JPWO2020066862A1 - Oil composition - Google Patents

Abstract

The present invention relates to an oil / fat composition capable of suppressing stickiness of dough and improving workability when mixed with a dough raw material. The fat and oil composition of the present invention is a fat and oil composition containing pregelatinized starch and edible fat and oil, and the content of the pregelatinized starch is 22% by mass or more and 50% by mass with respect to the total mass of the fat and oil composition. The content of the edible oil / fat is in the range of less than 50% by mass and 78% by mass or less with respect to the total mass of the oil / fat composition, and the water content in the oil / fat composition (the pregelatinized starch). The upper limit of the content (excluding the water content in the starch) is 1% by mass.

Description

The present invention relates to oil and fat compositions, dough and bakery products containing them.

Bakery products such as bread, cookies and pies obtained by heating dough, which is a lumpy dough made by kneading ingredients containing flour and water, are used when preparing dough, such as shortening and margarine. It is known that the texture and flavor of bakery products are enriched by blending the oil and fat composition of.
It has been proposed to add various additives to this fat and oil composition for the purpose of improving the texture and aging of bakery products. For example, it is known that when an oil / fat composition containing modified starch is used as a dough raw material, aging of bakery products is suppressed and a soft texture is maintained for a long time (see Patent Documents 1 to 7).

JP-A-2017-029005 Japanese Unexamined Patent Publication No. 2013-102745 Japanese Unexamined Patent Publication No. 2002-272361 Japanese Unexamined Patent Publication No. 11-289980 Japanese Unexamined Patent Publication No. 9-94052 Japanese Unexamined Patent Publication No. 8-224057 Japanese Unexamined Patent Publication No. 9-233993

However, although the conventional fat and oil composition has an effect of suppressing the aging of bakery products, when the fat and oil composition is mixed with the dough raw material, the dough becomes soft and sticky and adheres to the hands or a mixer bowl or the like. There is a problem that it becomes difficult to handle and workability is lowered. In order to suppress the stickiness of the dough, wheat flour such as strong flour is sprinkled on the dough as hand flour, but if a large amount of hand flour is used, the texture of the bakery product may become hard or it may become difficult to swell.
Under such circumstances, not only the aging of the bakery product can be suppressed and a good texture can be obtained, but also the fat composition that can suppress the stickiness of the dough when the fat and oil composition is mixed with the dough raw material and improve the workability. The provision of goods is desired.

The present invention is intended to provide the following fat and oil compositions, doughs, bakery products, methods for producing these, and methods for suppressing stickiness of doughs.
[1] An oil / fat composition containing pregelatinized starch and edible oil / fat.
The content of the pregelatinized starch is in the range of 22% by mass or more and less than 50% by mass with respect to the total mass of the fat and oil composition.
The content of the edible oil / fat is in the range of more than 50% by mass and 78% by mass or less with respect to the total mass of the oil / fat composition.
The fat and oil composition, wherein the upper limit of the content of water (excluding the water content in the pregelatinized starch) in the fat and oil composition is 1% by mass.
[2] The oil / fat composition according to [1], wherein the pregelatinized starch is one or more selected from starch obtained by pregelatinizing 1) and 2).
1) Raw starch selected from the group consisting of corn starch, sweet potato starch, potato starch, tapioca starch, sago starch, wheat starch and rice starch 2) Hydroxypropylation, acetylation, cross-linking, oxidation and acidity of the raw starch. Processed starch that has been subjected to one or more processing treatments selected from the treatment group.
[3] The oil / fat composition according to [2], wherein the modified starch is a modified starch obtained by subjecting the unprocessed starch to a processing treatment including a cross-linking treatment.
[4] Lecithin is contained in an amount of 0.01% by mass or more and 2% by mass or less based on the total mass of the oil / fat composition, and the content of the pregelatinized starch is 22% by mass based on the total mass of the oil / fat composition. % Or more and less than 49.99% by mass, and the content of the edible oil / fat is in the range of more than 50% by mass and 79.99% by mass or less with respect to the total mass of the oil / fat composition [1]. The oil / fat composition according to any one of [3].
[5] The oil / fat composition according to any one of [1] to [4], which is used for bakery products.
[6] A dough containing the oil / fat composition according to any one of [1] to [5].
[7] A bakery product obtained by heating the dough according to [6].
[8] The bakery product according to [7], which is bread.
[9] The method for producing an oil / fat composition according to any one of [1] to [5].
The production method comprising A) a step of preparing a fluid oil phase containing the edible oil and fat; and B) a step of adding and mixing the pregelatinized starch into the oil phase prepared in step A.
[10] The method for producing a bakery product according to [7] or [8].
a) A step of preparing the oil / fat composition according to any one of [1] to [5];
b) A step of producing the dough by mixing the dough raw materials containing the fat and oil composition prepared in the step a;
And c) The production method comprising a step of heating the dough obtained in step b.
[11] The method for suppressing stickiness of dough, which comprises mixing the dough raw material with the oil / fat composition according to any one of [1] to [5].

