TW201517802A - Fat composition, puffed wheat food product containing the fat composition, and production method for the fat composition - Google Patents

Abstract

Provided are a fat composition which can impart volume, softness, and moistness to a puffed wheat food product or the like; a puffed wheat food product containing the fat composition; and a production method for the fat composition. The present invention provides a fat composition containing an alginic acid ester having a degree of esterification of at least 23% but less than 75%. The fat composition may be an emulsified fat composition. The present invention also provides a puffed wheat food product containing the fat composition, and a production method for the fat composition.

Description

Oil composition, wheat expanded food to which the oil composition is added, and method for producing the oil composition

The present invention relates to a fat or oil composition, a wheat expanded food to which the oil and fat composition is added, and a method for producing the oil or fat composition.

In recent years, in order to cater to the diversification of consumers, wheat floured foods such as various breads and cake snack products have been sold. In particular, a wheat puffed food having an appearance of a bulky feeling and a mouthfeel such as a soft feeling and a moist feeling (with a moist mouthfeel) is required.

A method of using pectin as a quality improving agent (Patent Document 1) and a method of using an acid as a dough improving agent (Patent Document 2) are mentioned as a method of improving the feeling of the amount of the wheat puffed food. As a method of imparting a soft feeling such as a soft feeling to a wheat puffed food, a method in which a modified starch and an active gluten are used in place of a part of wheat flour is used (Patent Document 3).

In addition, as a method of improving the feeling and texture of the wheat puffed food, a method of adding alginate to the wheat puffed food is proposed (for example, Patent Documents 4 to 7).

[Previous Technical Literature] (Patent Literature)

Patent Document 1: Japanese Patent Laid-Open No. Hei 7-289144

Patent Document 2: Japanese Patent Laid-Open No. Hei 8-256670

Patent Document 3: Japanese Patent Laid-Open No. 3-87135

Patent Document 4: Japanese Laid-Open Patent Publication No. 2010-98993

Patent Document 5: Japanese Laid-Open Patent Publication No. 2013-85483

Patent Document 6: Japanese Laid-Open Patent Publication No. 2004-65245

Patent Document 7: JP-A-2012-24002

However, in the prior art, only one of the feelings and texture of the wheat puffed food is improved, and there is a possibility that the wheat puffed food cannot be given a sense of color, softness, and moist feeling.

The present invention has been made to solve the above problems, and an object of the present invention is to provide an oil and fat composition capable of imparting a feeling of food, softness, and moist feeling to a wheat puffed food or the like, a wheat puffed food to which the oil and fat composition is added, and A method for producing a fat or oil composition.

The present inventors have found that the above problems can be solved by adding alginate having a specific degree of esterification to the oil and fat composition, and the present invention has been completed. Specifically, the present invention provides the following.

(1) A fat or oil composition comprising alginate having a degree of esterification of 23% or more and less than 75%.

(2) The oil and fat composition according to (1), wherein the oil and fat composition is an emulsified oil composition.

(3) A wheat puffed food comprising the oil or fat composition according to (1) or (2).

(4) The wheat puffed food according to (3), wherein the wheat puffed food is a high hydrated bread.

(5) A method for producing a fat or oil composition, comprising the steps of mixing alginate having a degree of esterification of 23% or more and less than 75% with fats and oils, and the 1% by mass aqueous solution of the alginate at 20 ° C The viscosity at the time is 30mPa. S or above.

(6) The oil and fat composition according to (1), wherein the viscosity of the 1% by mass aqueous solution of the alginate at 20 ° C is 30 mPa. S or above.

According to the present invention, there is provided a fat or oil composition capable of imparting a feeling of a part, a soft feeling and a moist feeling to a wheat puffed food or the like, a wheat puffed food to which the oil and fat composition is added, and a method for producing the fat or oil composition.

Hereinafter, the embodiment of the present invention will be described, but the present invention is not limited to the embodiment described below.

[grease composition]

The oil and fat composition of the present invention contains at least a brown alginate and a fat or oil having a degree of esterification of 23% or more and less than 75%. Each component will be described below.

(alginate)

Alginate refers to a compound having the structure: at least a portion of a carboxyl group constituting alginic acid is converted into an ester. Alginic acid refers to a polysaccharide, It has a structure in which two types of uronic acid (mannuronic acid and guluronic acid) are linearly polymerized, and is rich in natural brown algae such as kelp and kelp buds.

