SG191752A1 - Plastic emulsified oil and fat composition for kneading bread - Google Patents

Abstract

A plastic emulsified oil and fat composition for kneading bread, being characterized by containing glucomannan and glycerol mono-fatty acid ester in an aqueous phase. The content of the glucomannan in the plastic emulsified oil and fat composition for kneading bread is preferably 0.01 to 2.1% by mass. Further, the plastic emulsified oil and fat composition for kneading bread preferably contains, as the glucomannan, a glucomannan-containing material in which the purity of the glucomannan is at least 50% by mass.

Description

DESCRIPTION Title of Invention

PLASTIC EMULSIFIED OIL/FAT COMPOSITION FOR KNEADING IN

BAKERY PRODUCTS

3

Technical Field [00017

The present invention relates to a plastic emulsified oil and/or fat (hereinafter referred to as oil/faty composition for kneading in bakery products, more specifically relates to a plastic emulsified oil/fat composition for kneading in bakery products, which can provide a bakery dough having fine physical properties in the case when wheat flour having a high ash content such as second class flour 1s used, and can provide a bakery product having an equivalent quality to that of a bakery product using wheat flour having a small ash content, {5 Background Art 10002]

Wheat Sour used for bakery product making is mainly obtained by pulverizing the endosperm parts of wheat particles to form a powder, but it is very difficult to separate the endosperm parts since they are strongly bound to the germs and outer coats. 26 Therefore, when wheat flour is formed into a product, wheat particles are first pulverized, the endosperm parts are separated from the paris containing the outer coats and germs, the endosperm parts are directly used as wheat flour, the parts containing the outer coats and germs are further subjected to several steps of pulverization and separation, and wheat flour is similarly obtained from the obtained endosperm parts,

and finally, operations of pulverization and separation are conducted until most of the outer coats and germs are removed.

[0003]

The wheat flour obtained by the first separation incorporates small amounts of germs and ouler coats, and the wheat flour obtained by the later separation is wheat

Hour incorporating larger amounts of outer coats and germs. Since the outer coats and germs contain much misplaced materials other than starch and gluten protein, the obtained wheat flour has a high ash content, a dingy color, a high enzyme activity that leads to deterioration of quality, a rough average particle diameter, and @ high content of ) damaged starch particles.

[0004]

Therefore, in the case of the production of bakery products, a bakery product in which the wheat flour obtained by the later separation, i.e, wheat flour having a high ash content, had problems that it had an appearance such that the crust had a reddish-brown color, a small volume, a rough and ivhomogeneous inner phase, a dingy color, and bad flavor such as steamy smell, and is deteriorated fast, as compared to a bakery product mainly using the wheat flour obtained by the first separation, ie, the wheat flour having a small ash content, 10005]

Furthermore, the wheat flour obtained by the later separation had a problem also in the stage of a bakery dough that the bakery dough is difficult to be handled since the bakery dough contained much damaged starch and thus easily becomes gooey, and the ghaten as generated had strong elasticity, low stickiness and brittleness, and thus the bakery dough had bad extensibility, and the hike,

Furthermore, such wheat flour obtained by the later separation having a high ash content was referred to as second class flour, and had a problem that it cannot be used for bakery product making, specifically for the production of high-grade bakery products for which flavor is emphasized.

[0006]

Therefore, various methods for obtaining a bakery dough having fine physical properties even in the case when such wheat flour is used, and for obtaining a bakery product having an equivalent quality to that of a bakery product in which wheat Hour having a small ash content is used, have been devised. [00071

Some methods for modifying wheat flour are suggested to obtain wheat four having an equivalent quality to that of wheat flow having a low ash content while it contains a fraction having a high ash content in Hour milling.

One of such method is subjecting wheat flour to a heat-moisture treatment {for example, see Patent Literature 1). However, although it is possible to resolve the problems caused by starch, but the problems caused by ash cannot be resolved by this methed, and thus a bakery dough and a bakery product having fine qualities are not able to be obtained. 10008]

Another method is conducting flour milling so that wheat flour does not contain a bran component (for example, see Patent Literature 2). However, since this method is a special flour milling method, there are problems that mass production is impossible, and that effects of improving problems other than the flavor of a bakery produet {the physical properties of a dough, the inner phase and appearance of the bakery product, and the like) cannot be obtained.

[0009]

Still other methods are using a fraction of wheat flour (for exaraple, sce Patent

Literatures 3 and 4). However, these methods are methods adding wheat flour containing much ash such as second class flour to general wheat floor to adjust the particle size to a specific range. Therefore, these methods are not methods for obtaining a fine bakery product by using second class flour itself, and the obtained bakery dough and bakery product are mierior to the bakery dough and bakery product pbtained from only wheat flour having a small ash content, 5 10010}

Accordingly, although it is possible to improve the physical properties of a bakery dough to the some extent by the conventional methods for directly modifying wheat flour, a bakery dough and a bakery product having sufficiently fine qualities are not able to be obtained. {0011}

On the other hand, tt is suggested to use an emulsified oil/fat composition containing proteinase, a glycerin organic acid fatty acid ester, an oxidizing agent and a &

gelatinization swelling-suppressed starch in producing a bakery product directly using wheat flour having a high ash content (for example, see Patent Literature 3). However, in this method, the obtained bakery product loses its shape when toasted, and the bakery product has insufficient moist feeling while having fine tenderness.

[0012] :

Furthermore, a method for improving the texture of a bakery product in which general wheat flour is used, by using various components for improving bakery product making such as ghicomannan, which is a main component of polysaccharides included in, for example, konjac root, is attempted, so as to increase the volume, or impart motst 16 feeling and aging resistance (for example, see Patent Literatures & and 7)

Cincom has properties such ag high stickiness, high water retention property and gel formability, and when glucomannan js used in bakery products, effects such as prevention of aging by improving water retention property, and imparting of moist feeling are expected.

[0013]

However, in the case when glucomannan is added to a bakery dough in the state of a powder, there are problems that it is difficult to homogeneously disperse the glucomannan, and that the bakery dough is hardened over time. Furthemmore, the method in which glucomannan is added after gelation has a problem that the bakery dough easily becomes tacky unless the concentration of the glucomannan in the gel is increased, and a problem that the texture becomes strongly sticky when the amount of the glucomannan is conversely increased.

0014]

Furthermore, in the methods described in Patent Literatures 6 and 7, the components and the content ratios of the components thereof are preset so that a high affect would be obtained in the cases when they are used for wheat flour having a small ash content. Therefore, the above-mentioned problems cannot be resolved in the case when wheat flour having a high ash content is used. Further, the obtained bakery dough rather becomes tacky, and the bakery product making workability is deteriorated, the volume of the bakery product is decrease. Thus, a bakery dough and a bakery product having fine qualities are not be able to be obtained.

Citation List

Patent Literature 10015]

Patent Literature 11 JP 2007-125006 A

Patent Literature 2: JP 2008-148601 A

Patent Literature 3: JP 2004-147549 A

Patent Literature 4: JP 2005-168451 A

Patent Literature 5: JP 2010-200696 A :

Patent Literature 6; JP 2003-116450 A

Patent Literature 7; JP 2006-320207 A

Smnmary of Invention

Technical Problem

Accordingly, the present invention aims at providing a plastic oil/fat composition for kneading in bakery products, which can provide a bakery dough having fine physical properties even in the case when wheat flour having a high ash content is used, and can further provide a bakery product having an equivalent quality to that of a $ bakery product using wheat flour having a small ash content is used.

Solution to Problem

[0017]

The present inventors did various studies so as to achieve the above-mentioned ann, and consequently found that a plastic emulsified oil/fat coroposition containing glucomantan and an emulsifier in combination under a specific condition can resolve the above-mentioned problems of the prior art.

[0018]

The present invention 15 made in view of the above circumstance and provides a plastic emulsified oil/fat composition for kneading in bakery products, containing 1s ghacomannan and a glycerol mono fatty acid ester in an aqueous phase.

[6019]

Furthermore, the present invention provides bakery dough using the plastic emulsified oil/fat composition for kneading in bakery products.

Furthermore, the present invention provides a method for producing the plastic emulsified oil/fat composition for kneading in bakery products including mixing an oil phase, and an aqueous phase or oil-in-water type emulsified product containing a glucomannan and a glycerol mono-fatty acid ester

Advantageous Effects of Invention

[0020]

When the plastic emulsified oil/fat composition for koeading in bakery products of the present invention is used, even in the case when wheat flour having a high ash content such as second class Hour is used, the obtained biker dough is not sticky and has fine extensibility, and a bakery product obtained by using the bakery dough has an appearance with crust having a fine burnt color and a large volume, has an inner phase that has vertical streaks and is homogeneous, has an improved color tone in the inner phase, has fine flavor without steamy smell, has fine moist feeling and crispy touch, and 18 excellent in aging resistance.

Description of Embodiments [6o21}

Hereinafter the plastic emulsified oil/fat composition for kneading in bakery products of the present invention will be explained in detail.

The plastic emulsified oil/fat composition for kucading in bakery products of the present invention contains (1) ghucomannan and (2) a glycerol mono-fatty acid ester in an aqueous phase. {006227

First, the above-mentioned glucomannan (1) will be mentioned.