The present invention provides oil and fat compositions, particularly oil and fat compositions that are suitably used for bakery products. The present invention also provides dough, bakery products containing the oil and fat composition, a method for producing these, and a method for suppressing stickiness of the dough.
According to a preferred embodiment of the present invention, by using the oil / fat composition of the present invention, the dough becomes easier to handle by suppressing the stickiness of the dough, and workability can be improved. Further, according to a preferred embodiment of the present invention, a bakery product having a good texture can be obtained.

Hereinafter, the oil and fat composition, dough, bakery product of the present invention, a method for producing these, and a method for suppressing stickiness of the dough will be described. Here, "Dough" means a lumpy dough made by kneading a material containing flour and water.

1. 1. Oil / Fat Composition The oil / fat composition of the present invention is an oil / fat composition containing pregelatinized starch and edible oil / fat.
The content of the pregelatinized starch is in the range of 22% by mass or more and less than 50% by mass with respect to the total mass of the fat and oil composition.
The content of the edible oil / fat is in the range of more than 50% by mass and 78% by mass or less with respect to the total mass of the oil / fat composition.
The oil / fat composition is characterized by having a water content (excluding the water content in the pregelatinized starch) of 0% by mass or more and 1% by mass or less.

In the fat and oil composition of the present invention, the stickiness of the dough is suppressed by adjusting the blending amount of pregelatinized starch and edible fat and oil, and the water content in the fat and oil composition within the above-mentioned specific range, and the work at the time of preparing the dough. It is an attempt to improve sexuality.

The pregelatinized starch used in the present invention is starch obtained by pregelatinization treatment. The pregelatinized starch is preferably one or more selected from starch obtained by pregelatinizing 1) and 2).
1) Raw starch selected from the group consisting of corn starch, sweet potato starch, horse bell starch, tapioca starch, sago starch, wheat starch and rice starch 2) Monoesterification, etherification, cross-linking, oxidation and acidity of the raw starch. Processed starch that has been subjected to one or more processing treatments selected from the group consisting of treatment, alkali treatment and enzyme treatment.

Here, the "pregelatinization treatment" refers to a treatment in which a starch slurry obtained by mixing starch selected from modified starch and modified starch and water is heat-gelatinized and further dried. If necessary, a pulverization treatment may be performed after the treatment of drying. Specifically, among the above-mentioned pregelatinization treatments, heat gelatinization uses a method using a machine such as an onlator, a jet cooker, or an extruder, and drying uses a machine such as a drum dryer, a spray dryer, or a blower dryer. It is possible to select each method. Further, when a drum dryer is used, it is possible to integrally perform heat gelatinization and drying by applying the starch slurry directly to the drum. The pregelatinized starch after the drying treatment usually contains 2% by mass or more and 10% by mass or less of water.

Examples of the modified starch include plant-derived starch. Specific examples of the plant from which the unprocessed starch is derived include regular corn (dent corn), glutinous corn (waxy corn), high amylose corn, glutinous rice, glutinous rice, wheat, sweet potato, horse bell sardine, cassaba, and sago palm. Preferred are regular corn, glutinous corn, high amylose corn, glutinous rice, glutinous rice, wheat, horse bell corn and cassaba, and more preferably regular corn, glutinous corn, high amylose corn, glutinous rice, horse bell corn and cassaba. , More preferably, regular corn, horse bell sardine and cassava.

Examples of the processed starch include monoesterification such as acetylation and phosphoric acid monoesterification; cross-esterification such as phosphoric acid cross-linking and adipic acid cross-linking; etherification such as hydroxypropylation; oxidation; acid. Treatments; alkali treatments; starches that have been subjected to one or more processing treatments such as enzyme treatment, preferably one or more processing treatments such as monoesterification, cross-linking, etherification, oxidation and acid treatment. Studates made up of two or more, more preferably monoesterified, crosslinked and etherified, one or more, more preferably hydroxypropylated, acetylated, crosslinked. Examples thereof include processed starches that have been subjected to one or more types of processing treatments selected from the group consisting of oxidation and acid treatments, and more preferably, phosphoric acid cross-linked starches, acetylated phosphoric acid cross-linked starches, and hydroxypropylated starches. Alternatively, hydroxypropylated phosphoric acid cross-linked starch, more preferably phosphoric acid cross-linked starch or acetylated phosphoric acid cross-linked starch can be mentioned.

The type and combination of the starch can be appropriately selected according to the purpose and use of the fat and oil composition of the present invention.

In the fat and oil composition of the present invention, the content of pregelatinized starch is in the range of 22% by mass or more, more preferably 30% by mass or more, still more preferably 35% by mass, based on the total mass of the fat and oil composition. The above range. The content of pregelatinized starch is in the range of less than 50% by mass, more preferably less than 49.99% by mass, still more preferably less than 49.9% by mass, based on the total mass of the fat and oil composition. Even more preferably, it is less than 49.6% by mass, particularly preferably less than 49.5% by mass, particularly preferably 48% by mass or less, and most preferably 45% by mass or less. When the content of the alpha-formed starch is within the above range, the effect of suppressing the stickiness of the dough can be easily obtained. In addition, it is easy to obtain the effect of improving the texture of the obtained bakery product.

The edible fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils. The raw material oils and fats used for the edible oils and fats include soybean oil, rapeseed oil, coconut oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, palm oil and other vegetable oils; fish oil. , Pork fat, beef fat, milk fat and other animal fats and oils; medium chain fatty acid triglycerides, and selected from the group consisting of processed fats and oils that have been processed by one or more or more selected from the group consisting of ester exchange, hydrogenation and fractionation. One kind or two or more kinds are mentioned.