Alginate can be prepared by esterifying alginic acid according to a known method. One of them is shown below. For example, purified alginic acid is obtained from brown algae or the like by a method such as hydrolysis by an acid. The obtained alginic acid is esterified with propylene oxide under pressure and/or heating, thereby obtaining alginate. The alginic acid supplied to the esterification process can also be a brown alginate which is partially neutralized by sodium hydroxide or sodium carbonate.

The raw material of the alginate is not limited, and may be natural alginic acid or synthetic alginic acid.

In the alginate of the present invention, unesterified alginic acid is mixed, and as such unesterified alginic acid, alginic acid and/or alginate may be mentioned. In the present invention, a mixture of alginate, alginic acid and/or alginate is also referred to as "alginate".

The alginate of the present invention has a degree of esterification of 23% or more and less than 75%, preferably 35% to 70%, more preferably 40% to 65%, most preferably 45% to 60%. As a result of the review by the present inventors, it has been found that when a brown alginate having a degree of esterification in the above range is added to the oil and fat composition, an oil and fat composition is unexpectedly obtained, which can impart a feeling of a feeling, a soft feeling and a moist feeling to a food or the like. . When the degree of esterification of the alginate in the oil-and-fat composition is out of the above range, the food or the like to which the oil-and-fat composition is added, and any one of the feeling of feeling, softness, and moist feeling, or all of them Nature, there will be a possibility of inferiority.

The "degree of esterification" is a numerical value indicating the ratio of the carboxyl group esterified in the carboxyl group contained in the alginate, and is based on the 8th of the Japanese Food Additives. The "Purity test (1) of propylene glycol alginate" is specified based on the standard. The "degree of esterification of alginate" in the present invention means the degree of esterification obtained from the whole of these mixtures when alginic acid and/or alginate are mixed in the alginate, and is called "alginate." Degree of esterification."

The alginate having a degree of esterification in the above range can be appropriately adjusted to the amount of propylene oxide used, alginic acid and propylene oxide when esterification with propylene oxide is carried out in the preparation of alginate. The esterification reaction time and the reaction temperature are obtained.

The alginate of the present invention is not particularly limited as long as the degree of esterification is in the above range, and it is preferred to use a 1% by mass aqueous solution of alginate at a viscosity of 30 mPa at 20 ° C. For the above S, it is preferred to use a viscosity of 50 mPa. Above S, it is better to use a viscosity of 80mPa. Above S. By using alginate having such a viscosity characteristic, it is possible to obtain an oil and fat composition which is easy to impart a feeling of the amount to a food or the like. The higher the viscosity of the alginate, the more likely it is to impart a feeling of serving to a food or the like.

The upper limit of the viscosity of the alginate is not particularly limited. Preferably, the 1% by mass aqueous solution of alginate has a viscosity of 1000 mPa at 20 ° C. Below S, preferably 500 mPa. Below S, more preferably 300mPa. S is below, and more preferably 160mPa. S below. When the fat or oil composition contains alginate having an upper limit of viscosity in the above range, the dough obtained by adding the fat or oil composition to a food (especially a wheat puffed food) or the like is suitable for processing.

The viscosity of the alginate was measured by a viscometer (manufactured by Tokyo Keiki Co., Ltd., model: TVB-10M VISCOMETER (MODEL: BM) rotator No. 1 (rotation number 30 rpm)) Mass % water soluble The liquid was measured for its viscosity at 20 ° C to make it specific.

The alginate having a viscosity in the above range is obtained by adjusting the molecular weight of the raw material, that is, alginic acid. Specifically, it is obtained by using a low molecular weight alginic acid as a raw material of alginic acid ester according to a well-known method. For example, as a method of degrading alginate, a method of decomposing a polymer of alginic acid by an enzyme (alginate lyase), and adding a polymer of alginic acid by acid or heat may be mentioned. Decomposition method, etc. When high molecular alginate is used as a raw material of alginate, a high viscosity alginate is obtained. If low molecular alginic acid is used as a raw material for alginic acid ester, a low viscosity alginate will be obtained.

The other characteristics of the alginate of the present invention are not particularly limited as long as the object of the present invention is not inhibited, and may have any average molecular weight, molecular weight distribution, and the like.