Glucomantag is a composite polysaccharide (a non-digestible polysaccharide), which is included in the tuber of edible konjac, and is constituted by large nombers of

Deghucose and D-mannose that are bound by p-14-bonds at a molar ratio of approximately 1:1.6. The molecular weight thereof is about 1,000,000 to 2,000,000, but differs depending on the production region, breed and the like. The physical properties thereof are excellent affinity for water and very strong water retention ability.

Furthermore, glucomannan has been conventionally used as a thickening agent, and 1s known to have a specifically high viscosity among thickening agents.

[0023]

The above-mentioned ghucomannan (1) is included in the plastic emulsified oil/fat composition by a content of preferably 0.01 to 2.1 mass%, further preferably 0.03 to 1.1 mass%, and even more preferably 0.04 fo 0.4 mass%, with respect to the mass of ig the plastic emulsified oil/fat composition. When the content is less than 0.01 mass, it is not preferable since the effect of the present invention becomes very low.

Alternatively, when the content is more than 2.1 mass%, i is not preferable since the finally obtained bakery product gives strongly tacky and sticky texture. {0024}

Furthermore, in the plastic emulsified oil/fat composition, the above-mentioned glucomannan (1) is included preferably by 0.021 to 15 mass%, further preferably by (0.04 to 10 mass%, even more preferably by 0.1 to 5 mass% with respect to the mass of the aqueous phase. When the content with respect to the mass of the aqueous phase is less than 0.021 mass%, the glucomannan content in the plastic emulsified oil/fat composition is also suppressed to be low, and thus the effect of the present invention becomes very weak, When the content with respect to the mass of the aqueous phase is more than 15 mass%, it is not preferable since the workability is deteriorated, for example, the viscosity becomes too high, the production of margarine becomes difficult, and the like

[0025]

The amount of the agueous phase {mass%) in the plastic emulsified oil/fat

S composition can be measured by the following method.

First, the plastic emulsified oil/fat composition for kneading in bakery products is heated to 60 to 65°C to thereby completely dissolve the composition. Thereafter the oi phase is removed from the above-mentioned dissolved emulsified otl/fat composition, and the residual amount is defined as the amount of the above-mentioned io aqueous phase (mass).

The above-mentioned aqueous phase refers to an aqueous phase constituted by water and a water-soluble component. [00261

In order to incorporate the above-mentioned glucomannan (1) into the plastic 15 emulsified oil/fal composition, glucomannan-containing materials such as purified glucomannan, and a konjac powder or simply-purified konjac powder can be used.

These glucomannan-containing materials are preferably used 30 as to satisfy the above-mentioned glucomannan content. These glucomannan-containing materials each has a purity of preferably 50 mass% or more, more preferably 60 mass% or move. 20 A konjac powder or the like containing glucomamman with a purity of lower than 50 mass% is not preferable since astringent taste remains and flavor 1s casily lost. As taparity components other than glucomannan in the above-mentioned glucomannan-containing material may include, for example, starches, oxalic acid and potassium oxalate, and may also include ash components such as calcium, potassium, sodium, magnesium and phosphorus. [00271

Next, the above-mentioned glycerol mono-fatty acid ester (2) will be mentioned.

In general bakery product making, an emulsifier such as a glycerol mono-fatty acid esters strongly binds to starch in a bakery dough to form a composite to thereby suppress the swelling of the starch, As avesult, excess water is used for the generation of a gluten structure, and thus a firm gluten structure with fine extensibility is formed. 16 Thus, an emulsifier is used aiming at improving the physical properties of a dough, increasing the volume of the obtained bakery product, and obtaiing soft texture

However, in the case when wheat flour having a high ash content is used, the ratio of gliadin is high and the elasticity is strong, and thus a fine gluten structure cannot be obtained even if much moisture is fed, i5 [0028]

Ewen in the case when wheat flour having a high ash content 18 used, when the above-nentioned glycerol mono-fatty acid ester (2} is incorporated together with the above-mentioned glucomannan (1) in the agueons phase of the plastic emulsified oil/fat composition as in the present invention, a fing gluten structure is formed, and consequently a bakery dough having fine physical properties can be obtained, and a fine quality bakery product can be obtained.

Since glycerol mono-fatty acid esters are oil-soluble, they are generally dissolved in an oil phase when they are used in an emulsified oil/fat composition.

However, in the present invention, a synergistic effect with glucomannan cannot be obtained unless incorporating the glycerol mono-fatty acid ester in the aqueous phase.

[0029]

As the glycerol mono-fatty acid ester used in the present invention, a known glycerol mono-fatty acid ester can be used. Although either a saturated fatty acid or an unsaturated fatty acid can be used as the faity acid wm the glycerol mono-fatty acid ester, a saturated fatty acid is preferable from the viewpoint that the effect of the present invention ts increased. Although the chain length of the fatty acid is also not limited, it is preferably 8 to 26, more preferably 12 to 24, futher preferably 16 to 22,

[6030] :

The present invention is characterized in that the glyoerol mono-fatty acid ester is incorporated in the aqueous phase rather than the oil phase. Meanwhile, in the present invention, the glycerel mono-fatty acid ester may be incorporated in not only the agoeous phase but also the oil phase.

[0031]

In order to stably disperse the glycerol mono-fatty acid ester in the aqueous phase, it is preferable to use a water-dispersion type glycerol mono-fatty acid ester.

Examples of the wateredispersion type glycerol wmono-fatty acid ester may include a powder type glycerol mono-fatty acid ester obtained by preparing an aqueous solution in which a composite of a glycerol mono-fatty acid ester and a polymer substance such as casein sodium is formed, and spray drying the solution. Examples of the water-dispersion type glycerol mono-fatty acid ester may also include a hydrate type glycerol mono-fatty acid ester with a sliced micelle structure in which hydrophilic groups are directed outward, It is preferable to use a hydrate type glycerol mono-fatty acid ester mn the present invention. [60323 . 5 Alternatively, it is also possible fo use a glycerol mono-fatty acid ester that is not of a water-dispersion type, and in such case, the glycerol mono-fatty acid ester that is not of a water-dispersion type can be converted to a hydrate type by adding the glycerol mono-fatty acid ester to the aqueous phase, and heating the aqueous phase fo 50 to 70°C.

In this case, if 1s necessary to adjust the pH of the aqueous phase 10 5 or less so as to stabilize the hydrate type, and it is {urther preferable to adjust the pH to 3 to . 5, For the adjustment of the pH, organic acids such as cine acid and malic acid, : inorganic acid salts such as sodium phosphate, organic acid salts such as sodium citrate, and the like can be used, 100331] i5 The content of the glycerol mono-fatty acid ester {2} in the agueous phase of the plastic eroulsified oil/fal composition is preferably 0.5 to 14 mass%, further preferably 1.0 to 9.5 mass%, even more preferably 2.0 to 5.5 mass% with respect to the mass of the plastic emulafied oil/fat composition.

When the content is less than 0.5 mass¥, the effect of the present invention cannot be sufficiently obtained, whereas when the content is more than 14 mass%, it is not preferable since astringent taste derived from the enmlsifier is felt. : [0034]

The content of the glycerol mono-fatty acid ester in the aqueous phase of the plastic emulsified oil/fat composition for kneading in bakery products {mass%, with respect to the mass of the plastic emulsified oil/fat composition) can be measured by the following method.

First, the plastic emulsified oil/fat composition for kneading in bakery products is completely dissolved at 60 to 65°C, and the oil phase is removed from the dissolved emulsified oil/fat composition, and only the aqueous phase part is completely dried at 100 to 110°C. The lipid component included in the dried aqueous phase part is analyzed by gas chromatography, and the monoglyceride is quantified.

[0035]

Furthermore, the content of the above-mentioned glycerol mono-fatty acid ester {2} in the aqueous phase of the plastic emulsified oil/fat composition is preferably 1 to 50 mass%, further preferably 5 to 45 mass%, even mere preferably 10 to 40 mass% with respect to the wass of the agueous phase. When the comtent of the above-mentioned glycerol mono-fatty acid ester (2} 13 lower than 1 mass, the effect of the present invention becomes poor. When the coutent exceeds 50 mass%, ihe viscosity becomes too high, the emulsification stability is easily decreased, and the obtained bakery product may have sticky texture and bad melt-in-the-mouth. 10036]

Furthermore, the content of the glycerol mono-fatty acid ester, which includes the content of the glycerol mono-fatty acid ester not only in the agueous phase but also in the oil ght, is preferably 0.1 to 15 mass%, further preferably 1.5 to 10 mass%, even more preferably 2 to 7 mass? in the plastic emulsified oil/fat composition. When the glycerol mono-fatty acid ester is incorporated in this range, a bakery product having fine moist feeling can be obtained more swely.

[0037]

Although it is voclear why a significant effect appears by incorporating the § ghicomannan and glycerol mono-fatty acid ester in the aqueous phase in the present invention, the reason is presumed as follows.

Glycerol mono-falty acid esters are generally excellent in aging-preventing : effect, but have a disadvantage that they have bad dispersibility in water and thus are difficult to exert the performances. In the present invention, it is considered that the effect of the present invention is exerted since the glycerol mono-fatty acid ester can gifectively act even in the aqueous phase, and the vations functions possessed by the glacomannan are maximally brought out, by mecorporating the glycerol mono-fatty acid ester together with the glucomannan in the aqueous phase,

[0038] i The plastic emulsified oil/iat composition for kneading in bakery products of the present invention contains an oil and/or fat {oil/fat). Examples of the oil/fat may include various vegetable oils and fats and animal oils and fats such as pabu oil, palm kernel oil, coconut oil, com oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower seed ofl, safflower oil, olive oil, canola oil, beef tallow, milk fat, lard, cacao 20 fat, fish oil and whale oil, and processed oils and fats obtained by subjecting these oils apd fais to one or two or more treatment(s) selected from hydrogenation, separation and transesterification. These oils and fats can be used alone, or by combining two or more kinds.