The solid fat content of the edible fat is preferably 3% or more and 30% or less, more preferably 5% or more and 25% or less, and further preferably 7% or more and 20% or less at 20 ° C. The solid fat content of the edible fat is preferably 0% or more and 12% or less, more preferably 2% or more and 10% or less, and further preferably 4% or more and 8% or less at 35 ° C. The solid fat content of edible fats and oils can be measured according to the method of Measurement I described in AOCS Official Method Cd 16b-93.

The edible fats and oils preferably contain extremely hardened fats and oils, more preferably one or more selected from the group consisting of extremely hardened palm fats and oils and rapeseed extremely hardened fats and oils, and more preferably one or more kinds of palm extremely hardened fats and oils and rapeseed rapeseed. It is more preferable to contain one or two selected from the group consisting of extremely hardened oils and fats. Further, the extremely hardened fat and oil is preferably contained in an amount of 1% by mass or more and 10% by mass or less, more preferably 2% by mass or more and 9% by mass or less, based on the total mass of the edible fat or oil.

The edible fats and oils preferably contain raw material fats and oils having a solid fat content of 0% or more and 5% or less at 10 ° C. Examples of raw material oils and fats having a solid fat content of 0% or more and 5% or less at 10 ° C. include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, medium-chain fatty acid triglyceride and the like. Be done. When the processed fat and oil is within the above solid fat content range, it is regarded as a raw material fat and oil having a solid fat content of 0% or more and 5% or less at 10 ° C. The edible oil and fat preferably contains one or more selected from the group consisting of soybean oil, rapeseed oil, and corn oil. Further, it is preferable that the raw material fat and oil having a solid fat content of 0% or more and 5% or less at 10 ° C. is contained in an amount of 40% by mass or more and 98% by mass or less, more preferably 45% by mass or more and 96, based on the total mass of the edible fat and oil. It is contained in an amount of mass% or less, more preferably 50% by mass or more and 93% by mass or less.

In the fat and oil composition of the present invention, the content of the edible fat and oil is in the range of more than 50% by mass, preferably 55% by mass or more, based on the total mass of the fat and oil composition. The content of edible fats and oils is in the range of 78% by mass or less, preferably 79.99% by mass or less, more preferably 77.9% by mass or less, still more preferably 77.9% by mass or less, based on the total mass of the fats and oils composition. It is in the range of 77.6% by mass or less, more preferably 77.5% by mass or less, particularly preferably 70% by mass or less, and particularly preferably 65% by mass or less. When the content of edible oils and fats is within the above range, the effect of improving the texture of the obtained bakery product can be easily obtained.

In the fat and oil composition of the present invention, the total content of the edible fat and oil and the pregelatinized starch is preferably in the range of 90% by mass or more and 100% by mass or less, more preferably 95% by mass, based on the total mass of the fat and oil composition. % Or more and 99.99% by mass or less, still more preferably 98% by mass or more and 99.9% by mass or less, still more preferably 98.5% by mass or more and 99.6% by mass or less, and particularly preferably 99% by mass or more and 99.5% by mass. It is in the range of mass% or less. When the total content of the edible oil and fat and the pregelatinized starch is within the above range, the effect of suppressing the stickiness of the dough can be easily obtained.

The fat and oil composition of the present invention may contain lecithin, if necessary, in addition to the pregelatinized starch and edible fats and oils.
Lecithin is a phospholipid mixture containing phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and the like.
As the lecithin used in the present invention, lecithin obtained from soybean, rice, sunflower seed, egg yolk, milk fat and the like or an enzymatic decomposition product thereof is preferably mentioned, and lecithin obtained from soybean is more preferable. The lecithin used in the present invention may be either purified lecithin or crude lecithin, but the acetone insoluble matter content is preferably 50% by mass or more and 100% by mass or less. The acetone-insoluble matter content of lecithin can be calculated from the acetone-soluble matter content measured by the Food Additives Official Manual (Fifth Edition, pp. D-1054). When the fat and oil composition of the present invention contains lecithin, it becomes easy to uniformly mix the edible fat and oil and the pregelatinized starch.

In the fat and oil composition of the present invention, the content of lecithin is preferably in the range of 0.01% by mass or more and 2% by mass or less, more preferably 0.1% by mass, based on the total mass of the fat and oil composition. It is in the range of 2% by mass or less, more preferably 0.4% by mass or more and 1.5% by mass or less, and particularly preferably 0.5% by mass or more and 1% by mass or less. When the content of lecithin is within the above range, edible fats and oils and pregelatinized starch can be easily mixed uniformly.

Further, in the fat and oil composition of the present invention, the total content of the edible fat and oil and lecithin is preferably more than 50.01% by mass and 78% by mass or less, more preferably more than 50.4% by mass and 78% by mass or less, still more preferably. It is more than 50.5% by mass and 69% by mass or less, more preferably 51% by mass or more and 69% by mass or less, and particularly preferably 55% by mass or more and 66% by mass or less. When the total content of the edible fat and oil and the lecithin is within the above range, the edible fat and oil and the pregelatinized starch can be easily mixed uniformly, and the stickiness of the dough can be suppressed.

