TWI665966B - Oil and fat composition, wheat puffed food to which the oil and fat composition is added, and method for producing the oil and fat composition - Google Patents

Abstract

Provided are an oil and fat composition, a wheat puffed food to which the oil and fat composition is added, and a method for producing the oil and fat composition, wherein the oil and fat composition can impart weight, softness, and moistness to wheat puffed food and the like.

The present invention provides a fat and oil composition containing an alginate having an esterification degree of 23% or more and less than 75%. The fat and oil composition may be an emulsified fat and oil composition. The present invention provides a wheat puffed food to which the above-mentioned oil and fat composition is added, and a method for producing the above-mentioned oil and fat composition.

Description

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

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

In recent years, in order to meet the diversified tastes of consumers, various types of breads, cakes, and snack products such as wheat puffed foods have been sold. In particular, there is a need for a wheat puffed food that has the appearance of a bulky texture and has a soft feel and a moist feel (with a moist texture).

Examples of the method for improving the feeling of weight of a puffed wheat food include a method using pectin as a quality improver (Patent Document 1) and a method using an acid as a dough improver (Patent Document 2). Examples of a method for imparting a soft texture such as a wheat puffed food include a method in which modified starch and active gluten are used instead of a part of wheat flour (Patent Document 3).

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

[Prior technical literature] (Patent Literature)

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

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

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

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

Patent Document 5: Japanese Patent Application Publication No. 2013-85483

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

Patent Document 7: Japanese Patent Application Publication No. 2012-24002

However, the conventional techniques have only improved one of the texture and texture of the wheat puffed food, and there is a possibility that the texture, softness, and moistness of the wheat puffed food cannot be provided together.

The present invention has been made in order to solve the above-mentioned problems, and an object thereof is to provide an oil-fat composition capable of imparting a sense of weight, softness and moistness to food such as wheat puffed food, a wheat puffed food to which the oil-fat composition is added, and the same Production method of oil and fat composition and the like.

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

(1) An oil and fat composition containing an alginate having an esterification degree of 23% or more and less than 75%.

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

(3) A wheat puffed food added with the oil-fat composition as described in (1) or (2).

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

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

(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 more.

According to the present invention, there are provided an oil-fat composition capable of imparting weight, softness, and wetness to wheat puffed food, etc., a wheat puffed food to which the oil-fat composition is added, and a method for producing the oil-fat composition.

The embodiments of the present invention will be described below, but the present invention is not limited to the following embodiments.

[Grease composition]

The oil and fat composition of the present invention contains at least alginate and an oil and fat having an esterification degree of 23% or more and less than 75%. Each component is explained below.

(Alginate)

Alginate refers to a compound having a structure in which at least a part of a carboxyl group constituting alginic acid is converted into an ester. Alginic acid is a polysaccharide that It has a structure in which two kinds of uronic acid (mannuronic acid and guluronic acid) are arbitrarily 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 example is shown below. For example, refined alginic acid is obtained from brown algae and the like by a method such as hydrolysis performed by an acid. The obtained alginic acid is esterified with propylene oxide under pressure and / or heating to obtain alginate. The alginic acid supplied to the esterification process can also be an alginate that has been partially neutralized with sodium hydroxide or sodium carbonate.

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

The alginate of the present invention is mixed with unesterified alginic acid. Examples of such unesterified alginic acid include alginic acid and / or alginate. 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 an esterification degree of 23% or more and less than 75%, preferably 35% to 70%, more preferably 40% to 65%, and most preferably 45% to 60%. As a result of review by the present inventors, it was found that if alginate having an esterification degree within the above range is added to a fat or oil composition, a fat or oil composition is unexpectedly obtained, which can impart weight, softness, and moistness to foods and the like. . If the degree of esterification of the alginate in the oil and fat composition is outside the above range, the food, etc. to which the oil and fat composition is added may have any of the properties of weight, softness, and wetness, or all Nature, there may be inferior possibilities.

"Esterification degree" is a numerical value which shows the ratio of the carboxyl group which is esterified among the carboxyl group contained in alginate, and is based on the 8th "Purity Test of Propionate Alginate (1)" is specified as a reference. The "esterification degree of alginate" in the present invention refers to the degree of esterification obtained from the whole of these mixtures when alginate and / or alginate are mixed with alginate, and is referred to as "alginate Degree of esterification. "

The alginate having an esterification degree within the above range can be adjusted by appropriately adjusting the amount of propylene oxide and the amount of alginic acid and propylene oxide when esterifying with propylene oxide when preparing alginate. Obtained by esterification reaction time and reaction temperature.

