JPS6028245B2 - Kneaded oil and fat composition for confectionery and bread making - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a kneaded oil and fat composition for confectionery and bread making.

It is believed that a solid fat with plasticity in which liquid and crystalline fats and oils are evenly mixed is good for kneading in confectionery and bread making, and butter and lard have been used since ancient times.

In recent years, research in this field has progressed, and processed oils and fats such as margarine and shortening, which are easier to work with than butter and lard, have been developed and used. The most important function of a kneaded oil and fat composition for confectionery and baking is that the oil and fat can be uniformly dispersed throughout the dough in a short time during mixing during the confectionery and bread manufacturing process.

It is known that the quality of confectionery and bread will be better if the kneaded fats and oils are uniformly dispersed throughout the dough. For example, the time it takes for the dough to stretch after adding oil and fat by further mixing (dough development time) is shortened, the crowding stability is improved, the extensibility is improved, and the expansion is increased. 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. Furthermore, the dough stability during baking is improved, the volume of the product is increased, and there are advantages such as the ability to obtain products with fine texture, thin kraft, and less uneven baking. As described above, the kneaded fats and oils for confectionery and bread must be uniformly dispersed throughout the dough during mixing.

It goes without saying that the shorter the mixing time required to uniformly disperse, the more useful it is. That is, when the mixing time is set constant, it is more convenient to use a shorter time required for uniformly dispersing the fats and oils. Evenly throughout the dough,
In order to obtain kneaded oils and fats for confectionery and bread that can be dispersed in a short time, previous research has found that solid fats at a high separation point and solid fats at low Efforts have been made to blend the solid fat and liquid oil appropriately, or to devise a filling method such as increasing cooling during quenching and kneading, but this is insufficient as a fat for kneading in confectionery and bread. It's not satisfying.

As a result of intensive research aimed at obtaining a kneaded oil and fat composition for confectionery and bread that can be dispersed uniformly throughout the dough in a short time, the present inventors have selected a specific solid fat index, and further The present inventors have discovered that an oil and fat composition that meets this objective can be obtained by incorporating a thickener into the aqueous phase of a water-in-water type emulsified oil and fat, and have completed the present invention.

That is, the present invention provides a water-in-oil emulsion kneaded oil and fat composition for confectionery and bread making, in which the solid fat index of the oil phase at 30:00 is from 5 to 25, and the aqueous phase contains a thickener. However, the viscosity of the water tank containing the thickener is 2500, which is 100 to 2000.
The present invention provides a kneaded oil and fat composition for confectionery and bread making, which is characterized by having a ratio p within a range of p.

Examples of thickeners and grains 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, but specifically milk proteins and vegetable proteins are preferred.

Preferred milk proteins include sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, and lactoglobulin, and a combination of two or more types is also possible. It is also possible to use it in combination with vegetable proteins and polysaccharides. Examples of vegetable proteins include soybean protein, 4-wheat protein, rice protein, corn protein, etc., and soybean protein and 4-wheat protein are 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 polysaccharide may be any substance that exhibits viscosity when dissolved in water, and natural gums and synthetic gums are preferred. Specifically, natural gums include gum arabic, galrageenan, locust bean gum, xanthan gum, guar gum, tamarind seed polysaccharide, taragant gum, dextrin,
Q-modified starch, starch, etc. can be used, and gum arabic, carrageenan, locust bean gum, and xanthan gum are preferred. Examples of synthetic gums include carboxymethylcellulose/methylcellulose, sodium alginate, etc., and carboxymethylcellulose and methylcellulose are preferred.

Moreover, it is also possible to use two or more kinds of polysaccharides in combination, and it is also possible to use them in combination with milk protein and vegetable protein.

Among these thickeners, rennet casein, sodium casein, lactalbumin, soybean protein, xanthan gum, and locust bean gum are particularly preferred. The kneaded oil and fat composition for confectionery and bread making of the present invention is a W/O material that can be uniformly dispersed throughout the dough in a short time.
Since it is a type emulsified oil/fat composition, the viscosity of the aqueous phase W of the W/O type emulsified oil/fat at the temperature at which it is kneaded into dough (usually 25 to 30 qo) is important.