The oil and fat composition of the present invention contains other components, for example, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed lysinolene, as long as the object and effect of the present invention are not impaired. Emulsifiers such as acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters; colorants; fragrances and the like may be contained.

In the fat and oil composition of the present invention, the upper limit of the content of water (excluding the water content in pregelatinized starch) in the fat and oil composition is 1% by mass, preferably 0.5% by mass, and more preferably 0.3. It is by mass, more preferably 0.1% by mass. The lower limit of the water content (excluding the water content in the pregelatinized starch) in the fat and oil composition is not particularly limited as long as it is equal to or less than the above upper limit, but is preferably 0% by mass. By keeping the amount of water in the fat and oil composition within the above range, it becomes easy to uniformly mix the edible fat and oil and the pregelatinized starch when preparing the fat and oil composition, and the stickiness of the dough can be suppressed. , It becomes easy to handle the dough when it is taken out from a mixing container such as a mixing bowl, and when it is divided and molded.

According to a preferred embodiment of the present invention, the stickiness of the dough can be suppressed when the fat and oil composition is mixed with the dough raw material, and particularly when the bakery product is bread, the effect of prolonging the good texture of the bakery product can be maintained. Can be enhanced.

The fat and oil composition of the present invention is suitably used as a fat and oil composition for bakery products. Here, the "bakery product" is not particularly limited as long as it is made by heating dough, and for example, breads, cake donuts, biscuits / cookies, crackers, pies, cakes, etc. Is included. The fat and oil composition of the present invention is suitably used as a fat and oil composition when preparing dough for these bakery products.

The oil and fat composition of the present invention
It can be produced by a method including A) a step of preparing a fluid oil phase containing the edible oil and fat; and B) a step of adding and mixing the pregelatinized starch into the oil phase prepared in step A. ..

First, in step A, a fluid oil phase containing edible oils and fats, preferably a liquid oil phase, is prepared. When the edible oil or fat is in a solid state, a fluid oil phase can be obtained by heating to an appropriate temperature, for example, 45 ° C. or higher and 80 ° C. or lower. When the edible oil and fat is fluid at room temperature, it may be used as it is as an oil phase, or in order to maintain the oil phase in a more stable state, it is heated to an appropriate temperature, for example, 45 ° C. or higher and 80 ° C. or lower as necessary. May be used. Further, since a uniform oil / fat composition can be easily obtained, step A is preferably a step of preparing a fluid oil phase containing the edible oil / fat and the lecithin.

Next, in step B, pregelatinized starch is added to the oil phase prepared in step A and mixed. When pregelatinized starch is added to the oil phase and mixed, the oil phase is kept in a stable state by heating as necessary, for example, by setting the temperature to 45 ° C or higher and 80 ° C or lower in order to mix uniformly. It is preferable to maintain.

In the production of the oil and fat composition of the present invention, it is preferable not to include the step of adding water in order to facilitate the suppression of stickiness of the dough.

As described above, the fat and oil composition of the present invention can be obtained in which an arbitrary component containing pregelatinized starch and, if necessary, lecithin is uniformly mixed in the edible fat and oil.

2. How to prevent stickiness of dough and dough Dough is a lumpy dough made by kneading dough made by grinding grains into flour and dough ingredients containing water. Generally, water is added to a material mainly composed of wheat flour. In addition, kneading forms gluten to obtain a dough having viscous elasticity. It is also possible to obtain dough by using gluten in combination with flour other than wheat flour such as rice flour and soybean flour. The dough of the present invention is characterized by containing the above-mentioned oil and fat composition.

The dough raw material may contain a leavening agent, a salt, an emulsifier, a sugar, an egg, yeast and the like, in addition to the above-mentioned oil and fat composition, wheat flour, rice flour, rye flour, barley flour, soybean flour and other flours and water.
The wheat flour is not particularly limited as long as it is used for bakery products, and for example, strong flour, medium-strength flour, weak flour and combinations thereof can be used, but it is preferable to use strong flour.
The rice flour is not particularly limited as long as it is used in bakery products, and for example, glutinous rice flour can be used.
The soybean flour is not particularly limited as long as it is used for bakery products, and for example, full-fat soybean flour, defatted soybean flour, and combinations thereof can be used.
The water is not particularly limited as long as it is used for bakery products, and examples thereof include natural water and tap water. Further, a water-containing liquid such as milk, soymilk, or fruit juice may be used.
The swelling agent is not particularly limited as long as it is used in bakery products, and is, for example, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, acidic sodium pyrophosphate, sodium aluminum sulfate, monocalcium phosphate and these. Combinations can be used.
As the emulsifier, for example, lecithin, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolenic acid ester, sorbitan fatty acid ester, as long as it does not interfere with the object and effect of the present invention. Propropylene glycol fatty acid esters, sucrose fatty acid esters and combinations thereof can be used.
The saccharides are not particularly limited as long as they are used in bakery products, and monosaccharides such as glucose, fructose and high fructose corn syrup, disaccharides such as sugar, maltose and trehalose, oligosaccharides, reduced starch decomposition products, honey, etc. Sugar honey, maple syrup and combinations thereof can be used.

