JPS58183030A - Kneading oils and fats composition for making confectionery and bead - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a Ml-containing oil layer composition for confectionery and bread making.

The oil and fat for confectionery and bread making is uniformly liquid and crystalline! A solid fat with a certain amount of plasticity is considered good, and lard in butter has been used since ancient times.

In recent years, research in this field has progressed, and processed oil layers such as margarine shortening, which are easier to work with than lard in butter, have been developed and used.

The most important feature of this oil wag product for tea and bread making is that the fat and oil is dispersed evenly and in a short time to every corner of the dough during mixing during JI grave and bread making embroidery work 1. It is. When the kneaded oil and fat is evenly distributed in every corner of the dough, it becomes a confectionery.

It is known that the quality of bread is improved.

For example, if the time it takes for the dough to stretch after adding oil and fat (dough development time) after further mixing, the kneading stability will be better, the extensibility will be better, and the dough will not expand. becomes larger.

In addition, there is less loss due to fabric adhesion to the machine), and damage to the fabric surface caused by the machine during degassing is reduced. In addition, the dough stability during baking is good, the volume of the product increases, and a product with a fine texture, thin crust, and less uneven baking is obtained, and there are η points such as 0 such KmX negative bread. The *b-containing fat and oil must be evenly distributed throughout the dough during mixing. In order to disperse it all over the world! It goes without saying that the shorter the mixing time, the more useful it is.

That is, if the mixing time is set constant, Kl! until the oil and fat are uniformly dispersed! The one that takes less time is more convenient.

As a method for obtaining kneaded fats and oils for confectionery and bread making that are uniform throughout the dough and dispersed in a short time, conventional research has found that the solid fat index of the fats and oils during mixing is within the range of Efforts have been made to achieve this by devising kneading methods such as appropriately blending high-melting point solid fats, low-melting point solid fats, and liquid oils, or by further intensifying the cooling during quenching. It is not fully satisfactory as an oil and fat for bread making*). Q: The inventors of the present invention have attempted to obtain a certain oil and fat composition for bread making that is uniformly dispersed throughout the dough in a short period of time. As a goal, we conducted extensive research to select a specific solid fat index, and then added a thickener to the aqueous phase of the Kflll-in-water snow emulsion. This led to the discovery and completion of the present invention.

In other words, the present invention is a water-in-oil emulsion type oil for kneading confections and front breads! In one composition, the oil phase 01jlI at 30C
For confectionery and food products, it has a body fat index of 5 to 25 and contains a thickener in the aqueous phase! The present invention provides an oil and fat composition for staining.

Examples of thickeners that can be used in the present invention include proteins, polysaccharides, and the like.

The protein may be any substance as long as it exhibits viscosity when dissolved in water; specifically, milk protein and vegetable protein are preferred.

As the milk protein, sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, and lactoglobulin are preferred, and two or more of them can be used in combination. It is also possible to use it in combination with vegetable proteins and polysaccharides.

Examples of vegetable proteins include soybean protein, small ffi protein, rice protein, and corn protein, with soybean protein and wheat protein being preferred. It is also possible to use two or more types of vegetable proteins in combination. It is also possible to use it in combination with milk proteins and polysaccharides.

The material of Class 11 may be any substance that exhibits viscosity when dissolved in water, and natural gums and synthetic gums are preferred. Specifically, natural gums that can be used include gum arabic, galrageenan, locust bean gum, xanthan gum, guar gum, tamarind 11, taraganth gum, dextrin, pregelatinized starch, l1111, etc., and gum arabic is preferable. , carrageenan, locust bean gum, and chitin tan gum are preferable. Examples of synthetic gums include carboxymethylcellulose, methylcellulose, sodium alginate, etc., and carboxylmethylcellulose and methylcellulose are preferable.