[0039] it is preferable that the plastic emulsified oil/fat composition contains a direct

B-form oil/fat crystal in the ol phase. If the direct P-form o/fat crystal 15 not contained, a plastic emulsified oil/fat composition having fine crystal stability may be difficult to be obtained, and kneading may be insufficient during the operations of bakery product making.

However, in the present invention, an oil/fat crystal that is not a direct §-form oil/fat crystal such as a PBoprime form oil/fat crystal may be contained as long as the direct B-form oil/fat crystal is contained.

[0040]

The above-mentioned direct B-form oil/fat crystal refers to an oil/fat crystal that directly transforms from an o-form crystal that is unstable in terms of heat energy to a B-formn crystal that is the most stable form without going through a B-prime form that is a semi-stable form, when the oil/fat crystal is molten, cooled and crystallized. is At this time, the crystallization condition may be any crystallization condition, and a special heat treatment such gs tempering 1s not required.

[0041]

In the present invention, the method for ascertaining whether the oil/fat crystal is a direct B-form may include, for example, a method in which the oil/fat crystal is completely molten at 70°C, retained at 0°C for 30 minutes, and retained at 5°C for 30 : misates to give an oil/fat crystal, and ascertaining whether the obtained oil/fat crystal is a B-form crystal,

[0042]

The method for ascertaining whether the above-mentioned oil/fat crystal is a f-form crystal may include, for example, a method of measuring a short spacing as follows in an X-ray diffractometry.

Specifically, the short spacing of an oil/fat crystal is measured in the range of 20: 17 to 26°, and in the case when a strong diffraction peak corresponding fo a spacing at 4.5 to 4.7 angstrom is shown, the oil/fat crystal is judged as a B-form crystal. In the case when the measurement is conducted at a higher accuracy, the short spacing 1s measured in the range of 20: 17 to 26°, a peak intensity {peak intensity 1) having the maximum value in the range corresponding to the spacing at 4.5 to 4.7 angstrom and a peak intensity (peak intensity 2) having the maximum value in the range corresponding to the spacing at 4.2 to 4.3 angstrom are taken, and in the case when the ratio of peak intensity 1/peak intensity 2 becomes 1.3 or more, preferably 1.7 or more, more preferably 2.2 or more, even more preferably 2.5 or more, the oil/fat crystal is judged as a P-form crystal. [00431

Furthermore, it is preferable that the packing state of the triglyceride molecule in the above-mentioned direct f-form oil/fat crystal has a two-chain length structure.

As a method for ascertaining that the ofl/fat orystal has a two-chain length structure, for example, a method by an Xray diffractometry may be exemplified.

Specifically, the long spacing of an oil/fat crystal is measured in the range of 28: 0 to 8°, and in the case when a diffraction peak corresponding to 40 to 50 angstrom is shown, the oil/fat crystal 1s judged to have a two-chain length structure.

[0044]

In the plastic emulsified oil/fat composition of the present invention, the content of the above-mentioned direct B-form oil/fat crystal is preferably 5 mass% or more, more preferably 5 to 50 mass, further preferably 5 to 30 mass®, even more preferably 5 to 20 mass% in the oil phase with respect to the mass of the oil phase. If the content of the direct B-form ofl/fat crystal is lower than 5 mass% in the oil phase of the plastic emulsified oil/fat coraposition, a B-form crystal having a size exceeding 20 um easily appears over days, and the composition is casily harden over days. As a result, kneading easily becomes insufficient during the operations of bakery product 16 making,

The above-mentioned oil phase refers fo at feast one oil/fat to which an emulsifier, a colorant, a antioxidant, a flavoring material, a seasoning and the like are added as necessary. Furthermore, the above-mentioned oil/fat also includes fatty components extracted from food materials such as milk products, fruits, fruit juices, coffee, nut pastes, spiogs, cacao mass, cocoa powder, grains, beans, vegetables, meats and sea foods. Furthermore, the above-mentioned oilffat includes oils and fats containing 5; MS, and oils and {ats containing MS;:M mentioned below, besides the various vegetable ols and fats, animal oils and fats and processed oils and fats and the like Hated above ag the oils and fats included mn the plastic emulsified oil/fat compostiion for kneading in bakery products. [00451

Examples of the direct B-form oil/fut crystal in the present invention will be exemplified.

Examples of the above-mentioned direct B-form oil/fat crystal may include a compound crystal composed of a triglyceride represented by 5; MS; (Sy and 8; each represents a saturated fatty acid, and M represents a monounsaturated fatty acid) (hereinafter referred to as SMS.) and a triglyceride represented by MSM (Ss represents a saturated fatty acid, and M represents a monounsaturated fatty acid) {hereinatler referred to as MSM).

The above-mentioned compound crystal composed of SMS; and MSM shows crystallization behavior as if it is a single triglyceride molecule when one molecule of 5:MS; and one molecule of MSM having different structures are mixed. The compound crystal also called as a intermolecular compound.

[0046]

Sand Sy in 5; MS; and 5; in MS;M mentioned above are each preferably a saturated fatty acid having 16 or more carbon atoms, further preferably palmitic acid, stearic acid, arachidic acid or behenic acid. Furthermore, #t is even more preferable that the above-mentioned Sy, 8; and 5; are the same saturated fafty acid in the present invention.

Furthermore, M in 8; MS; and M in MS:M mentioned above is preferably a monounsaturated fatty acid having 16 or more carbon atoms, further preferably a monounsaturated fatty acid having 18 or more carbon atoms, even more preferably oleic acid,

[0047]

In the plastic emulsified oil/fat composition for kneading in bakery products of the present invention, the above-mentioned compound crystal coinposed of $;MS; and

M83M is incorporated so as fo be preferably 5 mass% or more, more preferably 5 to 50 masse, further preferably 5 to 30 mass%, even more preferably 5 to 20 mass% with respect to the mass of the oil phase in the oil phase of the plastic emulsified oil/fat composition.

Inc addition, in the plastic emulsified oil/fat composition for kneading in bakery products of the present invention, the content of the above-mentioned compound erystal composed of $5; MS; and MSM can be deemed to be twice as the smaller content of the contents of 8;MS, and MSM.

[0048]

Forthermore, the content of the above-mentioned SMS; in the oil phase of the plastic emulsified oil/fat composition is preferably 2.5 mass% or more, more preferably 2.5 to 25 mass, further preferably 2.5 to 15 mass%, even more preferably 2.5 to 10 massYe, with respect to the mass of the oil phase. The content of the above-mentioned

MSsM in the vil phase is preferably 2.5 mass% or more, ‘more preferably 2.5 to 25 mass%, further preferably 2.5 to 15 mass, even more preferably 2.5 to 10 mass%, with respect 10 the mass of the oil phase. [00491

Furthermore, in the plastic emulsified oil/fal composition of the present invention, $1MS; and MEM are incorporated so that the molar mumber of SiMSy/ the molar munber of M&M would become preferably 0.4 to 7, further preferably 0.8 to 5. {00507

In order to incorporate a compound crystal composed of 8, M8; and MS:M preferably at the above-mentioned range in the plastic emulsified oil/fat composition, an oil/fat containing S;MS; and an oil/fat containing MS:;M may be mixed and used in the present invention.

[0051]

Examples of the above-mentioned oil/fat containing S:MS; can includes various vegetable oils and fats such as palm oil refined by distillation, generally refined palm ofl, cacao butter, shea butter, mange kernel oil, sal butter, illipe butter, kokum : butter, dhupa butter, mowrah butter, phulwara butter and Chinese tallow, processed oils and fats obtained by separating these various vegetable oils and fats, and the transesterified oils described below and processed oils and fats obtained by fractionating the transesterified oils can be used. In the present invention, one kind or two or more kinds selected from these.

The sbove-mentioned tfrausesterified oils may include transesterified oils that i5 are produced by using various animal and vegetable oils and {ats such as palm oi refined by distillation, generally-refined palm oil, palm kernel oil, coconut oil, com oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower seed oil, safflower oil, beef tallow, milk fat, lard, cacao butter, shea butter, mango kernel oil, sal butter, illipe butter, fish oil and whale oil, and processed oils, faity acids, fatty acid lower alcohol esters that are obtained by hydrogenating and/or fractionating these varions animal and vegetable oils and fats.

Fo0s2}

Examples of the above-mentioned oil/fat containing MSM can includes lard, fractionated {ard and the transesterified oils mentioned below can be used, and one land or two or more kinds selected from these, in the present invention

The above-mentioned transesterified oils may include transesterified oils that are produced by using various animal and vegetable oils and fats such as palm oil refined by distillation, generally-refined palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, sovbean oil, rapeseed oil, rice oil, sunflower seed oil, safflower oil, beef tallow, milk fat, lard, cacao butter, shea butter, mango kernel oil, sal butter, illipe butter, fish oil and whale oil, and processed oils, fatty acids and fatty acid tower alechol esters that are obtained by hydrogenating and/or fractionating these various animal and vegetable oils and fats.