Therefore, the aqueous phase of the present invention is not defined by the content of the thickener, but should be defined by the viscosity of the aqueous phase at the working temperature of 25 to 30 qo. The viscosity of the aqueous phase suitable for the purposes of the present invention ranges from 10 p.p. to 2000 p.p. In addition, the viscosity of the aqueous phase in this specification is a value measured using a B-type rotational viscometer, placing 180 samples in a tall peaker with an inner diameter of 4.8 cm and a height of 13 arc, and the rotor rotation speed is lapm. . The edible oils and fats used in the oil and fat composition of the present invention are not particularly limited, and include vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, coconut oil, and palm kernel oil, beef tallow, and lard. , fish fat, whale oil, milk fat, and other animal fats and oils can be used, and hydrogenated and transesterified products of these can also be used.

Furthermore, the solid fat index of the oil phase that can be used in the present invention is 30qo.
It is necessary that the number is between 5 and 25.

There is no particular problem as long as these solid fat indexes are satisfied, but in addition, 20 qo is 10 to 30,330, and 2 to 20 is,
It is desirable that the solid fat index is 15 to 25 at 20oo. The preferred method for obtaining the oil and fat composition of the present invention is to heat and dissolve a food emulsifier in an oil phase, add thereto an aqueous phase in which a thickener has been dissolved, float in a rope, and then rapidly cool and knead. The food emulsifier may be any emulsifier that can be used for food, such as glycerin higher fatty acid monoester, sucrose higher fatty acid ester, propylene glycone higher fatty acid monoester, sorbitan higher fatty acid partial ester, polyoxyethylene sorbitan. It is an emulsifier for higher fatty acid partial esters, lecithin, etc., and can be used in combination.

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 ratio of 0 to 90:10 is appropriate.

If necessary, the oil and fat composition of the present invention may contain dairy products other than the above-mentioned milk proteins, such as cheese, cream, whole milk powder, skim milk powder, fermented milk, etc., in order to enhance flavor and nutrition.
Substances such as vegetable cream, fragrance, coloring, seasoning, sweetener, bran, 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 these Examples.

In these examples, "parts" and "%" are all based on weight. Example 1 Hydrogenated fish oil (rising point 490) 15%, hydrogenated fish oil (rising point 30oo) 40%, lard 30%, soybean white squeezed oil 15%
To 80kg of mixed oil consisting of An aqueous phase in which rennet casein 2.5k9 was dissolved (viscosity at 260: 1300 p) was added to the mixture, and after mixing, tying and bran were performed to obtain a W/O type emulsified oil and fat composition.

The solid fat index of this oil phase is 18.6 at 20qo, 30q○
Example 2 The oil and fat used in Example 1 were 11.2 and 5.8 at 35°C, and 15 kg of water, 2.5 k9 of sodium casein, and 0.8 k9 of lactalbumin were added.
After adding the aqueous phase (viscosity 1800 ratio p at 290) in which 5k9 is dissolved, mix, knead and knead to make W/
An O-type emulsified oil and fat composition was obtained.

Example 3 To the oil phase 82k9 used in Example 1, an aqueous phase (viscosity 1500 ratio p at 290) in which soybean protein 3k9 was dissolved in 15k9 water was added, and the mixture was mixed, rapidly cooled, and kneaded. A W/O type emulsified oil and fat composition was obtained.

Implementation 4 The oil phase used in Example 1 was 82k9, while the water was 17.9k.
After adding an aqueous phase (viscosity 180 ratio p at 25°C) in which 10 pieces of xanthan gum were dissolved to 9, the mixture was mixed with a concentrated mixture, rapidly cooled,
A W/O milky oil and fat composition was obtained by combining the rice bran.

Example 5 The oil phase used in Example 1 was 82k9, while the water was 15.9k.
After adding an aqueous phase (viscosity 1,400 ratio p at 25°C) in which sodium casein 2k9 and locust bean gum 10 female were dissolved in 9, the mixture was mixed, quenched, and kneaded to form W/
An O-type emulsified oil and fat composition was obtained.