In addition to the above, dough raw materials include enzymes, dairy products, fats and oils, spices, alcoholic beverages, flavors, flavor improvers, sweeteners, dietary fiber, active gluten, thickening polysaccharides, cocoa powder, vegetable powder, etc. May be good.

The ingredients of the dough raw material and the blending amount thereof may be appropriately selected according to the target bakery product.

The content of the fat and oil composition contained in the dough is preferably 1% by mass or more and 25% by mass or less, more preferably 1.5% by mass or more and 12% by mass or less, still more preferably 2% by mass, based on the total mass of the dough. % Or more and 10% by mass or less. When the content of the oil / fat composition is within the above range, the texture of the bakery product obtained by heating the dough can be improved.

The dough of the present invention can be produced by adding an oil / fat composition to a dough raw material other than the oil / fat composition and mixing it in a mixing container such as a mixing bowl. The obtained dough may be divided into appropriate sizes and molded, if necessary.

According to a preferred embodiment of the present invention, stickiness of the dough can be suppressed by mixing the fat and oil composition of the present invention with the dough raw material. That is, the present invention also provides a method for suppressing stickiness of a dough, which comprises mixing the oil and fat composition of the present invention with a dough raw material.
According to a preferred embodiment of the present invention, the workability can be improved while suppressing the stickiness of the dough, and the texture of the bakery product obtained by heating the dough can be improved.

3. 3. Bakery product The bakery product of the present invention is not particularly limited as long as it is obtained by heating the dough. Here, "heating" refers to heating at, for example, 100 ° C. or higher and 300 ° C. or lower, and includes processing such as frying and steaming in addition to normal baking. In addition, other materials such as filling material and topping material may be added to the dough, and the dough may be heated together with these other materials to obtain the bakery product of the present invention.
Examples of the bakery product of the present invention include breads such as bread, roll bread, danish, croissant, yeast donut, fried bread, steamed bread, Chinese bun, pizza, sweet bread, brioche, buns, cake donuts, biscuits and cookies. , Crackers, pies, cakes and the like, and among them, breads are preferable. According to a preferred embodiment of the present invention, a bakery product having a soft texture, suppressed dryness, good melting in the mouth, and a good texture can be obtained. Further, according to a preferred embodiment of the present invention, when the bakery product is bread or the like, a good texture can be maintained for a long time.

The bakery product of the present invention
a) Step of preparing the oil and fat composition of the present invention;
b) It can be produced by a method including a step of mixing the dough raw materials containing the oil and fat composition prepared in step a to produce a dough; and c) a step of heating the dough obtained in step b.

Step a is as described in the method for producing an oil / fat composition.
A) A fat composition is prepared by a method including a step of preparing a fluid oil phase containing the edible oil and fat; and B) a step of adding and mixing the pregelatinized starch into the oil phase prepared in step A. can do.

In step b, the fat and oil composition prepared in step a is mixed with a dough raw material other than the fat and oil composition to produce a dough. The mixing method is not particularly limited, and the dough raw materials including the fat and oil composition may be added and then mixed. However, the dough raw materials excluding the fat and oil composition are mixed in advance to form a lump, and then the fat and oil composition is added. It is preferable to further mix the oil and fat composition and other dough raw materials uniformly.
Mixing may be done manually or mechanically.
The mixing time and mixing temperature may be appropriately selected according to the target bakery product. The mixing time is, for example, 1 minute or more and 30 minutes or less, and the mixing temperature is, for example, 0 ° C. or more and 40 ° C. or less.
Further, the dough may be divided into appropriate sizes, molded and fermented, if necessary.

In step c, the dough obtained in step b is heated. The heating temperature may be appropriately selected according to the target bakery product and is not particularly limited, but is, for example, 100 ° C. or higher and 300 ° C. or lower. Here, as described above, "heating" includes, as described above, not only normal baking, but also processing such as frying, steaming, microwave heating, and a combination thereof.
Other materials such as filling material and topping material may be added to the dough before heating, and the dough may be heated together with these other materials to obtain the bakery product of the present invention. Alternatively, after heating, it may be combined with other materials such as these filling materials and topping materials to obtain the bakery product of the present invention.

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

(1) Preparation of fat and oil composition The fat and oil composition was prepared according to the composition shown in Table 1, and the ease of mixing at the time of preparation was evaluated.

