KR20240034404A - Plastic fat composition for bakery dough - Google Patents

Abstract

The present invention relates to a plastic fat composition for bakery dough, which has excellent extensibility, a method for producing the same, bakery dough, bakery foods, etc. The present invention also relates to a method of improving the extensibility of a plastic oil composition containing edible oil and fat, and a method of improving the lifting of a layered puffed food. The plastic fat composition for dough for bakery foods of the present invention contains 60% by mass to 100% by mass of edible oil and fat, and contains 0.5% by mass to 20% by mass of soybean hypocotyl oil in the edible oil.

Description

Plastic fat composition for bakery dough}

The present invention relates to a plastic fat composition for bakery dough.

Soybeans are used as a flow raw material. Soybeans are composed of about 90% by mass of cotyledons, about 8% by mass of seed coat, and about 2% by mass of hypocotyls (also called embryos). Soybean oil is generally obtained by milking soybeans with the seed coat removed. Soybean hypocotyl oil is obtained by milking raw materials in which the proportion of soybean hypocotyl is increased from 15 mass% to 100 mass%. It has been disclosed that soy hypocotyl oil has health effects such as lowering cholesterol in the body and suppressing metabolic syndrome. On the other hand, both Patent Document 1 and Patent Document 2 do not disclose or suggest that when a plastic fat composition containing a specific amount of soy hypocotyl oil is used to prepare bakery dough, the plastic fat composition has excellent spreadability.

The object of the present invention is to provide a plastic fat composition for bakery dough, which has excellent extensibility.

The present inventors discovered that a plastic oil composition containing a specific amount of edible oil containing a specific amount of soybean hypocotyl oil has excellent extensibility and is suitable for bakery dough, and completed the present invention. That is, the present invention is a plastic oil composition for bakery dough, which contains 60% by mass or more and 100% by mass or less of edible oil and fat, and contains 0.5% by mass or more and 20% by mass or less of soybean hypocotyl oil in the edible oil. It is preferable that the solid fat content of the edible oil and fat at 10°C is 20% or more and 70% or less, and that the solid fat content at 35°C is 0% or more and 15% or less. The edible oil preferably contains 0% to 60% by mass of liquid oil (excluding soybean hypocotyl oil) with a solid fat content of 0% to 5% at 10°C. In the edible oil, the ratio of the content of the liquid oil to the content of the soybean hypocotyl oil (liquid oil/soybean hypocotyl oil) is preferably 0 or more and 100 or less on a mass basis. It is preferable that the bakery food is a layered puffed food. Additionally, the present invention is a bakery dough containing the above-mentioned plastic fat composition. It is preferable that the plastic fat composition is folded. Additionally, the present invention is a bakery food made by heating the dough. In addition, the present invention is a method for producing a plastic oil composition for bakery dough, comprising the steps of preparing a fat composition containing 60% by mass to 100% by mass of edible oil with a soybean hypocotyl content of 0.5% by mass or more and 20% by mass or less, This production method includes the step of rapidly cooling and mixing the fat composition. In addition, the present invention is a method for improving the extensibility of a plastic oil composition containing edible oil and fat, the method comprising adding soy hypocotyl oil to the edible oil and fat. In addition, the present invention is a method of improving the lifting of a layered puffed food, wherein the layered puffed food is obtained by heating a bakery dough in which a plastic oil composition containing edible oil is folded into the grain dough, and the soy hypocotyl is included in the edible oil. This method includes adding oil.

Since the plastic fat composition of the present invention has excellent extensibility, it can be suitably used for bakery dough. Here, excellent extensibility means that the plastic fat composition can be extended to the same degree as the grain flour dough when producing bakery dough that requires the operation of folding the plastic fat composition into the grain flour dough after combining the grain flour dough and the plastic fat composition. Point. According to a preferred aspect of the present invention, especially when the bakery food is a layered puffed food, it is possible to not only improve workability in producing the dough, but also improve the floating and crispy texture of the layered puffed food. Here, grain flour dough refers to dough made by uniformly mixing raw materials including grain flour.