Comparative Example 1 An aqueous phase (viscosity 4 at 25°C) was prepared by dissolving 3k9 of skim milk powder in 15k9 of water to 82k9 of the fat and oil used in Example 1.
After adding cp), mix the fly, quench, and knead.
/O type emulsified oil and fat composition was obtained.

Comparative Example 2 To the oil phase 82k9 used in Example 1, an aqueous phase (viscosity p at 25oo) in which fresh cream 9k9 was dispersed in water 9k9 was added, followed by mixing, quenching, and kneading. A W/O type emulsified oil and fat composition was obtained.

Test Example 1 For bread dough, the mixing time until each oil and fat composition obtained in Examples 1 to 5 and Comparative Examples 1 to 2 was completely incorporated into the dough was measured.

The method is the medium-dough method for making regular bread, "New Basics of Bread Making" by Koji Takeya (Published by Pan News)
According to page 156 of That is, first, put 7 parts of flour, 4 parts of water, 2 parts of yeast, and 0.12 parts of yeast food into a pole, mix with a mixer for 2 minutes on low speed and 2 minutes on medium-high speed, then transfer to a fermentation room at a temperature of 27q0 and humidity of 75%. and ferment the medium seeds for 4 hours. Next, put this fermented dough into a bowl, add 3 bales of flour, 24 parts of water,
Add 6 parts sugar, 2 parts salt, and 2 parts skim milk powder, and mix on low speed for 2 minutes.
After mixing for 2 minutes at medium/high range and 1 minute at high speed,
Add 5 parts of the oil/fat composition kept at ℃ and mix at low speed to determine the mixing time until the oil is completely kneaded into the dough (the time it takes for the oil to disappear from the surface of the dough). It was measured. The results are shown in Table 1. Test example
2. Each oil and fat composition obtained in Examples 1 to 5 and Comparative Examples 1 to 2 was subjected to the above-mentioned Nakadane method ("Basic Knowledge of Firewood Bread Making", supra, 15
A loaf of bread (one loaf) was manufactured and evaluated according to the method (page 6).

The specific manufacturing method is to mix the dough to which the oil and fat composition was added in Test Example 1 for 3 minutes at medium-high speed and 1 minute at high speed, then take a 20-minute floor time at room temperature, and then mix the dough in a certain amount at a time. Cut, bench time at room temperature for 20 minutes, remove gas using a molder, put a certain amount into a bread mold, and heat to 380℃.
After fermenting by placing in foil kept at 85% humidity for 4 minutes, it was baked at 3210 oo for 38 minutes to produce bread (one loaf). For bread produced using this method,
The volume was measured by the rapeseed displacement method. The results are shown in Table 1. Test Example 3 Mechanical resistance of the dough (adhesion of the dough to the machine, mechanical damage to the dough surface) and quality evaluation of the finished bread (outer layer, outer layer color, shape uniformity, drying uniformity, outer layer, inner layer, A panel of 5 bread manufacturing engineers conducted a sensory evaluation on a 5-point scale for the overall evaluation of each item (e.g., texture, internal color, texture, aroma, and taste).

The results are shown in Table 1. Table 1 Note * Explanation of sensory evaluation scores Score 5: Clearly better than conventional margarine for kneading and shortening Score 4: Slightly better than conventional margarine for kneading and shortening Score 3: Compared to conventional products Equivalent score 2: Slightly worse than conventional margarine for kneading and shortening Rating 1: Clearly worse than conventional margarine for kneading and shortening As is clear from Table 1, the oil and fat compositions of Examples 1 to 5 Compared to Comparative Examples 1 and 2, the mixing time was clearly shorter, the volume of the bread was larger, and the results were also good in sensory evaluation.

Claims (1)

[Claims] 1. In a water-in-oil emulsion kneaded oil and fat composition for confectionery and bread making, the solid fat index of the oil phase at 30°C is 5 to 25.
A kneaded oil and fat composition for confectionery and bread making, characterized in that the aqueous phase contains a thickener, and the viscosity of the thickener-containing aqueous phase is in the range of 100 to 20,000 cp at 25°C. . 2. The kneaded oil and fat composition for confectionery and bread making according to claim 1, wherein the thickener is selected from the group consisting of proteins and polysaccharides.