The components in Table 1 are as follows.
Edible oils and fats 1: Corn oil (solid fat content at 10 ° C: 0%, manufactured by J-Oil Mills Co., Ltd.) 50% by mass, high esterified rapeseed extremely hydrogenated oil (solid fat content at 10 ° C: more than 5%, Yokoseki oil and fat industry stock Oils and fats containing 3% by mass (manufactured by the company) and 47% by mass of transesterified oils and fats (solid fat content at 10 ° C.: more than 5%, transesterified oils and fats obtained by the following production methods) (moisture content less than 0.1% by mass, 20) Solid fat content at ° C: 19.3%, solid fat content at 35 ° C: 7.9%)
Edible oil 2: Rapeseed oil (solid fat content at 10 ° C: 0%, manufactured by J-Oil Mills Co., Ltd.) 93% by mass and palm extremely hydrogenated oil (solid fat content at 10 ° C: more than 5%, manufactured by Yokoseki Oil & Fat Industry Co., Ltd.) ) Oils and fats containing 7% by mass (water content less than 0.1% by mass, solid fat content at 20 ° C: 7.2%, solid fat content at 35 ° C: 4.8%)
Ester exchange fats and oils: palm stea (iodine value 35, manufactured by J-Oil Mills Co., Ltd.) 75% by mass, palm oil (manufactured by J-Oil Mills Co., Ltd.) 10% by mass, soybean oil (manufactured by J-Oil Mills Co., Ltd.) 15 To 100 parts by mass of the mixed oil in which mass% was dissolved and mixed at 60 ° C., 1.5 parts by mass of sodium methoxyde was added to 100 parts by mass of the mixed oil. The obtained mixture was stirred at 80 ° C. for 60 minutes under a pressure of 26 hPa, and then washed with water, decolorized and deodorized to obtain transesterified fats and oils.
Lecithin: Lecithin FA (derived from soybeans, acetone insoluble matter content: 60% by mass or more, manufactured by J-Oil Mills Co., Ltd.)
GT-α: Pregelatinized acetylated phosphate cross-linked tapioca starch (manufactured by J-Oil Mills Co., Ltd.)
B-α: Pregelatinized phosphate cross-linked potato starch (manufactured by J-Oil Mills Co., Ltd.)
CB-10: Pregelatinized regular corn starch (manufactured by J-Oil Mills Co., Ltd.)

The fat and oil composition was prepared as follows.

<Examples 1 to 4, 6, 7, and Comparative Example 3>
Edible oils and fats were added to a tank with a stirrer and heated to 70 ° C. to dissolve by stirring.
Next, lecithin was added to the dissolved edible oil and fat and dissolved by stirring to prepare an oil phase.
Subsequently, pregelatinized starch was added while stirring the oil phase, and stirring was continued until uniformly dispersed.
The mixture was cooled at −2 ° C./min to -1 ° C./min with stirring to 40 ° C. to obtain an oil / fat composition containing pregelatinized starch.
The oil and fat composition was filled in a cup, allowed to stand at 20 ° C., and then used in the experiment.

<Example 5>
Edible oils and fats were added to a tank with a stirrer, heated to 70 ° C. and dissolved by stirring to prepare an oil phase.
Subsequently, pregelatinized starch was added while stirring the oil phase, and stirring was continued until uniformly dispersed.
The mixture was cooled at −2 ° C./min to -1 ° C./min with stirring to 40 ° C. to obtain an oil / fat composition containing pregelatinized starch.
The oil and fat composition was filled in a cup, allowed to stand at 20 ° C., and then used in the experiment.

<Comparative example 1>
Edible oils and fats were added to a tank with stirring, and the mixture was heated to 70 ° C. and dissolved by stirring.
Next, lecithin was added to the dissolved edible oil and fat and dissolved by stirring to prepare an oil phase.
The oil and fat composition was obtained by cooling with stirring at -2 ° C./min to -1 ° C./min to 40 ° C.
The oil and fat composition was filled in a cup, allowed to stand at 20 ° C., and then used in the experiment.

<Comparative example 2>
Edible oils and fats were added to a tank with a stirrer and heated to 70 ° C. to dissolve by stirring.
Next, lecithin was added to the dissolved edible oil and fat and dissolved by stirring to prepare an oil phase.
Subsequently, the pregelatinized starch was added while stirring the oil phase, and the stirring was continued until the mixture was uniformly dispersed. Further, water was added little by little to gradually absorb and swell the pregelatinized starch.
The mixture was cooled at −2 ° C./min to -1 ° C./min with stirring to 40 ° C. to obtain an oil / fat composition containing pregelatinized starch.
The oil and fat composition was filled in a cup, allowed to stand at 20 ° C., and then used in the experiment.

The evaluation criteria for ease of mixing during the preparation of the fat and oil composition were as follows.
3: Pregelatinized starch and edible oils and fats can be easily and uniformly mixed.
2: Pregelatinized starch and edible fats and oils can be uniformly mixed, although it takes time.
1: Pregelatinized starch and edible fats and oils cannot be mixed uniformly over time.

As shown in the results in Table 1, the oil and fat compositions of the present invention can be uniformly mixed. On the other hand, in Comparative Example 2 in which the water content exceeded the range specified in the present invention, the pregelatinized starch gelled and could not be uniformly mixed with the edible oil and fat.

(2) Production of bakery product (bread) A dough was prepared according to the composition shown in Table 2 (Tables 2-1 to 2-3), and the stickiness during the work was evaluated. In addition, the dough was fermented, divided and molded and then baked to produce bread (buns), and the texture of the bread after 2 days (D + 2) and 4 days (D + 4) was evaluated.

The components in Table 2 are as follows.
Bread making improver: Product name "Max Power" (manufactured by J-Oil Mills Co., Ltd.)
Shortening 1: Product name "Fashie" (manufactured by J-Oil Mills Co., Ltd.)

The dough was prepared, fermented, divided, molded and baked as follows.