The alginate of the present invention is not particularly limited as long as it has an esterification degree within the above range. It is more suitable that the viscosity of a 1% by mass aqueous solution of alginate at 20 ° C is 30 mPa. For substances above S, it is preferred to use a viscosity of 50 mPa. For substances above S, it is more preferable to use a viscosity of 80mPa. Above S. By using an alginate having such a viscosity characteristic, an oil-fat composition that easily imparts a portion feeling to foods and the like can be obtained. The higher the viscosity of the alginate, the more it tends to impart a feeling of portion to foods and the like.

The upper limit of the viscosity of alginate is not particularly limited. It is more suitable that the viscosity of a 1% by mass aqueous solution of alginate at 20 ° C is 1000 mPa. Below S, preferably 500 mPa. Below S, more preferably 300mPa. Below S, and more preferably 160 mPa. S or less. When an alginate having an upper limit of viscosity within the above range is contained in the fat and oil composition, the dough obtained when the fat and oil composition is added to foods (especially wheat puffed foods) and the like becomes suitable for processing.

The viscosity of the alginate was determined by using a viscometer (rotor No. 1 (30 rpm) of TVB-10M VISCOMETER (MODEL: BM) manufactured by Tokyo Keiki Co., Ltd.). Mass% water soluble The liquid is specified by measuring its viscosity at 20 ° C.

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

Other characteristics of the alginate of the present invention are not particularly limited as long as they do not hinder the object of the present invention, and they may have an arbitrary average molecular weight, molecular weight distribution, and the like.

As the alginate of the present invention, propylene alginate is preferred from the viewpoints of being easily available, suitable for consumption, and easy to exhibit the effects of the present invention. In addition, as the alginate of the present invention, an alginate meeting the standards set forth in 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 alginates. When the oil and fat composition of the present invention contains several kinds of alginates, the content of each alginate can be adjusted according to the degree of esterification and viscosity to be obtained. The alginate contained in the oil and fat composition is based on the whole The degree of esterification and viscosity are adjusted in such a manner as to conform to the above range.

(grease)

The fats and oils of the present invention are not particularly limited, and can be generally used for food 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, Various animal and vegetable fats such as sesame oil, olive oil, cocoa butter, sal fat, beef tallow, pork fat, milk fat, fish oil and the like. In addition, one or two or more kinds of animal and vegetable oils and fats selected from the above-mentioned various animal and vegetable oils and fats may be processed (hydrogenation, transesterification, separation, etc.) as necessary, and the obtained processed oils and fats may be used as the base Invention of grease. Any of the above-mentioned fats and oils may be used alone, or two or more kinds of fats and oils may be appropriately blended as a mixed oil. The fats and oils of the present invention may be emulsified fats and oils.

(Manufacturing method of fat composition)

The method for producing a fat or oil composition of the present invention is not particularly limited, and can be produced based on well-known production conditions and production methods for a fat or oil composition. For example, according to a well-known method, the alginate of the present invention can be mixed with fats and oils, and then appropriately stirred to produce the fat and oil composition of the present invention.

The content of the alginate in the oil and fat composition is not particularly limited. It is preferably 0.1 to 10% by mass, more preferably 0.3 to 5.0% by mass, and most preferably 0.5 to 3.0% by mass relative to the entire 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 an excessive amount with respect to the oil and fat.

The content of oil and fat in the oil and fat composition is not particularly limited, and is preferably 10 to 99% by mass, more preferably 30 to 90% by mass, and most preferably 50 to 85% by mass relative to the entire oil and fat composition. When the content of fats and oils in the fats and oils 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 further contain brown algae as required. Ingredients (water, salt, emulsifiers (lecithin, saturated fatty acid monoglycerides, etc.), flavors, enzymes, sugars, flavor components, thickeners, antioxidants, pigments, etc.) other than esters and fats. The type and addition amount of these components can be appropriately adjusted according to the desired effect.

When the oil and fat composition contains components other than alginate and oil and fat, the oil and fat composition of the present invention may be an oil phase (a state containing alginate, oil and oil-soluble components) and an aqueous phase (containing water and water-soluble The state of the components), which is an oil and fat composition to be emulsified (that is, an emulsified oil and fat composition), may be an oil phase. Examples of the emulsified oil and fat composition include margarine, edible fat spread, and the like. Examples of the oil and fat composition composed of an oil phase include baking shortening and the like. If the alginate is in a hydrated state, it is considered that the effects of the present invention are easily exhibited. Therefore, the fat and oil composition of the present invention is preferably an emulsified fat and oil composition, and particularly preferably margarine and edible fat.