The alginate of the present invention is preferably propylene glycol alginate from the viewpoint of being easily obtained, suitable for consumption, and easily exhibiting the effects of the present invention. Further, as the alginate of the present invention, alginate suitable for the standard of the eighth edition of the Japanese Food Additives Convention is suitably used.

The oil and fat composition of the present invention may contain one or more kinds of alginate. When the oil and fat composition of the present invention contains several kinds of alginate, the content of each alginate can be adjusted according to the degree of esterification and viscosity to be obtained, and the alginate contained in the oil and fat composition is in accordance with the whole The degree of esterification and viscosity are adjusted in such a manner as to conform to the above range.

(grease)

The fat or oil of the present invention is not particularly limited, and can be used for cooking. Used grease. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, canola oil, canola oil, rice oil, sunflower oil, safflower oil, peanut oil, Sesame oil, olive oil, cocoa butter, sal fat, tallow, pig fat, milk fat, fish oil and other animal and vegetable oils. In addition, one or two or more kinds of animal and vegetable oils and fats selected from the various animal and vegetable oils and fats described above may be processed (hydrogenation, transesterification, separation, etc.) as needed, and the obtained various processed fats and oils may be used as The grease of the invention is used. Any of the above-mentioned fats and oils may be used singly, or two or more kinds of fats and oils may be appropriately blended as a mixed oil. The fat or oil of the present invention may also be an emulsified fat or oil.

(Method for producing oil composition)

The method for producing the oil and fat composition of the present invention is not particularly limited, and can be produced based on the production conditions and production methods of known oil and fat compositions. For example, the oil and fat composition of the present invention can be produced by mixing the alginic acid ester of the present invention with fats and oils and appropriately stirring according to a known method.

The content of the alginate in the oil and fat composition is not particularly limited, and is preferably 0.1 to 10% by mass, more preferably 0.3 to 5.0% by mass, most preferably 0.5 to 3.0% by mass based on the total of the oil and fat composition. The content of the alginate in the oil and fat composition can exhibit the effects of the present invention even if it is not excessively large.

The oil content in the oil and fat composition is not particularly limited, and is preferably from 10 to 99% by mass, more preferably from 30 to 90% by mass, most preferably from 50 to 85% by mass, based on the total of the oil and fat composition. When the oil and fat content in the oil and fat composition is in the above range, the effects of the present invention are easily exhibited.

The oil and fat composition of the present invention may also contain brown algae as needed Components other than acid esters and fats and oils (water, salt, emulsifier (lecithin, saturated fatty acid monoglyceride, etc.), flavors, enzymes, sugars, taste components, tackifiers, antioxidants, pigments, etc.). The type, amount, and the like of these components can be appropriately adjusted in accordance with the desired effect.

When the oil and fat composition contains components other than alginic acid ester and fat or oil, the oil and fat composition of the present invention may be an oil phase (a state containing alginate, a fat or oil, and an oil-soluble component) and an aqueous phase (containing water and water-soluble). The fat or oil composition (that is, the emulsified oil and fat composition) which is emulsified in the state of the component may be an oil phase. Examples of the emulsified fat or oil composition include margarine, fat spread, and the like. Examples of the oil and fat composition derived from the oil phase include shortening and the like. When the alginate is in a hydrated state, it is considered that the effect of the present invention is easily exhibited. Therefore, the oil and fat composition of the present invention is preferably an emulsified fat or oil composition, and particularly preferably margarine and edible fat.

When the oil and fat composition contains a component other than alginic acid ester and fat or oil, for example, the oil-fat composition or the emulsified oil-and-fat composition of the present invention can be produced by the following method: oil and fat and oil-soluble component (lecithin, saturated fatty acid single) a method in which a glyceride or the like is dissolved and dissolved, and alginate is dispersed therein to produce a fat or oil composition; a fat and oil-soluble component are mixed and dissolved, and then the alginate is dispersed therein to prepare an oil phase, and the obtained oil phase is obtained. A method in which an oil phase is mixed with an additionally prepared aqueous phase to produce an emulsified oil composition.

When the oil or fat composition has plasticity, it is preferred to emulsifie after the oil phase is prepared or after mixing the oil phase and the water phase, and then to cool the oil and fat composition. The cooling condition is preferably -0.5 ° C / min or more, more preferably - 5 ° C / min or more. Cooling of the oil composition, compared to the way of slow cooling, The method of rapid cooling is preferred. Examples of the apparatus used for cooling include a sealed continuous tube cooler, a margarine maker (a spiral heat exchanger, a combiner, a scraper heat exchanger, etc.). ), plate type heat exchangers, etc. In addition, a combination of an open Dia cooler and a synthetic cream maker can be used as a machine for cooling.