It is also possible to use two or more types of multi-Ws in combination, and it is also possible to use them in combination with milk proteins and vegetable proteins.Q Among these thickeners, rennet casein, sodium casein, lactalbumin, soybean Protein, xanthan gum, and locust bean gum are particularly preferred. The oil and fat composition for kneading certain lids and bread making of the present invention is a WLO m emulsified oil and fat that can be uniformly dispersed to every corner of the dough in a short time. Since it is a composition, the work of kneading oil and fat into the doughgjAFjjL (usually 25 to 3 aC)
The viscosity of the aqueous phase (W) of the W/○ type milk fat and oil is important. Therefore, the aqueous phase of the present invention is not defined by the content of the thickener, but by the working temperature of 25 to 30. It should be defined by the viscosity of the aqueous phase that is compatible with U. The viscosity of the aqueous phase that satisfies the purpose of the present invention may be at least 5 cp at 25 r, preferably from 1000 p to 20,000 cp. In this specification, the viscosity of the aqueous phase was measured using a B-type rotational viscometer, and a 18 (1
The edible fats and oils used in the fat and oil composition of the present invention are particularly l! There is no IJ limit, and vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, coconut oil, palm kernel oil, etc., and animal fats and oils such as beef tallow, lard, fish oil, whale oil, and milk fat can be used. It is also possible to use hydrogenated and transesterified products.

Ninth, it is necessary that the solid fat index of the oil phase that can be used in the present invention is 5 to 25 in terms of SaC.

There is no particular problem as long as these solid fat indexes are satisfied, but it is desirable that the solid fat index is 15 to 25 at 2QC, among which 11C20C, 10 to 30.55C, 2 to 20.

Although the method for obtaining the oil and fat composition of the present invention is not particularly limited,
For example, a preferred method is to heat and dissolve a food emulsifier in an oil phase, dissolve a thickener therein, add an aqueous phase, stir and mix, and then rapidly cool and combine with IIL. Mixing gas into the product,
It is also possible to improve Machida characteristics.

The food emulsifier may be any emulsifier that can be used for food, such as glycerin higher fat monoester, Shiro 5IILF primary fatty acid ester, propylene glycone higher fatty acid monoester, sorbitan higher fatty acid partial ester, polyoxyethylene sorbitan. Emulsifiers such as higher fatty acid partial esters and lecithin can be used in combination with tD.

The weight ratio of the oil phase and the aqueous phase of the oil and fat composition of the present invention is 40:6
A value of 0 to 90; 10 is appropriate. In addition, if necessary, the oil and fat composition of the present invention may contain milk products such as milk products other than the above-mentioned milk tongue and chestnut, such as cheese,
Substances such as cream, whole milk powder, skimmed milk, fermented milk, vegetable cream, fragrance, coloring, 1mm chemical sweetener, sugar, and salt may be added.

The present invention will be explained in more detail below with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited to Example K11. 0 Example 1 Hydrogenated fish oil (rising melting point 45 tl') 15% 1 Fish hydrogenated oil (rising melting point 30 C) 40%, lard 30%, soybean white squeezed oil 15
Mixed oil consisting of 80kllC glycerin higher fatty acid dispersion monoester (higher fatty acid consists of pallic acid and stearic acid) 1.84 and soybean lecithin 0.2 are added with #, heated and dissolved, and added to the six oil phase. An aqueous phase (viscosity 13.000 cp at 25CK) in which 15.5 kl of water and 2.54 K rennet casein were dissolved was added and mixed with stirring, followed by rapid cooling and kneading to obtain a W/○ type emulsified fat composition. The solid fat index of this oil phase is 18.6 at 20C and 11.2.3 at 50C.
It was 5.8 at 5C.

Example 2 Water 1 was added to the oil phase B2't4FC used in Example 94J1.
5ktK sodium casein 2.5ml 1. After adding hydration (viscosity 1 g at -25GK, o o o cp) in which 0.54 lactalbumin was dissolved, the mixture was stirred and mixed, rapidly cooled, and kneaded to obtain a Wlo fi emulsified fat composition.

Example 3 To the 9 oil phase 8214 used in Example 1, an aqueous phase (viscosity 15,000 cp at 25 CVC) in which soybean protein ff31 # was dissolved in #15 water was added, followed by stirring and mixing, quenching, and kneading. The mixture was combined to obtain a W10 type emulsified f#i fat composition.

Example 4 For 82 wheels of 9 oil phases used in implementation flJ1, water was 17.9
klK xanthan gum 100 ft - dissolved water phase (25
(viscosity at cK: 1,800 cp) was added, stirred and mixed, rapidly cooled, and kneaded to obtain a W10 type emulsified oil and fat composition.

Example 5 For the oil phase 82 Sakaki used in Example 1, 15.9 kl of water
1C Sodium Casein 2 God and Locust Bean Gum 1
Aqueous phase in which 002 was dissolved (viscosity 14.oo at 25CK)
ocp), stirred and mixed, quenched, and kneaded to obtain a W10 type emulsified oil and fat composition.

