JPS6363342A - Preparation of emulsified oil and fat for baking - Google Patents

Abstract

PURPOSE:To obtain the titled emulsified oil and fat which can be kneaded together with various raw materials such as wheat flour in the kneading of bread dough, by mixing and emulsifying an aqueous phase composed of fermented milk and an oily phase composed of oil and fat, etc., in the presence of an emulsifier and quenching and kneading the emulsion. CONSTITUTION:The objective emulsified oil and fat can be produced by (1) mixing and emulsifying (A) an aqueous phase consisting of a fermented milk prepared by fermenting defatted milk or an aqueous solution of defatted milk powder and (B) an oily phase consisting of an animal or vegetable oil and fat such as soybean oil, beef tallow, etc., in the presence of (C) an emulsifier (preferably polyglycerol condensed ricinoleic acid ester) and (2) quenching and kneading the emulsion. The pH of the above fermented milk is preferably 3.5-6.0, especially 3.8-4.8.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing emulsified fat for bread making, and more specifically, the present invention relates to a method for producing emulsified oil and fat for bread making, and more specifically, it does not prolong the mixing time even if the oil is kneaded from the beginning when kneading bread dough. The present invention relates to a method for producing emulsified oil and fat for bread making that can be mixed all-in and that can produce bread.

(Prior art) Looking at the breakdown of bread produced in Japan, the overwhelming majority is white bread, followed by sweet breads.The direct kneading method and the medium dough method are the typical methods for making these bread doughs. There is. The direct kneading method is a bread making method that involves two dough preparations, and is characterized by the ability to produce products with excellent flavor. It is a bread method and has the advantage of always producing products of consistent quality.

Typical blending examples and preparation order of bread (22 kg) by both of these conventional methods are as follows.

(Left below) (1) Take 5 times the amount of yeast as water from the prepared water, prepare a yeast solution, and keep it at 26-30℃ (.
Similarly, dissolve the food in a small amount of water).

(2) Dissolve sugar and salt in the remaining water, add about half of the flour, and start kneading.

(3) It looks like the flour has absorbed some water! 3 (after about 1 minute), add the yeast solution and food solution prepared in <1).

(4)9 Next (after about 30 seconds), add the remaining flour.

(5) Add shortening after about half or two-thirds of the kneading time. Therefore, if the total kneading time is 10 minutes, shortening is added after about 6 minutes.

Main plate removal center stop supervisor (a), middle class (1) Make a yeast solution (same as the direct kneading method).

(2) Dissolve the hood in a portion of the water to prepare a hood solution.

(3) Add yeast solution, food solution, water and flour at the same time and start kneading. Start at low speed for 2-3 minutes,
Next, do it on high speed for 1 to 2 minutes.

(4) Place the middle seed in a container that is expected to expand approximately 4 times,
Matured in a fermentation chamber at 23-27°C.

(b) Dissolve the dough (1), sugar, and salt in the water. Milk powder can be used by separately dissolving it in a small amount of water and adding it to the brewing water, or by mixing it with flour.

(2).Pour the water into the mixer, add the medium-sized dough, add 1/3 to 1/2 of the flour, and mix on low speed for about 1 minute, then add the remaining flour and mix on low speed for 2 to 3 minutes. Knead.

(3) Next, switch to high speed and after 2 to 3 minutes, switch to low speed again and add shortening. After 1 to 2 minutes, switch to high speed for the second time and knead for 6 to 7 minutes.

As mentioned above, in either the direct process or the medium dough process, fats and oils (shortening) are usually added in small portions after the dough has become cohesive and powdery. This is because if fats and oils are added from the beginning, they will adhere to the flour particles and prevent them from absorbing water, inhibiting gluten formation.

(Problem to be solved and means for solving the problem) The present inventors have discovered that in the conventional raw material preparation procedure during bread making, even if various raw materials including fats and oils are added all at once from the beginning, the formation of gluten is not inhibited. ,
As a result of intensive research on methods for obtaining products of good quality, we have developed a water-in-oil type emulsified fat obtained by mixing and emulsifying an aqueous solution of skim milk or skim milk powder with fermented milk as the aqueous phase and fat and oil. The present invention was completed based on the knowledge that the problem could be solved by using the following.

That is, the present invention is a method for producing an emulsified oil and fat for bread making by mixing and emulsifying an oil phase and an aqueous phase in the presence of an emulsifier, and rapidly cooling and kneading the mixture, which is characterized in that fermented milk is used as the aqueous phase. This is a method for producing emulsified oil and fat for bread making that can be mixed in-mix.

The oil used herein may be any animal or vegetable oil that is conventionally used in the production of margarine or shortening. Examples of such oil raw materials include milk fat, beef tallow, pork fat, fish oil, and whale oil. Marine animal fats and oils such as soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, flower oil, olive oil, kapok oil, evening primrose oil, sesame oil, palm oil, shea butter,
Examples include vegetable oils such as cacao butter, coconut oil, and palm kernel oil, processed oils and fats obtained by hardening, fractionation, and transesterification of these oils, and mixed oils thereof.