After the oil phase is prepared or after the emulsified oil phase and the aqueous phase are mixed, the oil and fat composition may be sterilized. The method of sterilization is not particularly limited, and examples thereof include a batch method using an oil bath, and a continuous method using a plate type heat exchanger or a scraping type heat exchanger.

(wheat puffed food)

Since the oil and fat composition of the present invention can be imparted to a food or the like in a balanced manner with a good feeling of feeling, a soft feeling, and a moist feeling, it is suitable for use in the production of foods and the like which require the desired appearance and texture. The wheat puffed food is a food which is particularly required to have an excellent feeling, a soft feeling and a moist feeling. Therefore, the oil and fat composition of the present invention is particularly suitable for use in the production of a wheat puffed food. Therefore, the oil and fat composition of the present invention can be suitably used as a fat or oil composition for wheat expanded foods.

The "puffed wheat food" of the present invention means that water, salt, and sugar, dairy products, yeast, eggs, additives, etc. are added to the grain flour (typically, flour, etc.), and the kneaded product is prepared. After the dough is kneaded, the dough is shaped and baked. The wheat puffed food to which the oil and fat composition of the present invention is added can be produced by a known production method, except that the fat or oil composition of the present invention is added as a dough component. In addition, the "addition" of the present invention means that in wheat puffed food, When the fat or oil composition of the present invention is contained as a raw material of the food, when a wheat puffed food is produced, even if a part of the components (water and the like) in the oil and fat composition are lost, the obtained wheat puffed food is referred to as "adding the fat or oil composition of the present invention". Wheat puffed food."

The amount of the oil and fat composition of the present invention is not particularly limited, and for example, the oil and fat composition of the present invention may be added in an amount of 1 to 40% by mass based on the total amount of the dough of the wheat expanded food.

Examples of the wheat puffed food include breads, cakes, and baked snacks. Examples of the bread include toast bread, special bread, conditioning bread (dish bread), dessert bread, and meringue bread products. These breads can also be prepared as high-water-containing breads. Examples of toast bread include white toast, rye toast, miscellaneous grains and toast, bread rolls (meal bags, cream rolls, round breads, etc.). As a special bread, Muffin et al. As a conditioning bread (dish bread), hot dog bread, a burger, etc. are mentioned. Examples of the dessert bread include red bean bread, jam bread, klimt bread, pineapple bread, and icing bread roll. Examples of meringue bread products include glutinous bread, danish bread, pie, and the like. As the cake, a sponge cake, a hurricane cake, a cake roll, a French sponge cake, a pound cake, a snack cake, and the like can be given. Examples of the baked snacks include biscuits, small dots, and the like.

The "high-water-containing bread" of the present invention refers to a bread having a large amount of water (water, warm water, etc.) added to the bread dough compared to a general bread. In the present invention, when high-water-containing bread is prepared as a wheat-expanded food, a wheat-expanded food having particularly excellent softness can be obtained. In high-water-containing bread, the amount of moisture added to the bread dough, although it will vary with the grain flour or other ingredients used. The type of the product and the manufacturing environment such as the amount of addition and the temperature at the time of manufacture vary. However, the amount of water added to the high-water-containing bread is generally higher than the quality of the grain powder, compared to the amount of water added to the bread. It is 1 to 12% by mass. As the amount of moisture added to the bread dough in general, for example, the amount of moisture added to the toast is 60 to 70% by mass, and the amount of moisture added to the cream meal is 35 to 60. The mass %, the amount of moisture added to the French sponge cake is 55 to 73% by mass, and 40 to 55 mass% in the dessert bread. In the production of toast, the amount of moisture added to the bread dough in the general bread is 60 to 70% by mass based on the mass% of the cereal flour. However, when the bread is produced as a high-water-containing bread, the amount of moisture added can be increased to 71~ 82% by mass. In addition, "the amount of moisture added to the bread dough" means the mass ratio of the moisture added to the bread dough with respect to the mass of the grain flour. The "water added to the bread dough" means water or warm water used as raw material water in the preparation of the bread dough, and does not contain water derived from other raw materials (for example, dairy products or eggs).