[0053]

The above-mentioned oil/ffat containing 5; MS; is included so that SMS; would be preferably 2.5 mass% or more, more preferably 2.5 to 25 mass%, further is preferably 2.5 to 15 mass%, even mote preferably 2.5 to 10 mass% with respect to the mass of the oil phase in the oil phase of the plastic emulsified oil/fat composition. The above-mentioned oil/fat containing MSM is cluded so that MSM would be preferably 2.5 masa% or more, more preferably 2.5 to 25 mass%, further preferably 2.5 to 15 mass%, even more preferably 2.5 to 10 mass% with respect to the mass of the oil phase in the oil phase of the plastic emulsified oil/fat composition.

[0054]

Here, methods for ascertaining whether a certain plastic erpulsified oil/fat composition contains a divect B-form oil/fat crystal will be mentioned.

The first method is analyzing the triglyceride composition of the oil phase of the plastic emulsified oil/fat composition, measuring the contents of the triglycerides to be the direct B-form oil/fat crystal such as SiMS; and MSsM in the oil phase, and aspertaining that the triglycerides to be the direct B-form oil/fat crystal are contained in the oil phase, preferably that the contents thereof are within the above-mentioned ranges, to thereby ascertain that the plastic emulsified oil/fat composition contains the direct

B~form otl/fat crystal. [D055]

Furthermore, the second method is ascertaining that an oil/fat containing the abovesnentioned iriglveerides to be the direct B~form oil/fat crystal such as SMS; and

MS;M is contained in the oil phase, preferably that the above-mentioned 5¢MS; and

MSM are incorporated in the oil phase so as fo be within the above-mentioned ranges.

[0056]

The third method, that is an easier method, is ascertaining that an oil/fat crystal that is obtained when the oil phase of a certain plastic emulsified oil/fat composition is completely molten at 70°C, retained at 0°C for 30 minutes and retained at 5°C for 30 minutes is a B-form crystal having a two chain length structure,

[0057]

In the third method, in the case when that the oil/fat crystal of the oil phase in the plastic emulsified oil/fat composition is a microcrystal, whether the direct §-form oil/fat crystal is contained can be ascertained by ascertaining that the oil/fat crystal obtained when the oil phase is completely wolten at 70°C, retained at 0°C for 30minutes and retained at 3°C for 7 days is a B-form crystal having a two chain length structure.

The above-mentioned microcrystal refers to an oil/fat crystal having a size of preferably 20 um or less, further preferably 10 pm or less, even more preferably 3 pm or less.

The above-mentioned size represents the length of the maximum site of the crystal.

[6058]

In this case, it is preferable that the oil/fat crystal obtained when the oil phase is retained at 53°C for 7 days is a P-form crystal having a two-chain length structure, and it is further preferable that the oil/fat crystal obtained when the oil phase is retained at 3°C for 4 days is a B-form crystal having a two-chain length structure, it is further preferable that the oilffat crystal obtained when the oil phase is retained at 5°C for | day is a

B-form crystal having a two-chain length structure, it is further more preferable that the oil/fat crystal obtained when the oil phase is retained at 53°C for 1 hour 1s a B-form crystal having a two-chain length structure, and it is even more preferable that the oil/fat crystal oblained when the oil phase is retained at 5°C for 30 winutes is a B-form crystal having a two-chain length structure.

In the above-mentioned third method, the higher the content of the direct

B-form oil/fat crystal in the plestic emulsified oil/fat composition is, the more the obtained oil/fat crystal becomes a B-form crystal having a two chain length structure, even the retention time at 5°C is short.

[0059]

In the above-mentioned third method, as the method for judging whether the oil/fat crystal obtained after the retention period at 5°C is a B-form crystal, the judgment can be conducted by measuring the short spacing in an X-ray diffractometry as mentioned below.

Specifically, the short spacing of the oil/fat crystal is measured in the range of 28: 17 to 26°, and in the case when a strong diffraction peak that corresponds to the spacing at 4.5 to 4.7 angstrom is shown, the oil/fat crystal is judged to be a P-form crystal. Furthermore, in the case when the measurement is conducted at a higher accuracy, the short spacing is measured in the range of 28: 17 to 26%, a peak intensity {peak intensity 1) having the maximum value in the range corresponding to the spacing : at 4.5 to 4.7 angstrom and a peak intensity {peak intensity 2) having the maximum value in the range corresponding to the spacing at 4.2 to 4.3 angstrom are taken, and in the case when the ratio of peak intensity 1/peak intensity 2 becomes 1.3 or more, preferably 1.7 or more, more preferably 2.2 or more, even more preferably 2.5 or more, the oil/fat crystal 1s judged as a B-form crystal. 10060]

Furthermore, it is preferable that the packing state of the triglyceride molecule in the oil/fat crystal of the oil phase of the plastic emulsified oil/fat composition has a two-chain length structure. As a method for ascertaining that the triglyceride molecule has a two-chain length structure, for example, a method by an X-ray diffractometry may be exemplified.

Specifically, the long spacing of the oil/fat crystal is measured in the range of 26: 0 to 8° and in the case when a diffraction peak that corresponds to 40 to 30 angstrom is shown, the oil/fat crystal is judged to have a two-chain length structure.

The content of the above-mentioned compound crystal composed of §{MS; and

MS:M in the oil phase of the plastic emulsified oil/fat composition {mass%, with respect to the mass of the oil phase) can be measured by the following method. The content of the above-mentioned compound crystal measured by the following method can be deemed to be the content of the direct f-form oil/fat crystal in the oil phase of the plastic emulsified oil/fat composition (mass¥, with respect to the mass of the oil phase).

First, the plastic emulsified oil/fat composition is completely dissolved by heating to 60 to 65°C. Thereafter the oil phase 1s separated from the above-rgentioned dissolved emulsified oil/fat composition. For the obtained oil phase, the triglyceride is 16 further quantified by high-speed lguid chromatography or the like, and the composition thereof is analyzed to thereby obiain the respective contents of 5; MS; and MS;M included in the triglyceride. A twice amount of the smaller content of the content of

SMB; and the content of M5:M is considered to be the content of the compound crystal composed of SMS; and MS;M.

Here, the amount of the oil phase in the plastic emulsified oil/fat composition {mass¥) can be measured by the following method.

First, the plastic emulsified ofl/fat composition is completely dissolved by heating to 60 to 65°C. Thereafter the oil phase is separated from the above-mentioned dissolved emulsified oil/fat composition, and the amount thereof 13 considered fo be the

SE of the above-mentioned oil phase (mass%).

[0062]

Furthermore, it 1s preferable that the plastic emulsified oil/fat composition is substantially free from trans acids. Although hydrogenation is a typical method for increasing the meling point of an oil/fat, hydrogenated oils and fats other than completely hydrogenated oils and fats generally contain about 10 fo 50 mass% of trans acids in the constitutional fatty acid, On the other hand, trans acids are present little in natural oils and fats, and they are included by only lower than 10 mass% in oils and fats derived from numinant animals. In recent years, oil/fat compositions that have not been subjected to a chemical treatment, specifically hydrogenation, ite, oil/fat compositions that are substantially free from trans acids, and have suitable consistency ave also required. As used herein, “substantially free from trans acids” refers fo that the trans acids in the whole constitutional fatty acid in the plastic emulsified oil/fat composition are preferably lower than 10 mass%, further preferably 5 mass% or less, 16 more preferably 3 mass% or less, even more preferably 1 mass% or less.

[0063] :

The content of the oil/fat in the plastic emulsified oil/fat composition is preferably 51 to 94 mass, more preferably 55 to 90 mass, further preferably 60 to 85 mass with respect to the mass of the composition, If the content of the oil/fat is lower than 51 mass%, the easiness of kneading into a bakery dough {mixing property} when the composition is added to the bakery dough is deteriorated, and the extensibility of the obtained bakery dough may be deteriorated, and in such case, the volume of the obtained bakery product is decreased, and the inuer phase, texture, and aging resistance way alse be deteriorated. On the other hand, when the content exceeds 94 mass%, stable incorporation of the above-mentioned glucomannan (1) and glycerol mono-fatty acid ester @ may become difficult. In addition, in the case when sub-raw materials containing oils and fats are used in the plastic emulsified oil/fat composition of the present invention, the oil/fat components included in those sub-raw materials are also cluded in the above-mentioned content of the oil/fat.

[0064]

The moisture content in the plastic emulsified oil/fat composition of the present invention is preferably 5 to 48 mass%, more preferably 9 to 44 mass%, further preferably 14 to 39 mass% with respect to the mass of the composition. When the

S moisture content is lower than 5 mass% with respect to the mass of the composition, stable incorporation of the above-mentioned glucomannan (1) and glycerol mono-fatty acid ester (2) may become difficult. Furthermore, since the extensibility of the obtained bakery dough may be deteriorated, and the bakery dough is easily dried, the : volume of the obtained bakery product is decreased, and the texture and aging resistance may also be deteriorated. On the other hand, when the moisture content is mose than 48 mass%, the obtained bakery dough easily becomes tacky, and the oily component is easily separated. In addition, in the case when sub-raw materials containing moisture are used in the plastic emulsified oil/fat composition for kneading in bakery products of the present invention, the moisture component included in those sub-raw materials is also included in the content of the above-mentioned moisture.