When an oil or fat composition contains components other than alginate and oil or fat, the oil or fat composition or emulsified oil or fat composition of the present invention can be produced by, for example, the following method: oil and fat and oil-soluble components (lecithin, saturated fatty acid monohydrate) Glyceride, etc.) mixed and dissolved, and then dispersing alginate therein to produce a fat and oil composition; mixing and dissolving oil and fat and an oil-soluble component, and dispersing alginate in the oil phase to prepare an oil phase; A method for producing an emulsified oil-fat composition by emulsifying an oil phase and a water phase prepared separately.

When the fat or oil composition has plasticity, it is preferred that after the oil phase is prepared or after the oil phase and the water phase are mixed and emulsified, cooling is performed to plasticize the fat and oil composition. The cooling condition is preferably -0.5 ° C / min or more, and more preferably -5 ° C / min or more. Cooling of grease composition, compared to slow cooling, It is better to use rapid cooling. Examples of the equipment used for cooling include a closed continuous tube cooler, a margarine maker (a spiral heat exchanger (votator), a combiner, a scraper heat exchanger (Perfector), etc.) ), Plate heat exchangers, etc. In addition, a combination of an open type Diacooler and a margarine maker (Complector) may be used as a device for cooling.

After the oil phase is prepared or the emulsified oil phase and the water 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 tank, and a continuous method using a plate-type heat exchanger or a scraped heat exchanger.

(Wheat puffed food)

Since the fat and oil composition of the present invention can impart a good feeling of portion, softness, and moistness to foods and the like in balance, it is suitable for use in the production of foods and the like that require appearance and texture. The wheat puffed food is a food which is particularly required to have an excellent portion feeling, softness, and moist feeling. Therefore, the oil-fat composition of the present invention is particularly suitable for the production of wheat puffed food. Therefore, the oil-fat composition of this invention can be used suitably as an oil-fat composition for wheat puffed foods.

The "wheat puffed food" of the present invention refers to adding water and salt to cereal flour (typically flour, etc.), and adding sugars, dairy products, yeast, eggs, additives, etc. as required to prepare a kneaded dough. After kneading the dough, the dough is shaped and baked. The wheat puffed food to which the fat and oil composition of the present invention is added can be produced based on a well-known manufacturing method, except that the fat and oil composition of the present invention is added as a dough ingredient. In addition, the "addition" of the present invention means that in wheat puffed food, The raw material of this food contains the oil-fat composition of the present invention. When wheat puffed foods are manufactured, even if some of the components (moisture, etc.) in the oil-fat composition are lost, the obtained wheat puffed food is still called "added with the oil-fat composition of the present invention Wheat puffed food. "

The amount of the fat composition of the present invention added to the wheat puffed food is not particularly limited. For example, the 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 puffed food.

Examples of wheat puffed foods include breads, cakes, baked goods, and the like. Examples of the bread include toast bread, special bread, prepared bread (dish bread), dessert bread, and puff pastry products. These breads can also be prepared as high-moisture bread. Examples of toast bread include white toast, rye toast, multi-grain toast, and bread rolls (meal packs, cream roll meal packs, round breads, and the like). Examples of the special bread include muffin. Examples of the prepared bread (dish bread) include hot dog bread and burger. Examples of the dessert bread include red bean bread, jam bread, klimb bread, pineapple bread, and frosted bread rolls. Examples of the pastry bread products include chanter bread, Danish bread, and pie. Examples of cakes include sponge cakes, chiffon cakes, cake rolls, French sponge cakes, pound cakes, and dessert cakes. Examples of the baked confectionery include biscuits and pastries.

The "high-water bread" of the present invention refers to bread in which the amount of water (water, warm water, etc.) added to bread dough is larger than that of ordinary breads. In the present invention, if a high-moisture bread is prepared as a wheat puffed food, a wheat puffed food having particularly excellent softness can be obtained. In high-moisture bread, the amount of water in the bread dough is added, although it may vary with the grain flour or other ingredients used. The type and the amount of addition, the manufacturing temperature, and other manufacturing environments vary, but usually compared to the amount of water in ordinary bread, the amount of water in high-water bread is relative to the quality of grain flour, It is 1 to 12% more by mass. As the amount of water added in general bread dough, for example, the amount of water added in toast is 60 to 70% by mass relative to the quality of cereal flour, and the amount of water added in butter packs is 35 to 60. Mass%, the amount of water in French sponge eclairs is 55-73% by mass, and dessert bread is 40-55% by mass. In the production of toast, the amount of water added to general bread dough is 60 to 70% by mass relative to the mass% of cereal flour. However, the amount of water added can be increased to 71 ~ Up to 82% by mass. In addition, the "added amount of water in the bread dough" refers to the mass ratio of the water added to the bread dough with respect to the quality of the cereal flour. "Moisture added to bread dough" refers to water or warm water used as raw water in the preparation of bread dough, and does not include moisture derived from other raw materials (for example, dairy products, eggs).