The alginate of the present invention is not directly added to the dough of the wheat puffed food, but is added to the dough as a blending component in the oil and fat composition, whereby the wheat puffed food can be provided with a particularly excellent feeling. The degree of the feeling of the amount of the wheat puffed food can be determined by calculating the specific volume of the wheat puffed food using a well-known volume measuring machine. The softness of the wheat puffed food is determined by sensory evaluation to determine the softness (or hardness) of the wheat puffed food. The moist feeling of the wheat puffed food is determined by sensory evaluation to determine the degree of dryness (or degree of wetting) of the puffed food of the wheat.

(Example)

Hereinafter, the present invention will be described in more detail by way of examples, but the invention is not limited thereto.

[Modulation Example 1: Preparation of alginate]

Alginic acid obtained by purifying brown algae is hydrolyzed by an acid according to a known method to obtain nine kinds of alginic acid. The obtained alginic acid was respectively esterified with propylene oxide in an autoclave at 50 to 70 ° C for 2 to 12 hours according to a known method to obtain 9 kinds of propylene glycol alginate. .

The obtained propylene glycol alginate was each obtained by the following method to determine the degree of esterification and the viscosity of the aqueous solution of 1% by mass. The results are shown in Table 1. Further, "alginate" in the following table means propylene glycol alginate.

(degree of esterification)

The degree of esterification of various propylene glycol alginate was measured in accordance with the "Molybdate Alginate Purity Test (1)" of the 8th edition of the Japanese Food Additives Convention.

(viscosity)

Using a rotator No. 1 (rotation number: 30 rpm) of a viscometer (manufactured by Tokyo Keiki Co., Ltd., model: TVB-10M VISCOMETER (MODEL: BM)), various 1% by mass aqueous solutions of propylene glycol alginate were measured at 20 Viscosity at °C.

The propylene glycol alginate Nos. 1 to 9 in Table 1 were used as the following examples and comparative examples. Further, in Table 1, propylene glycol alginate of Nos. 3 to 8 corresponds to the alginate of the present invention.

[Preparation Example 2: Preparation of a fat-containing composition containing alginate (edible fat)]

Using any of the propylene glycol alginate in Table 1, based on the formulation of Table 2, the oil (canola oil and palm oil) and the emulsifier (lecithin and saturated fatty acid monoglyceride) were melted and mixed, and the alginic acid was used. The ester is dispersed therein to prepare an oil phase. Next, the salt is dissolved in water to prepare an aqueous phase. The obtained oil phase and aqueous phase were mixed and pre-emulsified to obtain a preliminary emulsion. The prepared preliminary emulsion was rapidly cooled and plasticized using a blender according to a usual method to obtain a fat or oil composition (food fat) containing 1% by mass of propylene glycol alginate.

In addition, the various materials in Table 2 are detailed below.

Rapeseed oil: manufactured by Nisshin Olympus Group Co., Ltd., trade name "Nissin Mustard Seed Oil".

Palm oil: manufactured by Nissin Aoliyou Group Co., Ltd.

Saturated fatty acid monoglyceride: manufactured by Riken Vitamin Co., Ltd., trade name "Emaruji-P-100".

Lecithin: manufactured by Nisshin Olympus Group Co., Ltd., trade name "Lecithin DX".

[Manufacturing Example 1: Manufacturing of Toast (70% of the Medium Method) - I]

Using the edible fat prepared in the above Preparation Example 2, a square toast and a dome-shaped toast were produced based on the dough formulation of Table 3 and the procedure of Table 4. Further, in addition to the fact that the oil and fat composition did not contain propylene glycol alginate, the square toast and dome-shaped toast used for the control were produced based on the dough formulation of Table 3 and the procedure of Table 4. The "control" in the following table refers to the control square toast and dome-shaped toast.

In addition, "% of cereal flour" in the following table is a ratio of the material other than the cereal flour to the cereal flour when the mass of the cereal flour (in this example, the total amount of the high-gluten flour) is 100.

In addition, the various materials in Table 3 are detailed below.

High-gluten flour: manufactured by Nissin Milling Co., Ltd., trade name "camellia".

Yeast: manufactured by Oriental Yeast Industries Co., Ltd. under the trade name "Regular yeast".

Skim milk powder: manufactured by Morinaga Dairy Co., Ltd., trade name "grease powder milk".

Grease composition: Edible fat prepared by the above Preparation Example 2.