The plastic oil composition of the present invention contains 60% by mass or more and 100% by mass or less of edible oil and fat, and contains 0.5% by mass or more and 20% by mass or less of soybean hypocotyl oil in the edible oil and fat. The soybean hypocotyl oil is an oil extracted and refined from raw materials with an increased hypocotyl ratio among soybean seeds. Raw materials with an increased hypocotyl ratio refer to raw materials containing 15% by mass or more and 100% by mass or less of hypocotyls, and it is preferable to use raw materials containing 30% by mass or more and 100% by mass or less. The method of selecting hypocotyls from soybean seeds and extracting and refining soybean hypocotyl oil therefrom is based on conventional methods. An example is outlined below. First, soybean seeds are dried by heating at, for example, 40°C or higher and 80°C or lower. Next, using a general-purpose grinding device with one or more of the following functions: impact action, shearing action, compression/crushing action, and friction action, the dried material is peeled, shredded, crushed, or pulverized to separate the cotyledons, seed coat, and hypocotyl. do. Impact means include impact mills, jaw crushers, stamp mills, jet mills, hammer mills, pin mills, rotary mills, planetary mills, etc.; Shear means include cutter mills, stone balls, etc.; Compression and crushing means include roller mills, roll crushers, compaction rolls, etc. A ring mill, etc.; and a stream mill, etc. are used as friction means. Next, the mixture of separated seed coats, cotyledons, and hypocotyls is placed on a vibrating screen, a rotating body, a wind classifier, etc., and the seed coats and cotyledons are removed from the mixture to obtain a hypocotyl fraction. For example, the mixture is passed through a Tyler 7 mesh sieve, and from the fraction below the sieve obtained, the fraction below the Tyler 10 mesh sieve and above the Tyler 14 mesh sieve is separated as the hypocotyl fraction. The hypocotyl fraction is heated, for example, at a temperature of 40°C or higher and 100°C or lower for several seconds to 60 minutes, then crushed to form flakes, and these flakes are brought into contact with an organic solvent such as n-hexane to obtain crude oil. Additionally, soybean hypocotyl oil is obtained by subjecting the crude oil to one or more of degumming, deacidification, decolorization, and deodorization by a conventional method, preferably degumming, deacidification, decolorization, and deodorization. The soybean hypocotyl oil may be commercially available. The plastic fat composition of the present invention contains 60% by mass or more and 100% by mass or less of edible oil and fat, based on the total amount of the plastic fat composition. Preferably it is 70 mass% or more and 100 mass% or less, and more preferably, it is 80 mass% or more and 100 mass% or less. By being within the above range, it can be made into a plastic fat composition suitable for dough use in bakery foods. The content of soybean hypocotyl oil contained in the edible oil is 0.5% by mass or more and 20% by mass or less. The content of soybean hypocotyl oil is preferably 0.8% by mass or more, more preferably 1% by mass or more, further preferably 2% by mass or more, even more preferably 3% by mass or more, particularly preferably 4% by mass or more. , further preferably 15 mass% or less, more preferably 13 mass% or less, further preferably 10 mass% or less, and even more preferably 8 mass% or less. The range may be an appropriate combination of these upper and lower limits. For example, the content of soybean hypocotyl oil contained in the above edible oil is preferably 0.8 mass% or more and 15 mass% or less, more preferably 1 mass% or more and 13 mass% or less, and even more preferably 2 mass% or more and 13 mass% or less. % or less, and even more preferably 3 mass% or more and 13 mass% or less, particularly preferably 3 mass% or more and 10 mass% or less, and particularly preferably 4 mass% or more and 8 mass% or less. By being within the above range, a plastic oil composition with excellent extensibility can be obtained. The solid fat content of the edible oil at 10°C is preferably 20% or more and 70% or less, and more preferably 30% or more and 65% or less. Additionally, the solid fat content at 35°C is preferably 0% to 15%, and more preferably 2% to 12%. The solid fat content of edible oil can be measured according to METHOD I described in AOCS Official Method Cd 16b-93. The ratio of the soybean hypocotyl oil content (% by mass) in the edible oil and fat to the solid fat content (%) at 10°C is preferably 0.015 or more and 0.5 or less, and more preferably 0.02 or more and 0.4 or less, 0.03 or more and 0.3 or less are more preferable, and 0.04 or more and 0.3 or less are still more preferable. By being within the above range, a plastic fat composition with excellent extensibility can be obtained. The edible oil contains raw oil other than soybean hypocotyl oil. These raw oils include vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, bran oil, sunflower oil, birdflower oil, sesame oil, olive oil, palm oil, palm kernel oil, and palm oil; animal oils such as fish oil, lard, tallow, and tallow. Oils and fats; Examples include medium-chain fatty acid triglycerides, and processed oils and fats in which one or two or more processes selected from the group consisting of transesterification, hydrogenation, and fractionation have been processed. The edible oil preferably contains 0 to 60% by mass of liquid oil (excluding soybean hypocotyl oil) having a solid fat content of 0% to 5% at 10°C, and 0 to 50% by mass. It is more preferable to contain the following, more preferably 0 mass% or more and 40 mass% or less, and even more preferably 0 mass% or more and 30 mass% or less. The edible oil preferably contains liquid oil (excluding soybean hypocotyl oil) with a solid fat content of 0% to 5% at 10°C, and the lower limit in the above range is preferably greater than 0% by mass. . Examples of the liquid oil include soybean oil, rapeseed oil, corn oil, cottonseed oil, bran oil, sunflower oil, new flower oil, sesame oil, olive oil, and medium-chain fatty acid triglycerides. When the edible oil includes processed oil, if the solid fat content of the processed oil is within the above range, the processed oil corresponds to the liquid oil. When the edible oil and fat contains two or more types of liquid fat and oil, their total amount is regarded as the content of the liquid fat and oil.