[0065]

It is preferable that the plastic emulsified oil/fat composition of the present invention has a water-in-oil type emulsification form. The water-in-oil {ype emulsification form refers to that an aqueous phase is dispersed in a continuous gil 24 phase. Specifically, it is preferable that the oil/fat composition contains moisture that is more than the moisture required for the swelling of the giucomarman. Furthermore, the water-in-oil type referred to in the present invention includes an oil-in-water-in-oil type.

[0066] it is preferable that the plastic emulsified oil/fat cormposition of the present invention is free from proteinases. In the case when wheat Hour having a high ash content is used, the cluten in the obtained bakery dough is characterized by strong elasticity and brittleness as mentioned above, Therefore, a method for decomposing a part of the gluten structure once by using a proteinase so as to obtain a fine glen structure is generally conducted. However, since a part of a preferable ghuten structure that is required for firmness after baking is also decomposed by the proteinase, a : problerg that the form is collapsed after baking or during toasting easily occurs. 16067} in the plastic emulsified oil/fat composition of the present vention, since a fine gluten structure can be formed without using a proteinase, it is preferable to not use a proteinase. The proteinase way include commercially available products such as trade name “SUMIZYME LPL” (Shin Nihon Chemical Co. Lid), trade name “Frotease

A “AMANO (Amano Bazyme nc), trade name “DENATYME APY (Nagase

Chemtex Cotporation), trade name “PANTIDASE P” (Yakut Pharmaceutical Industry

Co., Ltd), trade name “PTN” (Novozymes Japan) and trade name “NEUTRASE” {Novozymes Japan}.

[0068]

Where necessary, other raw materials that can be used in general plastic emulsified oil/fat compositions for kneading in bakery products other than those mentioned above can be used in the plastic emulsified oil/fat composition of the present invention. Fxamples of the other raw materials may include enzymes other than proteinases such as a-amylase, maltose-generating a~amylase, B-amylase, isoamylase and glucoamylase, thickening polysaccharides other than glucomannan, emulsifiers other than glycerol mono-fatty acid esters, starches, oxidizing agents, amino acids, salt taste agents such as dietary salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, milk and milk products such as cow milk, condensed milk, skim powdered milk, milk sewn mineral, casein, whey powder, milk fat globule membrane protein, butter, cream, natural cheese, processed cheese and fermented milk, sugars and sugar alcohols, sweeteners such as stevia and aspartame, -carotene, caramel, colorants such as monascus color, antioxidants such 4s tocopherol and tea extracts, vegetable proteins such as wheat protein and soybean protem, egg and various processed egg products, flavoring materials, seasonings, pH adjusting agents, food preserving agents, shelflife improving agents, food materials such as fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa powders, graing, beans, vegetables, meats and ses foods, and food additives.

[0069]

Although the above-mentioned other raw aviteriols can be arbitrarily used as long as the effect of the present invention is not lost, they ave used in the range of preferably 30 mass% or less, more preferably 10 mass or less in total in the plastic emulsified oii/fat composition of the present invention.

[0070]

Mext, a preferable method for producing the plastic emulsified oil/fat composition of the present invention will be explained.

The plastic emulsified oil/fat composition of the present invention can be obtained by homogeneously mixing an oil phase, and an agueous phase or oil-in-water type emulsified product containing glucomannan and a glycerol mono-fatty acid ester.

[0071]

The above-mentioned oil phase is formed by compounding one or tore oil/fats, and, if necessary, oil-soluble components as other components, On the other hand, the shove-mentioned aqueous phase is formed by adding the above-mentioned glucomannan (1) and glyosrol mono-fatty acid ester (2), and, if necessary, water-soluble : components as other components to water. When the above-mentioned coraponents (1) and (2) are dissolved in water, it is preferable fo dissolve in two stages, ie, to dissolve the component (1) first, and subsequently dissolve the component (2). Thisis because, when the component (1) is added later, it is not preferable since it takes too long time for hydration. [00721 13 In the case when the plastic emulsified otl/fat composition of the present mvention is an oil-in-water-in-oil type, a part of the oil phase is added to the above-mentioned aqueous phase and mixed in advance according to a conventional method. The oil phase in the oil-in-water type emulsified product (the innermost phase of the oil-in-water-in-oil type enmlsified oil/fat composition) may have the same composition as the oil phase used later (the outermost phase of the oil-in-water-in-oil type emulsified oil/fat composition), or may be a different composition. {00731

The mixing of the above-mentioned oil phase and the above-mentioned aqueous phase or the above-mentioned oil-in-water type emulsified product is sufficient as long as they can be homogeneously mixed, and may be conducted according to a conventional method.

[0074]

Below is described an example of preferable production method of the plastic ermulsified oil/fat composition of the present invention in the case when the composition is a water-in-oil type emulsified product.

First, an oil phase and an agueous phase are respectively prepared as mentioned shove. Next, the above-mentioned oil phase is dissolved, the above-mentioned aqueous phase is added thereto, and mixing emulsification is conducted to give a pre-emulsified product. Subsequently, the pre-emulsified product is subjected to a sterilization treatment as necessary. The sterilization method may be a batch system in a tank, or a continuous system using a plate-type heat exchanger or a scraper-type heat exchanger, {00751

Subsequently, the above-mentioned pre-emulsified product is cooled and crystallized to give the plastic emulsified oil/fat composition of the present invention.

During the cooling, cooling-plasticization is conducted. The cooling velocity is preferably -0.5°C/min or more, further preferably -5°C/min or more. At this time, rapid cooling is more preferable than slow cooling.

The cooling device may include closed continuous-type tube coolers such as margarine making machines such as a votator, a combinator and a perfector, and plate-type heat exchangers, and the like, and may also include a combination of an open-type diacooler and a conprector.

Furthermore, it is also possible to fncorporate nitrogen, air and the like in any step for the production of the plastic emulsified oil/fat composition of the present investion. {00761

In addition, it is preferable to produce the plastic emulsified oil/fat composition for kneading in bakery products containing a proteinase by the following method. :

A first aqueous phase or oil-fn-waier type emulsified product containing a glycerol mono-fatty acid ester, and a second aqueous phase or oil-in-water type. emulsified product containing a proteinase are prepared. The oil phase and the first agueons phase or oilvin-water type emulsified product are mixed and subjected to cooling-plasticization fo give a plastic emulsified oil/fat composition. The second aqueous phase or oil-in-water type emulsified product 1s mixed with the obtained plastic emulsified oil/fat composition. The compositions of the first aqueous phase or oil-in-water type emulsified product and the second agueous phase or oil-ig-water type emulsified product may be the same or different for the components other than the glycerol mono-fatty acid ester and proteinase. [00771

The plastic emulsified oil/fat composition of the present invention can be used for various bakery doughs for round top bread loafs, square-type bread loafs, hot dog buns, various breads, bread rolls, sweet buns, sweet rolls, Danish pastry, buns, brioches,

muffing, bagels, scones, English muffins, doughnuts, pizzas, steamed bread, wattles and the like.

[0078]

Next, the bakery dough of the present invention will be mentioned. § The bakery dough of the present invention is a bakery dough using the plastic emulsified oil/fat composition for kneading in bakery products of the present invention.

Although the use amount of the plastic emulsified oil/fat composition for kneading in bakery products of the present invention in the bakery dough of the present : invention is similar to that fo a conventional plastic oil/fat composition for kneading in 16 bakery products, and differs depending on the kind of the bakery product, the use amount is preferably 2 to 30 parts by mass, more preferably 4 to 20 parts by mass with respect to 100 parts by mass of a grain powder included in the dough. {0079]

Examples of the above-mentioned grain powder may include wheat flows (soft flower, all-purpose flour, semi-hard flour, hard flour), wheat germ, whole grain flour, wheat bran, durum wheat flour, barley flow, rice flour, rye flour, rye whole grain flour, soybean powder, Chinese pear! barley powder and the like, and one land or two or more kinds selected from these can be used. In the present invention, among these, wheat four 1s used by preferably 50 mass or more, more preferably 80 mass? or more, further preferably 100 mass% in the grain powder, {0080}

In the case when a grain powder other than wheat flour is used, i is preferable to further add gluten. The addition amount of gluten is an amount that makes the protein content preferably 5 to 20 mass%, more preferably 10 to 18 mass% with respect to the total mass of the grain powder and gluten.

[0081]

Furthermore, in the case when wheat flour is used, wheat flour having any ash content may be used, and even wheat flour having an ash content of 0.45 mass or more can also be used. Although it 1s generally considered that wheat four having : such a high ash content is not suitable for a bakery dough, specifically a bakery dough for a bread loaf] a bakery product having ag equivalent quality to that of general wheat flour having an ash content of lower than 0.45 mass% can be obtained by using the plastic emulsified oil/fat composition for kneading in bakery products of the present invention. [oos21

In the bakery dough of the present invention, where necessary, other raw materials that can be used us genera] oatertals for bakery product making can be used.

Examples of the other raw materials may include water, oils and fats, yeasts, sugars and sweeteners, thickening agents, colorants, antioxidants, dextring, milk and milk products, cheeses, distilled spirits, brews, various liqueurs, emulsifiers, inflating agents, inorganic salts, dietary salt, baking powders, yeast foods, cacao and cacao products, coffee and coffee products, herbs, beans, proteins, preserving agents, bittering agents, acidulants, pH adjusting agents, shelflife improving agents, fruits, fruit juices, jams, fiuit sauces, seasonings, spices, flavor materials, various food materials, food additives and the like.