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

(Example)

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

[Preparation example 1: Preparation of alginate]

Nine kinds of alginic acid were obtained by hydrolyzing the alginic acid refined from the alginate in accordance with a known method. The obtained alginic acid was respectively esterified with propylene oxide in an autoclave at 50 to 70 ° C for 2 to 12 hours in accordance with a well-known method to obtain 9 types of alginic acid propylene glycolate. .

The degree of esterification and the viscosity of an aqueous solution of 1% by mass of the obtained propylene glycol alginate were determined based on the following methods, respectively. The results are shown in Table 1. The "alginate" in the following table refers to propylene alginate.

(Degree of esterification)

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

(Viscosity)

Using a viscometer (manufactured by Tokyo Keiki Co., Ltd., model: TVB-10M VISCOMETER (MODEL: BM)), the spinner No. 1 (the number of rotations was 30 rpm) was used to measure a 1% by mass aqueous solution of propylene glycol alginate at 20 Viscosity at ℃.

The propylene glycol alginate Nos. 1 to 9 in Table 1 were provided as examples and comparative examples below. In addition, in Table 1, the propylene-alginate number 3-8 is equivalent to the alginate of this invention.

[Preparation Example 2: Preparation of alginate-containing oil and fat composition (edible grease)]

Using any of the alginic acid alginate in Table 1, based on the formula in Table 2, melt the fats (rapeseed oil and palm oil) and emulsifier (lecithin and saturated fatty acid monoglyceride), and make the alginic acid malonate The ester is dispersed therein to prepare an oil phase. Next, the salt was dissolved in water to prepare an aqueous phase. The obtained oil phase and water phase were mixed and pre-emulsified to obtain a pre-emulsified product. The obtained preliminary emulsion was rapidly cooled and plasticized using a compounder in accordance with a conventional method, thereby obtaining a fat and oil composition (edible grease) containing 1% by mass of propylene alginate.

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

Rapeseed oil: manufactured by Nissin Olivier Group Co., Ltd. under the trade name "Nissin Canola Oil".

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

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

Lecithin: "Lecithin DX" manufactured by Nissin Olivier Group Co., Ltd.

[Manufacturing example 1: Toast manufacturing (70% medium seed method) -I]

Using the edible fat prepared in Preparation Example 2 described above, based on the dough recipe in Table 3 and the procedures in Table 4, a square toast and a dome-shaped toast were produced. In addition, except for the fact that propylene glycol alginate is not contained in the oil and fat composition, the square toast and the dome-shaped toast for comparison are produced based on the dough recipe of Table 3 and the steps of Table 4. The "control" in the following table refers to a square toast and a dome toast for comparison.

The "grain flour%" in the following table indicates the ratio of materials other than grain flour to grain flour when the mass of the grain flour (the total amount of high-gluten flour in this example) is 100.

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

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

Yeast: Made by Oriental Yeast Industry Co., Ltd. under the trade name "Regular yeast".

Skimmed milk powder: made by Morinaga Milk Industry Co., Ltd. milk".

Oil and fat composition: Edible grease prepared by the above-mentioned Preparation Example 2.

[Evaluation of Toast]

For the toasts prepared as described above, the portions were evaluated in the following manner. Feel, softness, and wetness.

(Evaluation of weight sense)

For each of the dome-shaped toasts produced as described above, one day after the baking was completed, the feeling of weight was evaluated by the following method.

The ultra-high-speed laser volume measurement / non-contact CCD slit laser scanning method (manufactured by ASTEX Corporation, trade name "Selnac-WinVM2000") was used to calculate the specific volume of each toast according to the following formula.

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

Next, the specific volume of each toast was divided by the specific volume of the dome-shaped toast of the control, and the specific volume was calculated as the ratio of the specific volume, and evaluated according to the following criteria. The results are shown in Tables 5 to 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 specific volume is 1.01 or more and less than 1.02

△: The ratio of 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)

The square toasts manufactured above were subjected to sensory evaluation one day after the baking was completed. The softness of various toasts was evaluated in accordance with the following criteria. The results are shown in Tables 5 to 7.