<Examples 1-1 to 7-1, Comparative Examples 1-1 to 4-1>
According to the formulation shown in Table 2, dough ingredients other than shortening and oil / fat composition are put into a mixing bowl, kneaded with a hook for 2 minutes at low speed and 4 minutes at medium speed, and further shortening and oil / fat composition are added at low speed for 2 minutes and medium speed. Kneaded for 6 minutes at high speed.
A dough having a kneading temperature of 28 ° C. was fermented at 27 ° C. for 60 minutes, degassed, and then further fermented at 27 ° C. for 30 minutes to prepare a primary fermented dough.
The obtained primary fermented dough was divided into 50 g, and then after 20 minutes of bench time, it was molded into a bun shape.
Next, the mixture was placed in a proofer at 38 ° C. and a relative humidity of 85% for 50 minutes for final fermentation.
The dough after the final fermentation was placed in an oven set at 200 ° C. in the upper stage and 200 ° C. in the lower stage and baked for 10 minutes to obtain bread (buns). The baked bread was allowed to cool at room temperature (20 ° C.), placed in a polyethylene bag, sealed with a heat sealer, and stored at room temperature (20 ° C.).

The stickiness of the dough during the work was evaluated by the worker according to the following evaluation criteria. The results are shown in Table 2.
3: The dough surface is not sticky and can be divided and molded without using hand powder.
2: It is a general stickiness of dough, and requires hand powder for division and molding.
1: The dough sticks sticky, and requires more hand flour than usual for splitting and molding.

The texture of bread (soft texture, no dryness, and good mouthfeel) was evaluated by four specialized panelists on a four-point scale according to the evaluation criteria shown in Table 3, and the average score was used as the evaluation value. .. The results are shown in Table 2.

As shown in the results of Table 2, in Examples 1-1 to 7-1 in which the oil and fat composition of the present invention was blended, the dough was not sticky and was easy to handle without using hand powder, so that workability was improved. NS. In addition, a good texture can be maintained even after a lapse of time after the bread is produced.
On the other hand, in the case of Comparative Example 1-1 in which the fat and oil composition containing no pregelatinized starch was blended, the stickiness of the dough could be improved by using hand flour, but the good texture of the bread could not be maintained for a long time.
Further, in the case of Comparative Example 2-1 in which the oil / fat composition having a water content exceeding the range specified in the present invention was blended, not only the dough was sticky and difficult to handle, but also the gel-like alpha in the oil / fat composition was contained in the dough. The chemical starch could not be mixed uniformly, and the workability was poor. In addition, the obtained bread became a non-uniform bread because the pregelatinized starch solidified. The solidified pregelatinized starch was harder than other crumbs, resulting in a bread with a poor texture.
In the case of Comparative Example 3-1 in which an oil / fat composition having an alferified starch content lower than the range specified in the present invention was blended, the stickiness of the dough could be improved by using hand flour, but a good texture could be maintained for a long time. There wasn't.
In the case of Comparative Example 4-1 in which the alferated starch was blended alone, the good texture of the bread was observed for a long time, but the dough was sticky and difficult to handle, and the workability was poor.

(3) Evaluation of bread hardness The hardness of the bread (buns) shown in Table 5 was measured and evaluated using a texture analyzer.

<Measurement method>
After cutting the bottom of the buns to a thickness of 5 mm, the bottom of the buns was further cut to a thickness of 20 mm from the cut surface.
Further, this was cut into 50 mm in length and width, and a sample of a regular quadrangular prism having a thickness of 20 mm and a length and width of 50 mm was prepared.
The sample was placed on a table, the position was adjusted so that the probe hits the center of the sample, and the maximum stress at 50% compression was measured with a texture analyzer.
The measurement was performed three times, the average value was calculated, and the bread hardness increase rate ((D + 4) / (D + 2)) 2 days (D + 2) to 4 days (D + 4) after production was calculated.

The measurement conditions are as shown in Table 4.

The results are shown in Table 5.

As shown in Table 5, the bread of the example obtained by blending the oil and fat composition of the present invention is less likely to increase the hardness of the bread than the bread of the comparative example, and the aging of the bread is suppressed. You can see that there is.

(4) Production of bakery product (yeast donut) A dough was prepared according to the composition shown in Table 6 and the stickiness during the work was evaluated. In addition, the dough was fermented, divided and molded, and then oiled to produce yeast donuts, and the texture of the yeast donuts after 2 days (D + 2) was evaluated.

The components in Table 6 were the same as those shown in Table 2, except for the cake flour.

<Example 2-4, Comparative Example 1-2>
The dough raw material was put into a mixing bowl and kneaded with a hook at a low speed of 4 minutes and a medium speed of 8 minutes.
A dough having a kneading temperature of 28 ° C. was fermented at 27 ° C. for 60 minutes, degassed, and then further fermented at 27 ° C. for 30 minutes to prepare a primary fermented dough.
The obtained primary fermented dough was divided into 50 g, and then after 20 minutes of bench time, it was molded into a bun shape.
Next, the mixture was placed in a proofer at 38 ° C. and a relative humidity of 85% for 50 minutes for final fermentation.
The dough after the final fermentation is put into frying oil (FryUp 201, manufactured by J-Oil Mills Co., Ltd.) heated to 180 ° C, fried for 3 minutes, turned over, fried for another 3 minutes, and then oil-drained yeast donuts. Got The fried yeast donuts were allowed to cool at room temperature (20 ° C.), placed in a polyethylene bag, sealed with a heat sealer, and stored at room temperature (20 ° C.).