[0083]

The above-mentioned other raw materials can optionally be used as ong as the effect of the present invention is not lost, and it is preferable that water 18 used in the range of 30 to 100 parts by mass, more preferably 30 to 70 parts by mass in total with respect to 100 parts by mass of the above-mentioned grain powder. Furthermore, it is preferable that the raw materials other than water are used in the range of 100 parts by . mass or less, more preferably 50 parts by mass or less in total with respect to 100 parts : by mass of the above-mentioned grain powder.

[0084] 0 Next, the method for producing the bakery dough of the present invention will be explained.

The bakery dough of the present invention can be produced by kneading the plastic emulsified oil/fat composition of the present invention into the dough.

For the bakery dough of the present invention, all bakery product making methods that have been conventionally used as methods for bakery product making such as a sponge and dough method; a straight dough method, 3 pre-fermnent and dough method, a soaker method and a hot water dough method can be adopted. In the case when the bakery dough of the present invention is produced by a sponge and dough method, the bakery dough can be produced by kneading the plastic emulsified oil/fat composition of the present invention into a sponge dough and/or a dough for dough mEXIng

Furthermore, the obtained dough of the present invention can be stored In a refrigerator or freezer.

[0085]

A bakery product can be obtained by suitably dividing and molding the above-mentioned dough of the present invention, subjecting the dough to final proof] retard and rest as necessary, and subjecting the dough to a heat treatment.

The above-mentioned molding may be formed into any shape, of panning may be conducted. These moldings may be conducted by manual operations, or may be conducted by full-automatic by using a continuous line,

The above-mentioned heat treatment may include baking, steaming, frying and : the like, Two or more kinds of these heat treatments may be used in combination.

Furthermore, the obtained bakery product can also be stored mn a refrigerator or freezer, and can be heated in a microwave oven after the storage.

Examples

[0086]

Hereinafter the present invention will further be explained mn detail by

Fxamples, Comparative Examples, Use Examples and the like of the present invention, but the present invention is not limited by the following Examples and the like.

In the following Examples 1 to 15 and Comparative Examples 1 to 5, the plastic emulsified oil/fat compositions for kneading in bakery products of the present invention and comparative plastic emulsified oil/fat compositions for kneading in bakery products were respectively produced, and in the following Use Examples | to 16 and Comparative Use Examples 1 to 5, bakery doughs are produced by respectively using these plastic emulsified oil/fat compositions for kneading in bakery products, bakery products were baked from the bakery doughs, and the obtained bakery products were evaluated. In the production of the bakery doughs, wheat flour having a high ash content was used in Use Examples 1 to 15 and Comparative Use Examples 1 to 5, and wheat flour having a low ash content was used in Use Example 16.

In the following Examples and the like, S represents a saturated fatty acid, and

M represents a monounsaturated fatty acid, {0087} {Example 1] <Production of plastic emulsified oil/fat coruposition 1>

A mixed oil/fat was obtained by homogeneously mixing 80 parts by mass of a random transesterified oil/fat of palm olein (iodine value: 56) and 20 parts by mass of soybean oil. 68.47 parts by mass of the mixed oil/fat was further mixed with 0.01 parts by mass of 60% tocopherol, 1.5 parts by mass of a glycerin monopalmitic acid ester and 0.02 parts by mass of a flavor material. The resulting mixture was dissolved to give an oil phase, and the temperature of the oil phase was kept at 60°C. i5 Ont the other hand, 0.1 parts by mass of a glucomannan-containing material (the purity of the glucomannan was 70 mass%, and the impurities in the residual part were starches, oxalic acid, potassium oxalate and the like, the same shall apply hereinafter) was added as the component (1) to 22.9 parts by mass of water and dissolved in the water to give a solution, and the temperature of the solution was adjusted to 60°C. 3.0 parts by mass of a glycerin monopahmitic acid ester as the component (2) was added to the solution and dispersed in the solution. The pH of the vesulting dispersion was adjusted to 4 by using citric acid while the dispersion was kept at 60°C to thereby give agueous phase 1.

[0088]

The above-mentioned aqueous phase was added to the above-mentioned oil ’ phase, and mixing emulsification was conducted to give a pre-emulsified product. The pre-cmulsified product was plasticized under rapid cooling by using a combinator. 3 The resulting product was further cooled to 15°C.

Aqueous phase 2 was prepared by mixing 3.92 parts by mass of water and 0.08 parts by mass of a Hquid formulation of a proteinase (manufactured by Novozymes

Japan, trade name: NEUTRASE, the pure protein content of the proteinase: 30 mass%j).

The aqueous phase 2 was added to the above-mentioned cooled product, and the 16 mixture was homogeneously mixed in an in-line mixer to give the plastic emulsified oil/fat composition { of a water-in-oil type,

In the oil phase of the obtained plastic emulsified oil/fat composition 1, the content of SMS was 7.5 mass% and the content of MSM was 6.5 mass% with respect to the mass of the oil phase. [00851 [Exarople 2] <Production of plastic emulsified oil/ fat composition 2>

A mixed oil/fat was obtained by homogeneously mixing 80 parts by mass of a random fransesterified oil/fat of palm olein (iodine value: 56) and 20 parts by mass of soybean oil. 68.47 parts by mass of the mixed oil/fat was further mixed with 0.01 parts by mass of 60% tocopherol, 1.5 parts by mass of a alycerin monopalmitic acid ester and 0.02 parts by mass of a flavor material. The resulting mixture was dissolved to give an oil phase, and the teraperature of the oil phase was kept at 60°C,

Ont the other hand, 0.1 parts by mass of a glucomannan-containing material was added as the component (1) to 26.9 parts by mass of water and dissolved in the water to give a solution, and the temperature of the solution was adjusted to 60°C. 3.0 parts by mass of a glycerin reonopalmitic acid ester as the component (2) was added to the solution and dispersed in the solution. The pH of resulting dispersion was adjusted to 4 by using citric acid while the dispersion was kept at 60°C fo thereby give an aqueous phase. 10090]

The above-mentioned aqueous phase was added fo the above-mentioned oil phase, and mixing emulsification was conducted to give a pre-emulsified product. The pre-emulsified product was plasticized under rapid cooling by using a combinator to give the plastic emulsified oil/fat composition 2 of a water-in-oil type.

In the oil phase of the obtained plastic emulsified oil/fat composition 2, the content of SMS was 7.5 mass% and the content of MSM was 6.5 mass% with respect to the mass of the oil phase. 10091] {Example 31 <Production of plastic emulsified oil/fat cotaposition 3>

The plastic emulsified oil/fat composition 3 was obtained in a similar method to that of <Production of plastic emulsified oil/fat composition 2>, except the amount of water was changed to 26.94 parts by mass, and the amount of the glucomannan-containing material was changed to 0.06 parts by mass.

[0092] [Example 4} <Production of plastic emulsified oi/fat composition 4>

The plastic emulsified otl/fat composition 4 was obtained in a similar method to that of <Production of plastic emulsified oil/fat composition 2, except the amount of water was changed to 24.60 parts by mass, the amount of glycerin monopalmitic acid ester was changed to 5.0 parts by ruass, and the amount of the glucomannan-containing material was changed to 0.40 parts by mass.

[0093] [Hxample 5} <Production of plastic emulsified oil/fat composition 5>

The plastic emulsified oil/fat composition 5 was obtained in a similar method to that of <Production of plastic emulsified oil/fat composition 2, except the amount of water was changed to 2698 parts by mass, and the amount of the glucomannan-coptaining material was changed to 0.02 parts by mass.

[0094] {Example 6} <Production of plastic evaulsified oil/fat composition 6>

The plastic emulsified oil/fat composition 6 was obtained in a similar method to that of «Production of plastic emulsified oil/fal composition 2>, except the amount of water was changed to 2630 parts by mass, and the amount of the glocomannan-containing material was changed to 0.70 parts by mass.

{0095] {Example 7] <Production of plastic emulsified oil/fat composition 7>

The plastic emulsified oil/fat composition 7 was obtained in a similar method to that of <Production of plastic emulsified oil/fat composition 2, except the amount of water was changed to 2600 parts by mass, and the amount of the glucomannan-containing material was changed to 1.00 part hy mass.

[0096] {Example 8] <Production of plastic ernulsified odl/fat composition 8>

The plastic emulsified oil/fat composition 8 was obtained in a similar method to that of «Production of plastic emulsified oil/fal composition 2>, except the amount of water was changed to 24.50 parts by mass, and the amount of the glucomannan-containing material was changed to 2.50 parts by mass.

[0097] {Example 9} : <Production of plastic ennulsified oil/fat composition 9»

The plastic emmlisified oil/fat composition 9 was obtained in & similar method to that of <Production of plastic emulsified oil/fat composition 2», except the amount of water was changed to 29.30 parts by mass, and the amount of glycerin monopalmitic acid ester was changed to 0.6 parts by mass.

[0098] ) 4.2

{Example 10] <Production of plastic emulsified oi1l/fat composition 10>

The plastic emulsified oil/fat composition 10 was obtained in a similar method to that of <Production of plastic emulsified oil/fat composition 2>, except the amount of water was changed to 20.90 parts by mass, and the amount of glycerin monopahnitic acid ester was changed to 9.0 parts by mass.