Fermented milk can be obtained by dissolving 3 to 25 parts of skim milk or powdered skim milk, preferably 5 to 20 parts, in water to make a total of 100 parts, inoculating lactic acid bacteria into skimmed water, and fermenting the mixture. According to the present invention, this fermented milk has a pH of 3.5 to 6.
0, preferably 3.8 to 4.8, is preferred because it gives good results. When this pH exceeds the upper limit, the formation of flour gluten tends to be inhibited.
It is difficult to obtain the effects of the present invention. Furthermore, if the pH is below the lower limit, the acidity will be strong and it will be difficult to obtain a product with good flavor.

In the present invention, 50 to 85% of the above fat and oil components and 15 to 50% of fermented milk are rapidly cooled and kneaded in the presence of an emulsifier according to a conventional method to obtain a water-in-oil type emulsified fat. As the emulsifier, one or more of polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, lecithin, propylene glycol fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester may be selected and used as appropriate. However, the use of polyglycerol condensed ricinoleic acid ester is particularly preferred since it has the effect of suppressing the fermentation odor of fermented milk. It is appropriate to use these emulsifiers in an amount of 0.5 to 1% by weight based on the total amount of emulsified oil and fat.In particular, the amount of polyglycerin condensed ricinoleic acid ester used for the purpose of suppressing the fermentation odor of fermented milk is A suitable amount is 0.5 to 1% by weight based on the total amount of fats and oils.

In the present invention, in addition to the above oil and fat components, fermented milk, and emulsifier, milk components, various protein components, starches,
It goes without saying that salts, sugars, flavorings, stabilizers, preservatives, nutritional enrichment agents such as vitamins, and various flavoring agents or taste substances including fruit juice or pulp may be added. .

(Effects) As mentioned above, breads have been manufactured using the conventional method through a complicated process in which various ingredients are weighed to a predetermined amount and prepared in a predetermined order of addition, paying careful attention to the timing of addition. By using the emulsified oil and fat of the invention, it is possible to obtain a product of good quality without inhibiting the formation of gluten even if the oil and fat are added to flour and other raw materials from the beginning. , hood,
If a premix product is prepared by mixing various raw materials such as sugar and powdered milk, it can also be manufactured by adding water, yeast, and the emulsified oil and fat at once to this product, so there is no possibility of measurement errors or additions of various raw materials. This eliminates the failure of forgetting or delaying the timing, and the present invention greatly contributes to simplifying the manufacturing process and shortening the manufacturing time, and can be said to be a useful invention for the bread making industry.

(Example) Examples are illustrated below. In addition, both part and % in an example mean a weight basis.

Example 1 1 Hemostatic and 14% depowdered water was fermented with lactic acid, and when the pH reached 4.0, it was sterilized to obtain fermented depowdered water. This fermented and depowdered water 1
An emulsified fat was prepared by rapidly cooling and mixing 6% and 84% fat and oil in the presence of a flavor and an emulsifier.

B/Summer production blended flour 100 parts Salt 1.6 Emulsified oil 14 Whole eggs 10 Depowder 2 Yeast 2 Yeast food 0.07 Water 55 With the above formulation, butter rolls are manufactured as follows according to the direct burial method. did.

(1) Take 5 times as much water as the amount of yeast out of the water, prepare a yeast solution, and keep it at 26-30°C. Similarly, dissolve yeast food in a small amount of water.

(2) Depowder and salt were dispersed or dissolved in the remaining water, and flour, emulsified fat, yeast, and yeast food were added to the mixture to produce the product under the following process conditions.

[Process conditions]

Mixing time L2", H2', L2°, ■13~4゛Dough temperature 27~28℃ Fermentation time 2 hours 30 minutes Punch Bread baked twice for 1 hour 40 minutes and 2 hours 10 minutes has no structure and float. The bread was soft and of good quality.

For comparison, when we made bread in the same way using emulsified oil prepared using a normal aqueous solution instead of fermented and de-flour water, the formation of gluten was delayed due to the influence of the oil and the mixing time took longer. .

Example 2 Bread was produced in the same manner as in Example 1, except that emulsified oil prepared using fermented and de-powdered water with a P l-1 of 3.8 was used. Good bread was obtained.

For comparison, vinegar (PH3,3) was used instead of fermented and depowdered water.
When bread was produced in the same manner using the emulsified oil and fat prepared using the same method, the taste of vinegar was strong and the taste was poor.

Example 3 Bread was produced in the same manner as in Example 1 except that the kneading time was shortened to 2 minutes at low speed (L) and 6 minutes at high speed (H), and a similarly good bread was obtained. It was done.

Claims (3)

[Claims] (1) Mixing and emulsifying the oil phase and the water phase in the presence of an emulsifier,
A method for producing emulsified oil and fat for bread making that can be mixed all-in, characterized in that fermented milk is used as an aqueous phase when producing emulsified oil and fat for bread making by rapid cooling and kneading. (2) The pH of the fermented milk is 3.5 to 6.0, preferably 3.5 to 6.0.
8 to 4.8, the method according to claim (1). (3) The method according to claim (1) or (2), which uses polyglycerin condensed ricinoleic acid ester as an emulsifier.