[toast's evaluation]

The toast prepared above was evaluated for the amount of the following method. Sense, softness, and moist feeling.

(evaluation of the sense of quantity)

The dome-shaped toast produced as described above was evaluated for the amount of the portion by the following method after one day of baking.

Using a super-high speed laser volume measurement/non-contact CCD slit laser scanning method (trade name "Selnac-WinVM2000", manufactured by ASTEX Co., Ltd.), the specific volume of each toast was calculated according to the following formula.

Specific volume = volume of toast after baking (cm ³ ) / dough weight after baking (g)

Next, the specific volume of each toast was divided by the specific volume of the control dome-shaped toast, and the ratio was calculated as the ratio of the specific volume, and the evaluation was performed according to the following criteria. The results are shown in Tables 5-7. In addition, "-" in the following table means that evaluation was not performed.

◎: The ratio of specific volume is 1.02 or more

○: The ratio of the specific volume is 1.01 or more and less than 1.02.

△: The ratio of the specific volume is 1.00 or more and less than 1.01.

×: The ratio of the specific volume is less than 1.00

(soft feeling)

Each of the square toasts produced above was subjected to sensory evaluation one day after the completion of baking. The soft feeling of various toasts was evaluated according to the following criteria. The results are shown in Tables 5-7.

◎: Extremely soft

○: soft

△: Slightly hard

×: hard

(wet feeling)

Each of the square toasts produced above was subjected to sensory evaluation one day after the completion of baking. The moist feeling of various toasts was evaluated according to the following criteria. The results are shown in Tables 5-7.

◎: extremely humid

○: There is a sense of moistness

△: The taste is slightly dry

×: The taste is dry

(Overview)

Based on the above three evaluation results (partial feeling, soft feeling, and moist feeling), each toast was comprehensively evaluated.

◎: All evaluation results are ○ or more

○: In all evaluations, there is no × and there is a △

×: Any one of the evaluation results is ×, or there are two or more △

As shown in Tables 5 to 7, it is understood that the toast containing the oil-and-fat composition of the present invention has a total evaluation of "○" or more, and has a good balance of the feeling of feeling, softness, and moist feeling, and is excellent in either case. In particular, when the degree of esterification of alginate is in the range of 43.0 to 63.9, any of the feeling of feeling, softness, and moist feeling is extremely excellent.

[Preparation Example 3: Preparation of a fat composition containing alginate (baked ghee)]

Using the "4" alginate propylene glycol in Table 1, based on the formulation of Table 8, the oil (canola oil and palm oil) and the emulsifier (lecithin and saturated fatty acid monoglyceride) were melted and mixed, and the brown algae was made. The acid propylene diester is dispersed therein to prepare an oil phase. Next, the obtained oil phase was rapidly cooled and plasticized using a blender according to a usual method to obtain a fat composition (baked ghee) containing 1% by mass of propylene glycol alginate. The details of various materials are the same as in Modification 2.

[Manufacturing Example 2: Manufacture of Toast (70% Medium Method)-II]

The propylene glycol alginate of "4" in Table 1 was used, except that the oil and fat composition in Table 3 was the baking ghee prepared in the above Preparation Example 3, and the rest were based on the dough formulation and the table of Table 3. Step 4 to make a square toast and a dome-shaped toast containing the ghee.

Further, a fat or oil composition containing no propylene glycol alginate was used, and propylene glycol alginate was separated from the fat and oil composition, and directly added to the dough to produce toast. Specifically, the oil and fat composition (food fat) was prepared in the same manner as in the above-described Preparation Example 2 except that the propylene glycol alginate was removed from the formulation of Table 2. Using the obtained fat and oil composition, a square toast and a dome type toast were produced based on the dough formulation of Table 3 and the procedure of Table 4. The propylene glycol alginate is the alginic acid in the dough of the above-mentioned examples and comparative examples when the "mixing" step of "remixing step" in Table 4 is used using "4" in Table 1. The propylene glycol content is equivalent (relative to 0.1% of the grain flour) of the propylene glycol alginate added to the dough.

The toast produced is the same as the above evaluation of "toast" The method is to evaluate the feeling of volume, softness, and moist feeling, and then perform comprehensive evaluation. The results are shown in Table 9. In addition, "(baked ghee)" in Table 9 means the toast which contains the baking ghee in the said toast. In addition, "(direct addition)" in Table 9 means the toast produced by directly adding propylene glycol alginate to the dough in the above-mentioned toast.