[0099] : [Example 11} <Production of plastic enmlsified oti/fat composition 11>

A mixed oil/fat was obtained by homogeneously mixing 95 parts by mass of a random transesterified oil/fat of palm olein (iodine value: 65) and 5 parts by mass of palin stearin, 68.47 parts by wass of the mixed oii/fat was further mixed with 0.01 parts by mass of 60% tocopherol, 1.5 parts of a glycerin monopalmitic acid ester and 0.02 parts by mass of a flavor material. The resulting mixture was dissolved to give an oil phase, and the temperature of the oil phase was kept at 60°C.

On the other hand, 0.1 pats by mass of a glucomannan-containing material was added as the component (1) fo 26.9 parts by mass of water and dissolved in the water to give a solution, and the temperature of the solution was adjusted to 60°C. 3.0 parts by mass of a glycerin monopaluutic acid ester was added to the solution as the component (2) and dispersed in the solution. The pH of resulting dispersion was adjusted to 4 by using citric acid while the dispersion was kept at 60°C to thereby give an aqueous phase.

The above-mentioned agueons phase was added to the sbove-mentionsd oil phase, and mixing emulsification was conducted to give a pre-emulsified product. The pre-emulsified product was plasticized under rapid cooling by using a combinator to give the plastic emulsified oil/fat composition 11 of a water-in-oil type.

In the oil phase of the obtained plastic emulsified oil/fat composition 11, the content of SMS was 7.1 mass% and the content of MEM was 7.0 mass% with respect to the mass of the oil phase.

[0100] {Example 12] <Production of plastic emulsified oil/fat composition 12>

A mixed oil/fat was obtained by homogeneously mixing 80 parts by mass of 16 palm oil and 20 parts by mass of soybean oil. 68.47 parts by mass of the mixed oil/fat was further mixed with 0.01 parts by mass of 60% tocopherol, 1.5 parts by mass of a glycerin monopalmitic acid ester and 0.02 parts by mass of a flavor material. The resulting migtore was dissolved to give an oil phase, and the temperature of the oil phase was kept at 60°C. :

On the other hand, 0.1 parts by mass of 2 glucomannan-containing material was added as the component {1) to 26.9 parts by mass of water and dissolved in the water, and the temperature of the resulting solution was adjusted to 60°C. 3.0 paris by mass of a glycerin monopalmitic acid ester as the component (2) was added to the solution and dispersed, and the pH of the resulting dispersion was adjusted to 4 by using citric acid while the dispersion was kept at 60°C to thereby give an agueous phase.

The above-mentioned aqueous phase was added to the above-mentioned oil phase, and mixing emulsification was conducted to give a pre-emulsified product. The pre-emulsified product was plasticized under rapid cooling by using a combinator to give the plastic emulsified oii/fat composition 12 of a water-in-oil type.

Tn the oil phase of the obtained plastic emulsified oil/fat composition 12, the content of SMS was 19.9 mass% and the content of MSM was 1.3 mass% with respect to the mass of the oil plas.

[0101] [Comparative Example {] <Production of plastic emulsified oil/fat composition 13>

The plastic eraulsified oil/fat composition 13 was obtained in a similar method to that of <Production of plastic emulsified oil/fat composition 2>, except that the amount of glucomannan-containing material was changed from 0.1 parts by mass to 0.0 parts by mass, and that the amount of water was changed to 27 parts by mass,

[0102] [Comparative Example 2} <Production of plastic emulsified oil/fat composition 14>

The plastic emulsified oil/fat composition 14 was obtained in a similar method i5 to that of <Production of plastic emulsified oil/fat composition 2, except that 0.1 parts by mass of xanthane gum was used instead of 0.1 parts by mass of the glucomannan-containing raaterial,

[0103] [Comparative Example 3] <Production of plastic emulsified oil/fat composition 15>

The plastic emulsified oil/fat composition 15 was obtained in a similar method to that of <Production of plastic emulsified oil/fat composition 2>, except that 0.1 parts by mass of sodium alginate was used instead of 0.1 parts by mass of the glucomannan-containing material. [01041 [Comparative Example 4] <Production of plastic emulsified oil/fat composition 16>

A mixed oil/fat was obtained by homogeneously mixing 80 parts by mass of a random transesterified oil/fat of palm olein (lodine value: 56) and 20 parts by mass of soybean oil. 68.47 parts by mass of the mixed oil/fat was further mixed with 0.01 : parts by mass of 60% tocopherol, 1.5 parts by mass of a glycerin monopabmitic acid ester, 3.0 parts by mass of a monoglyeerin fatty acid of succinic acid and 0.02 parts by mass of a flavor material. The resulting mixture was dissolved to give an oil phase, and the temperature of the oil phase was kept at 60°C. © On the other hand, 0.1 parts by mass of a glucomannan-containing material was added as the component (1) to 26.9 parts by mass of water and dissolved in the £5 water, and the temperature of the resulting solution was adjusted to 60°C. Furthermore, the pH of the solution wag adjusted to 4 by using citric acid to thereby give an aqueous phase.

The shove-mentioned agueous phase was added to the above-mentioned oil phase, and mixing emulsification was conducted to give a pre-emulsified product. The pre~emulsified product was plasticized under rapid cooling by using a combinator to give the plastic emulsified oil/fat composition 16 of a water-in-oil type.

In the oil phase of the obtained plastic emulsified oil/fal composition 16, the content of SMS was 7.5 mass and the content of MSM was 6.5 mass% with respect to the mass of the oil phase.

[0105] [Comparative Example 5] <Production of plastic emulsified oil/fat composition 17>

A mixed oil/fat was obtained by homogeneously piling 80 parts by mass of a random transesterified oil/fat of palm olein {iodine value: 56) and 20 parts by mass of soybean oil. $8.47 parts by mass of the mixed oil/fat was further mixed with 0.01 parts by mass of 60% tocopherol, 4.5 parts by mass of a glycerin monopalmitic acid ester and 0.02 parts by mass of a flavor material. The resulting mixture was dissolved to give an oil phase, and the temperature of the oil phase was kept at 60°C,

On the other hand, 0.1 parts by mass of a glucomannan-containing material was added as the component (1) to 26.9 parts by mass of water and dissolved in the water to give a solution. The temperature of the solution was adjusted to 60°C. The pit of the solution was adjusted to 4 by using citric acid to thereby give an aqueous phase. is The ahove-mentioned aqueous phase was added to the above-mentioned oil phase, and mixing emulsification was conducted to give a pre-emulsified product. The pre-emulsified product was plasticized under rapid cooling by using a combinator to give the plastic emulsified oil/fat composition 17 of a water-in-oil type.

Int the oil phase of the obtained plastic emulsified oil/fat composition 17, the content of SMS was 7.5 mass% and the content of MSM was 6.5 mass% with respect to the mass of the oil phase.

[01086] {Example 13]

<Production of plastic emulsified vil {at composition 18>

The plastic emulsified oil/fat composition 18 was obtained in a similar method to that of <Production of plastic emulsified oil/fat composition 2», except the amount of water was changed to 24.45 parts by mass, the amount of glycerin monopalmitic acid ester was changed to 5.0 parts by mass, and the amount of the glucomannan-containing material was changed to 0.55 parts by mass.

[0107] [Example 14] <Production of plastic emulsified oil/fat composition 19>

The plastic emulsified oil/fat composition 19 was obtained in a sindlar method to that of <Production of plastic emulsified oil/fat composition 2>, except the amount of water was changed to 23.5 parts by mass, the amount of glycerin monopalmitic acid cster was changed to 5.0 parts by mass, and the amount of the glucomannan-containing material was changed to 1.5 parts by mass. is 10108} [Example 15} <Production of plastic emulsified oil/fat composition 20>

The plastic enwulsified oil/fat composition 20 was obtained in a similar method to that of <Production of plastic emulsified oil/fat composition 2>, except the amount of water was changed to 17.4 parts by mass, the amount of glycerin monopalmitic acid ester was changed fo 12.5 paris by mass,

[0109]

Whether the obtained plastic emulsified oil/fat composition 1 contained the glycerin monopalmitic acid ester in the aqueous phase in the above-mentioned Example i was ascertained by the following method.

First, the plastic emulsified oil/fat composition 1 was completely dissolved at 60 to 65°C, the oil phase was removed from the dissolved emulsified oil/fat composition 1, and only the aqueous phase part was completely died at 100 to 110°C.

Subsequently, the lipid component included in the dried aqueous phase part was analyzed by gas chromatography to gscertain the presence of the glycerin menopalmitic acid ester in the aqueous phase. Similar ascertaining was done also in Examples 2 to 15. {0114} [Use Examples 1 to 15, and Comparative Use Examples 1 to 5] <Composition and method for production of pullman loa> 70 parts by mass of hard flour {imported wheat Hour, protein content: 13.0 mass¥o, ash: 0.52 mass¥e), 2 parts by mass of raw yeast, 0.1 paris by mass of yeast food : and 40 parts by mass of water were put into a mixer bowl, and mixed at a low velocity for 2 minutes and at a middle velocity for 2 minutes by using a hook to give a sponge dough, The dough temperature was 24°C. This sponge dough was put into a dough box, and sponge fermentation was conducted for 4 hours in a temperature-controlled roomy at a temperature of 28°C and a relative humidity of 85%. The end point temperature was 29°C.