In the edible oil, the ratio of the content of the liquid oil to the content of the soybean hypocotyl oil (liquid oil/soybean hypocotyl oil) is preferably 0 or more and 100 or less, more preferably 0 or more and 70 or less, based on mass, and 0 or more. 50 or less is more preferable, 0 or more and 40 or less is even more preferable, and 0 or more and 30 or less is particularly preferable. The plastic oil composition of the present invention preferably contains 0 mass% to 40 mass% or less, more preferably contains 0 mass% to 30 mass%, and even more preferably contains 0 mass% to 20 mass%. desirable. The plastic fat composition of the present invention may contain an emulsifier if necessary. When using an emulsifier, the content is preferably more than 0 mass% and 5 mass% or less, more preferably more than 0 mass% and 3 mass% or less, and even more preferably more than 0 mass% and 2 mass% or less. The plastic fat composition of the present invention may contain other components within a range that does not impair the effect of the present invention. The ingredients are not particularly limited, but include antioxidants such as L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignans, ubiquinones, xanthines, oryzanol, catechins, polyphenols, and tea extract; Colorants such as carotene; Flavors; Silicone; Seasonings such as salt, sugar, and amino acids; Polysaccharides such as starch, xanthan gum, guar gum, gum Arabic, pectin, locust bean gum, alginic acid, dextrin, and cellulose; Sodium caseinate, skim milk powder, etc. Dairy components: lecithin, monoglycerin fatty acid ester, organic acid mono fatty acid glyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan. Emulsifiers such as fatty acid esters, etc. can be mentioned. When the plastic oil composition of the present invention contains water, the total content of edible oil and water is preferably 60% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less, and 90% by mass. 100 mass% or less is more preferable, and 95 mass% or more and 100 mass% or less is even more preferable. The plastic fat composition of the present invention is used for the dough of bakery foods. There is no limitation on the shape of the plastic fat composition, and it may have a block shape, a chip shape, a plate shape, etc., but a chip shape or a plate shape is preferable. Here, the chip shape means a small piece with a long side of about 1 cm to 5 cm, and the block shape means a lump of a larger size. It is preferable that the plastic fat composition is folded into the dough. The folded state means a state in which the thin plastic fat composition exists in the form of multiple layers (two or more layers) in the dough. The number of layers of the plastic oil composition in the dough is not particularly limited and varies depending on the use and purpose, but for example, in the case of layered puffed foods, it is generally set to 27 layers or more. For example, when the plastic fat composition is in the form of a plate, the plastic fat composition can be wrapped in grain dough and performed in a rolling and folding process multiple times to achieve the folded state. When the plastic fat composition is in the form of chips, the plastic fat composition is mixed with the grain dough and the plastic fat composition is dispersed by lightly kneading to a degree that the plastic fat composition is not kneaded in the grain dough, and the dough is folded into the dough. It can be done in this state. It is preferable that the dough is further subjected to rolling and folding processes multiple times. The content of the plastic fat composition in the dough is preferably 15% by mass or more and 45% by mass or less. When the bakery food is a layered puffed food, the content of the plastic fat composition in the dough is preferably 20% by mass or more and 45% by mass or less. In addition to the plastic fat composition, the dough contains grain flour such as wheat flour, rice flour, and soybean flour. In addition, it may contain water, eggs, milk, salt, sugar, yeast, starch, etc. Bakery food is obtained by heating the dough. Examples of the heating method include baking (baking), frying in oil, steaming, etc., with baking being preferred. Examples of the bakery food include layered puffed foods such as croissants, danishes, pastry pies, and folded pies; breads such as white bread and rolls; baked confectionery such as cookies, etc. Preferably, layered puffed foods are mentioned. . The layered puffed food is preferably obtained by heating the