2. The modified starch swollen with water is obtained by blending 20 to 500 parts by weight of water with respect to 100 parts by weight of modified starch before being swollen with water. The fat and oil composition according to claim 1. 3. A dough comprising the fat or oil composition according to claim 1 or 2. 4. Bread, wherein the bread dough according to claim 3 is baked and further heated in a microwave oven.