After the sponge fermentation was completed, the fermented dough was put into a mixer bowl again, and 30 parts by mass of hard flour (imported wheat flour, protein content: 13.0 mass%, ash content: 0.52 mass%), 5 parts by mass of superfine sugar, 2 parts by mass of skim powdered milk, 1.5 parts by mass of dietary salt and 253 parts by mass of water were further added thereto, and mixed at a low velocity for 3 minutes and at a middle velocity for 3 minutes. At this point, & parts by mass of the plastic emulsified otl/fat composition was added thereto, and fwther mixing was conducted at a low velocity for 3 minutes, at a middle velocity for 3 minutes and at a high velocity for 1 mimute by using a hook to give a dough for a bread loaf. The dough temperature of the obtained dough for a bread loaf was 28°C,

At this time, a floor time was taken for 20 minutes, and the dough was divided into 230 g and rounded. Subsequently, a bench time was taken for 20 minutes, molding was conducted in a molder, six pieces were each formed into a horseshoe shape and put into a three-loaf type pullman bread mold, final proof was conducted at 38°C under a relative humidity of 85% for 50 minutes, and the dough was put into a peel oven preset to 200°C and baked for 40 minotes to give a pullman loaf,

The plastic emulsified oil/fat compositions for kucading in bakery products used in the respective Use Examples and Comparative Use Examples are shown in

Table 2 ~1 and 2-2.

[0111] {Use Bxample 16}

A pullman loaf was obtained in a similar manner to Use Example 1, except that hard flour (frade name: CAMELLIA, manufactured by Nisshin Flour Milling Inc, protein content: 11.8 mass%, ash content: 0.37 mass%) was used instead of the hard flour (imported wheat flour). {0112}

For the pullman loafs obtained in the above-mentioned respeciive Use

Examples and Comparative Use Examples, the dough workability, appearance {coloring volurne, firmness), inner phase (texture, hue), flavor, texture {meist feeling, softness, crispy touch), texture after two days and shape when foasted after two days were evaluated according to the following evaluation criteria. The evaluation results are shown int Tables 2-1 and 2-2. In addition, Tables 1-1 and 1-2 summarize the contents of SMS and MSM, the content of the glycerol mono-fatty acid ester and the content of the glucomannan in the plastic emulsified oil/fat compositions 1 to 20 used. {0113} <Pvaluation criteria» s Dough workability

Q: The dough was not tacky and had fine extensibility, and thus had extremely fine workability. (0: The dough had fine workability. i5 A: The dough was felt slightly tacky or had slightly bad extensibility, and thus had slightly poor workability, x; The dough was tacky or had bad extensibility, and thus had poor workability. s Appearance (coloring) ©: Extremely fine

Or Fine

A: The color of baking was slightly dingy. x: The color was reddish-brown.

s Appearance {volume} ©: The pullman loaf had a large volume, and had thin and even white lines. The angles of the four corners on the top surface of the loaf were sharpened. ©: The pullman loaf had a large vohurne and white hnes. The angles of the four corners on the top surface were sharpened.

A: The pullman loaf had a slightly small volume and had no clear white lines. The angles of the four corners on the top surface were rounded. x; The pullman loaf had a small volume, and thus the vpper surface was not a plane hut a curved surface. : + Appearance (firmness) @: Cave-in was not observed at all. ©: Slight thinning by baking was observed, but cave-in was not observed.

A: Shight cave-in was observed. x: Strong cave-in was observed.

[0114] s nner phase (texture)

G: The air bubble membranes were thin, homogeneous and in the form of vertical streaks. (0: The air bubble membranes were thin and homogeneous,

A; The air bubble membranes were inhomogeneous, and the texture was slightly dense. x: The air bubble membranes were thick and inhomogeneous, and the texture was thick. « her phase (hue)

3: The hue was shiny white and extremely fine. (0: The hue was almost white and fine.

A: The color was slightly dingy. x: The color was dark and dingy.

S s Flavor (2: Extremely fine. (: Fine.

Ar The Bavor had astringent taste and steamy smell, x: The flavor astringent taste and strong steamy smell,

[0115] » Texture {moist feeling) : 1 Extremely fine.

Or: Fine.

Ax Slightly bad. x: Bad, « Texture (softness) © Extremely fine.

O: Fine.

A: Slightly bad. x: Bad, s Texture {crispy touch}

C3: Extremely fine.

(Or: Fine.

Au Slightly sticky. x: Strongly sticky. 10116] s Texture after two days (3: The texture was soft, and also had fine crispy touch.

O: The texture was soft.

A: The texture was hard, and thus was slightly bad. x The texture was hard and strongly elastic, and thus was extremely bad. ~ Shape when toasted after two days &: The shape was not changed, and thus was extremely fine.

O: Slight distortion was observed in the shape.

A: Distortion was observed in the shape. x: The shape was significantly curved, and thus was extremely bad.

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{0118} {Table 1-2}

TTT Comparative Bxaaples (piastic emulaified oil/fat op COmpogdtions)

Co Poa 2 3 4 5

Plastic emulsified oil/fst composition | 13 15 16 17

Neo. i i il phaze et i fn dessert fei rst ns fete

Content of MoM mason) 1 6.5 [5.5 1 6.5 | £5 | 6.8

Content of glycerol mono-fatty acid ester in sgueous phase : 5 3 3 0 a {With respect to mass of plastic emulsified oil/fat composition, wass¥) | 1 4 1

TC pontent of glycerol mons-fatty acid | TTT ester in plastic émulsifisd oll/fatp composition I 4.5 4.5 4.5 1.5 4.5 {With respect to mass of plastic ] emuleified oil/fat composition, masss)

Content of glucomannan in aguedus phase | - {With regpeet to mass of plastic 0 a 6.07 | 0.07 emulsified oil/fat composition, massk)

Content of glucomannan in agueous phase TT (With respect to mass of aqueous phase, | 0.00 | 0.00 | 0.00 0.26 | 0.26 ___mass%) ! oo

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[0120] [Table 2-2] ny COmparative Use Examples

Plastic emulsified ? = £ oil/fat composition used 132 4 15 16 17

Bid reo eters eerie

Dough workability A A A OQ Or

Appearance {coloring} | OO | O ol Q

Appearance (volume) A A A : A N A

Bppearance {(firmmess) » | A A A o} &

Inner phase {texture} A ‘A A | A A rr re dr sna nnn nnn wmevesvanmn nea mes a

Inner phase {hue) | A A A Oo O

Flavor A A A | A A

Texture (moist feeling) A © 0 : 8! O

Texture (softness) 5 A w D) Oy

Texture (crispy touch) A A A | A A

Texture after two days A O O

Shape when toasted A A A | oO O [01211 it is understood from the results in Table 2-1 that the obtained bakery dough is not tacky and has fine extensibility when the plastic emulsified oil/fat composition of the present invention is used, even wheat flour having a high ash content is used, and that the bakery product obtained by using the bakery dough has a homogeneous inner phase with vertical streaks, a fine hue and fine flavor without steamy smell, and has soft and fing moist feeling and crispy touch, and is excellent in aping resistance.

On the other hand, it is understood from the results in Table 2-2, any of the bakery product making workability and the qualities of the bakery product are not satisfied when a plastic emulsified oilV/fst composition that lacks either (1) a ghucomannan and (2) or a glycerol mono-fatty acid ester in an agneous phase is used.

Claims (9)

1. CLAIMS i. A plastic emulsified otl/fat composition for kneading in bakery products, containing glucomarnnan and a glycerol mono-fatty acid ester in an agueous phase.
2. 2. The plastic emulsified oil/fat composition for kneading in bakery products according to claim 1, wherein the content of the glucomannan 1s 0.01 to 2.1 mass%.
3. 3. The plastic emulsified oil/fat composition for kneading in bakery products according to claim 1 or 2, which contains, as the glucomannan, a glucomannan-containing material in which the purity of the glucomannan is 50 mass% OF BITE.
4. 4. The plastic emulsified otl/fat composition for kneading in bakery products according to any one of claims 1 to 3, wherein the content of the glycerol mono-fatty acid ester in the aqueous phase is 0.5 to 14 mass% with respect to the mass of the plastic emulsified oil/fat composition,
5. 5. The plastic emulsified oil/fat composition for kneading in bakery products according to any one of claims 1 to 4, which contains a direct §-form oil/fat crystal in an oil phase.
6. a. The plastic emulsified oil/fat composition for kneading in bakery products according to claim 5, which contains the direct B-form oil/fat crystal in the oil phase by to 50 mass% with respect to the mass of the oil phase.
7. 7. The plastic emulsified oil/fat composition for kneading in bakery products according to any one of claims 1 to 6, which is free from proteinases,
8. 8. A bakery dough using the plastic enmisified oil/fat composition for kneading in bakery products according to any one of claims 1 to 7.
9. 9. The bakery dough according to claim §, wherein wheat flour having an ash content of 0.45 mass¥% or more 1s used.

   LQ. A method for producing the plastic emulsified oil/fal composition for kneading in bakery products according to any one of claims 1 to 7, comprising mixing an oil phase, and an aqueous phase or oil-in-water type emulsified product containing glucomannan and a glycerol mono-fatly acid ester,