dough of a bakery food into which the plastic fat composition is folded. The method for producing a plastic oil composition of the present invention includes the steps of preparing an oil or fat composition containing 60% by mass or more and 100% by mass or less of edible oil with a soybean hypocotyl content of 0.5% by mass or more and 20% by mass or less, and rapidly cooling the oil or fat composition. It includes the mixing and kneading process. In the above step of preparing the oil or fat composition, a step of dissolving an oil-soluble component such as an emulsifier in the edible oil or fat may be included, or a step of adding an aqueous phase component to the edible oil or fat may be included. When including the above step of adding an aqueous phase component, it is preferable to include an emulsification step. The aqueous phase component may contain seasoning and oil components in addition to water. The step of rapid cooling and kneading is a step of plasticizing the oil and fat composition to obtain a plasticized oil and fat composition. There is no limitation on the equipment used in the above process of rapid mixing and kneading, and a perfector, combinator, botator, nexus, etc. can be used. According to a preferred aspect of the present invention, since the plastic oil composition of the present invention has excellent extensibility, the plastic oil composition is folded into the dough of bakery food to ensure good workability in the operation of folding it into the dough of grain flour. can be formed. Additionally, when the bakery food is a layered puffed food, the floating or crunchy texture of the layered puffed food can be improved. The present invention is also a method of improving the extensibility of a plastic oil composition containing edible oil and fat, characterized by including soy hypocotyl oil in the edible oil and fat. It is preferable that the plastic oil composition contains 60% by mass or more and 100% by mass or less of edible oil. Additionally, it is preferable to contain 0.5% by mass or more and 20% by mass or less of soybean hypocotyl oil in the edible oil. According to the present invention, the extensibility of a plastic oil composition containing edible oil and fat can be improved compared to the case where soy hypocotyl oil is not contained in the edible oil and fat. Edible oil and soybean hypocotyl oil, the preferred range of their contents, the method for producing the plastic oil composition, etc. are the same as those described with respect to the plastic oil composition of the present invention. The present invention also provides a method for improving the lifting of a layered puffed food, wherein the layered puffed food is obtained by heating the dough of a bakery food in which a plastic oil composition containing edible oil is folded into the dough of grain flour, and the edible oil It is characterized by containing soybean hypocotyl oil. Here, “floating of layered puffed food” refers to the state in which the layered puffed food is puffed in the height direction compared to before heating. Usually, the height of the layered puffed food can be used as an indicator to evaluate, but the difference with the comparison object is In cases where it becomes more clear, it is also possible to use as an index the value calculated by the height of the layered puffed food ÷ the length of the short side of the layered puffed food. According to the present invention, the floating of layered puffed foods can be improved compared to the case where soy hypocotyl oil is not contained in the edible oil. In the above method, it is preferable that the plastic oil composition contains 60% by mass or more and 100% by mass or less of edible oil and fat. In addition, it is preferable to contain soybean hypocotyl oil in an amount of 0.5% by mass or more and 20% by mass or less in the edible oil. The edible oil and soybean hypocotyl oil, the preferred range of their contents, the method for producing the plastic oil composition, etc. are the same as those described with respect to the plastic oil composition of the present invention. In addition, the dough and heating method for bakery foods are the same as those described with respect to the plastic fat composition of the present invention.

Claims (1)

A plastic oil composition for dough for bakery foods, comprising 60% by mass or more and 100% by mass or less of edible oil and fat, and containing 0.5% by mass or more and 20% by mass or less of soybean hypocotyl oil in the edible oil and fat.