The stickiness of the dough during the work was evaluated by the worker according to the following evaluation criteria. The results are shown in Table 6.
3: The dough surface is not sticky and can be divided and molded without using hand powder.
2: It is a general stickiness of dough, and requires hand powder for division and molding.
1: The dough sticks sticky, and requires more hand flour than usual for splitting and molding.

Regarding the texture of yeast donuts (soft texture, no dryness, and good mouthfeel), Table 3 shows that Comparative Example 1-1 was replaced with Comparative Example 1-2 by four specialized panelists. A four-stage evaluation was performed according to the evaluation criteria shown, and the average score was used as the evaluation value. The results are shown in Table 6.

As shown in the results of Table 6, in Examples 2-4 in which the oil and fat composition of the present invention is blended, the dough is less sticky and easy to handle without using hand powder, so that workability is improved. In addition, a good texture was maintained even after a lapse of time after the production of yeast donuts.
On the other hand, in the case of Comparative Example 1-2 in which the oil and fat composition containing no pregelatinized starch was blended, hand flour was required to suppress the stickiness of the dough.

(5) Production of bakery product (cookie) A dough was prepared according to the composition shown in Table 7, and the stickiness during the work was evaluated. The dough was divided and molded and then baked to produce cookies.

The components in Table 7 were the same as those shown in Table 6.

<Example 2-5, Comparative Example 1-3>
Of the dough raw materials, shortening 1 and the oil / fat composition were placed in a mixing bowl and kneaded at medium speed for 1 minute and 30 seconds with a mixer equipped with a beater. The sieved white sugar was further added, and the mixture was kneaded at medium speed for 1 minute and 30 seconds. Further water was added and kneaded at medium speed for 1 minute and 30 seconds. Further flour was added and kneaded at low speed for 30 seconds to obtain dough. The dough was taken out of the mixing bowl, divided into 280 g, and formed into a rod shape having a diameter of about 4 cm. The molded dough was wrapped in cooking paper and cooled in a refrigerator at 5 ° C. for 1 hour. It was taken out of the refrigerator, the dough from which the cooking paper had been peeled off was cut into a thickness of 1 cm with a kitchen knife, and baked in an oven set at 180 ° C. for 15 minutes. The baked cookies were allowed to cool at room temperature (20 ° C.).

In Examples 2-5 containing the oil and fat composition of the present invention, the dough was not sticky and did not stick to the wrapped cooking paper. The baked cookies were crispy and I was able to eat them without any discomfort. On the other hand, in the case of Comparative Example 1-3 in which the oil / fat composition containing no pregelatinized starch was blended, the dough was sticky, the dough stuck to the wrapped cooking paper, and it was difficult to peel off.

Claims (11)

An oil / fat composition containing an alferated starch and an edible oil / fat.
The content of the pregelatinized starch is in the range of 22% by mass or more and less than 50% by mass with respect to the total mass of the fat and oil composition.
The content of the edible oil / fat is in the range of more than 50% by mass and 78% by mass or less with respect to the total mass of the oil / fat composition.
The fat and oil composition, wherein the upper limit of the content of water (excluding the water content in the pregelatinized starch) in the fat and oil composition is 1% by mass. The oil and fat composition according to claim 1, wherein the pregelatinized starch is one or more selected from starch obtained by pregelatinizing 1) and 2).
1) Raw starch selected from the group consisting of corn starch, sweet potato starch, potato starch, tapioca starch, sago starch, wheat starch and rice starch 2) Hydroxypropylation, acetylation, cross-linking, oxidation and acidity of the raw starch. Processed starch that has been subjected to one or more processing treatments selected from the treatment group. The oil and fat composition according to claim 2, wherein the modified starch is a modified starch obtained by subjecting the unprocessed starch to a processing treatment including a cross-linking treatment. Lecithin is contained in an amount of 0.01% by mass or more and 2% by mass or less based on the total mass of the oil / fat composition.
The content of the pregelatinized starch is in the range of 22% by mass or more and less than 49.99% by mass with respect to the total mass of the fat and oil composition.
The content of the edible oil / fat is in the range of more than 50% by mass and 77.99% by mass or less with respect to the total mass of the oil / fat composition.
The oil / fat composition according to any one of claims 1 to 3. The oil / fat composition according to any one of claims 1 to 4, which is used for bakery products. A dough containing the oil / fat composition according to any one of claims 1 to 5. A bakery product obtained by heating the dough according to claim 6. The bakery product according to claim 7, which is bread. The method for producing an oil / fat composition according to any one of claims 1 to 5.
The production method comprising A) a step of preparing a fluid oil phase containing the edible oil and fat; and B) a step of adding and mixing the pregelatinized starch into the oil phase prepared in step A. The method for producing a bakery product according to claim 7 or 8.
a) A step of preparing the oil / fat composition according to any one of claims 1 to 5;
b) A step of producing the dough by mixing the dough raw materials containing the fat and oil composition prepared in the step a;
And c) The production method comprising a step of heating the dough obtained in step b. The method for suppressing stickiness of dough, which comprises mixing the dough raw material with the oil / fat composition according to any one of claims 1 to 5.