Comparing Example 7 (Table 9) of the baking ghee using the oil phase to the oil composition, and Example 3 (Table 6) of the edible coating using the emulsified oil composition, although the alginate contained in both It is the same kind, the former is slightly inferior in weight and softness. Therefore, when the oil and fat composition of the present invention is prepared into an emulsified fat or oil composition, it is considered that the effects of the present invention are more easily exhibited. The reason why the emulsified oil and fat composition more easily exerts the effects of the present invention is considered to be related to the hydration of the alginate in the emulsified oil and fat composition.

Further, the alginate of the present invention can be used by blending it in a fat or oil composition, without adding it directly to the dough, in a manner that imparts a better sense of breadiness and softness to the bread.

[Production Example 3: Manufacturing of dessert bread (70% of the method)]

Use "4" of propylene glycol alginate in Table 1, and based on the life of Table 10. The dough recipe and the steps in Table 11 were used to make dessert bread. Further, the control dessert bread was produced based on the dough formulation of Table 10 and the procedure of Table 11 except that the oil and fat composition did not contain propylene glycol alginate.

In addition, the various materials in Table 10 are detailed below.

High-gluten flour: manufactured by Nissin Milling Co., Ltd., trade name "camellia".

Yeast: manufactured by Oriental Yeast Industries Co., Ltd. under the trade name "Regular yeast".

Skim milk powder: manufactured by Morinaga Dairy Co., Ltd., trade name "skimmed milk powder".

Grease composition: Edible fat prepared by the above Preparation Example 2.

The dessert bread containing the fat or oil composition of the present invention has a feeling of weight compared to the control dessert bread. Further, in actual taste, the dessert bread having a hard and dry texture with respect to the control, and the dessert bread containing the fat or oil composition of the present invention have a good soft feeling and strongly feel a moist feeling.

[Production Example 4: Manufacture of toast (high-water-containing bread) (70% of the medium method)-III]

Adding "5" alginate propylene glycol in Table 1 to an edible fat (oil composition) prepared in the same manner as in Preparation Example 2, based on the dough formulation of Table 12 and the steps of Table 4. To prepare a bread dough, the bread dough was added with water in an amount of 80% by mass based on the total amount of the cereal flour (high-gluten flour) to produce a high-water-containing bread. Further, in addition to the fact that the oil and fat composition did not contain propylene glycol alginate, the control was based on the dough formulation of Table 12 and the procedure of Table 4 to produce a control high-water-containing bread. Hereinafter, "control" in the table means a control high-water-containing bread.

In addition, the various materials in Table 10 are detailed below.

High-gluten flour, yeast, and skim milk powder: The same materials as in Production Example 3 were used.

Dough improver: manufactured by Oriental Yeast Industries Co., Ltd. under the trade name "C Oriental Food".

[Evaluation of high-water-containing bread]

Each of the produced high-water-containing breads was evaluated for the amount of feeling and the moist feeling in the same manner as in the above [Evaluation of Toast], and further comprehensive evaluation was performed. In addition, the soft feeling was evaluated based on the following criteria. The results are shown in Table 13.

(soft feeling)

Each of the high-water-containing breads produced above was subjected to sensory evaluation one day after the completion of baking. The soft feeling of each high-water-containing bread was evaluated according to the following criteria.

◎: Extremely soft

○: soft

△: slightly sticky feeling

×: There is a sticky feeling

As shown in Table 13, the comparative high-water-containing bread lacked a soft feeling and had a slightly rough texture. On the other hand, the high-water-containing bread containing the oil-and-fat composition of the present invention had a better portion feeling and excellent moisturization. It also has an excellent soft feeling.

Claims (5)

An oil and fat composition comprising alginate having a degree of esterification of 23% or more and less than 75%. The oil and fat composition according to claim 1, wherein the oil and fat composition is an emulsified fat or oil composition. A wheat puffed food comprising the fat or oil composition according to claim 1 or 2. The wheat puffed food according to claim 3, wherein the wheat puffed food is a high-water-containing bread. A method for producing a fat or oil composition, comprising the steps of mixing alginate having a degree of esterification of 23% or more and less than 75% with a fat or oil, and viscosity of the 1% by mass aqueous solution of the alginate at 20 ° C It is 30mPa. S or above.