Comparative Example 1 An aqueous phase (viscosity at 25C: 4 cp) was prepared by dissolving 3 parts of skim milk powder in 15 parts of water to the oil phase of 82 parts used in Example 1.
After 9 minutes, stir and mix, quench and knead to make Wlo.
l! An emulsified oil and fat composition is obtained.

Comparative Example 2 Nine oil phases used in implementation f%11 az]qK vs. water! ]Q
After adding the aqueous phase (viscosity f 4 cp at 25CK) in which K Fresh Cream 9]# was dispersed, the mixture was stirred and mixed, rapidly cooled, and kneaded to obtain a 'W10 [emulsified oil and fat composition].

Test Example 1 For bread dough, turbidity measurement was performed on the mixing time until each oil and fat composition obtained in Examples 1 to 5 and Comparative Examples 1 to 2 was completely deposited into the dough. The method was as per page 156 of Koji Taketani's [New Bread Making 1 & Sochitetsu] (Published by Pan News), which is a Chinese method for making ordinary bread. That is, first, wheat @ 70 parts, water 40 s.

Put 2 parts of yeast into a yeast food 0.12iS tube bowl, mix with a mixer for 2 minutes at low speed and 2 minutes at medium high speed, then put in 11mK at a temperature of 27C and humidity of 75℃ to ferment the yeast for 4 hours. Next, put this fermented dough into a bowl, and add 30 parts of flour, 24 parts of water, and I sand.
Part I, 211% salt! Add 2 parts of powdered milk and mix on low speed for 2 minutes, medium-high speed for 2 minutes, and high speed for 1 minute.
Add 5 parts of the oil and fat composition kept at 5CIIC, mix at low speed, and measure the mixing time until the oil and fat are completely immersed into the dough (the time until the gloss of the oil and fat disappears from the surface of the dough). added. The results are shown in Table 1.

Test True 2 Each oil and fat composition obtained in Examples 1 to 5 and Comparative Examples 1 to 2 was subjected to the above-mentioned Nakatane method ("New Moxibustion Pan Basics" supra, 15
Page 6) K Therefore, I left a loaf of bread and evaluated it as a tiger. The specific manufacturing method is as follows: Add the oil and fat composition in Test Example 1 and mix the dough for 5 minutes at medium-high speed and 1 minute at high speed.
Set the floor time at room temperature for 20 minutes, then cut the dough into pieces, set the pliers time at room temperature for 20 minutes, use a molder to release the gas, and bake! After fermenting for 40 minutes in a 90-degree oven maintained at a temperature of 58 C and humidity of 85 C, a loaf of bread was produced by baking at 210 C for 55 minutes. For bread produced using this method,
The volume was measured by the Nakune substitution method. The results are shown in Table 1.

Test Example 5 Mechanical resistance of dough (adhesion of dough to machine, mechanical damage to dough surface) and quality evaluation of finished bread (outer layer, outer skin color, shape uniformity, W8 firmness, outer cortex, inner layer, nest, internal color,
A comprehensive evaluation of each item (tactile sensation, aroma, and taste) was conducted by a panel of five bread sea bream technicians, and a blind evaluation was conducted on a five-point scale.

The results are shown in Table 1.

Table 1 Note: Umbrella Blind performance evaluation score description Score 5: Clearly better than conventional margarine for kneading and shortening Rating 4: Slightly better than conventional margarine for kneading and shortening Rating 3: Same as conventional product Rating 2; Slightly worse than conventional Q margarine for kneading and shortening Rating 1: Obviously worse than conventional margarine for kneading Noyotoning As shown in Table 1, Example 1 The oil and fat compositions of ~5 clearly had a shorter mixing time than Comparative Examples 1 and 2,
The bread had a large volume and also had good sensory evaluation.

Outgoing Agent Kaoru Furutani

Claims (1)

[Scope of Claims] 1. In a water-in-oil emulsion type oil and fat composition for bread kneading, the solid fat index of the oil phase in 5or4c is 5 to 2.
1. An oil and fat composition containing sb for straw and bread making, characterized in that the aqueous phase contains a thickener. 2. The oil and fat composition for bread making according to claim 1, wherein the thickener is selected from the group consisting of protein and polysII.