◎: Extremely soft

○: Soft

△: Slightly hard

×: Hard

(Wetness)

The square toasts manufactured above were subjected to sensory evaluation one day after the baking was completed. The moist feeling of various toasts was evaluated in accordance with the following criteria. The results are shown in Tables 5 to 7.

◎: Extremely moist

○: Moist feeling

△: slightly dry

×: Dry texture

(Overview)

Based on the above three kinds of evaluation results (a feeling of weight, a feeling of softness, and a feeling of wetness), each toast was comprehensively evaluated.

：: All evaluation results were ○ or more

○: Among all the evaluations, there is no × and there is one △

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

As shown in Tables 5 to 7, it can be seen that the toast containing the oil-and-fat composition of the present invention has a comprehensive evaluation of "○" or more, and has a good balance of weight, softness, and wetness, and all of them are good. In particular, when the degree of esterification of alginate is in the range of 43.0 to 63.9, any of the feeling of weight, softness, and moistness is extremely good.

[Preparation Example 3: Preparation of alginate-containing fat and oil composition (grilled shortening)]

Using the "4" propylene glycol alginate in Table 1, based on the formula in Table 8, the fats (rapeseed oil and palm oil) and the emulsifier (lecithin and saturated fatty acid monoglyceride) were melted and mixed, and the brown algae The propylene acid ester is dispersed therein to prepare an oil phase. Next, the obtained oil phase was rapidly cooled and plasticized using a compounder in accordance with a conventional method, thereby obtaining a fat and oil composition (roasted shortening) containing 1% by mass of propylene alginate. The details of each material are the same as those in Preparation Example 2.

[Manufacturing example 2: Toast manufacturing (70% medium seed method) -II]

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

Further, a toast was produced by using an oil and fat composition not containing propylene alginate, separating the propylene and alginate from the oil and fat composition, and directly adding it to the dough. Specifically, the oil-fat composition (edible grease) was prepared in the same manner as in the above-mentioned Preparation Example 2 except that the propylene glycol alginate was excluded from the formula in Table 2. Using the obtained fat and oil composition, based on the dough recipe of Table 3 and the procedure of Table 4, a square toast and a dome-shaped toast were produced. When using "4" in Table 1 and "mixing" step in the "re-kneading step" in Table 4, the alginic acid is the same as the alginic acid in the dough of the above examples and comparative examples. The propylene glycol alginate was added to the dough with an equal amount of propylene glycol (0.1% with respect to the cereal flour).

Each of the toasts produced is the same as the above "Evaluation of Toast" Method to evaluate the feeling of weight, softness, and wetness, and then comprehensively evaluate. The results are shown in Table 9. In addition, "(grilled shortening)" in Table 9 means the toast which contains the grilled shortening among the said toast. In addition, the "(direct addition)" in Table 9 means the toast manufactured by adding the alginate directly to the dough in the said toast.

Comparing Example 7 (Table 9) of grilled shortening with an oil and fat composition using the oil phase with Example 3 (Table 6) of edible fat coating using an emulsified oil and fat composition, although the alginate contained in both It is the same type, but the former is slightly inferior in weight and softness. Therefore, it is considered that the effect of the present invention is more easily exhibited when the fat and oil composition of the present invention is prepared as an emulsified fat and oil composition. The reason why the emulsified oil and fat composition is more likely to exert the effects of the present invention is considered to be related to the hydration of alginate in the emulsified oil and fat composition.

In addition, the alginate of the present invention can be used to impart better bread feel and softness to the bread, not by directly adding it to the dough, but by blending it in a fat or oil composition.

[Manufacturing example 3: Production of dessert bread (70% medium seed method)]

The "4" propylene alginate in Table 1 was used, and Dough recipe and steps in Table 11 to make dessert bread. In addition, except for the fact that propylene glycol alginate is not contained in the fat and oil composition, the rest is based on the dough recipe in Table 10 and the steps in Table 11 to produce a control dessert bread.

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

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

Yeast: Made by Oriental Yeast Industry Co., Ltd. under the trade name "Regular yeast".

Skimmed milk powder: Made by Morinaga Milk Industry Co., Ltd., trade name "skimmed powder milk"

Oil and fat composition: Edible grease prepared by the above-mentioned Preparation Example 2.

The dessert bread containing the oil-and-fat composition of the present invention has a heavier feel than the control dessert bread. In addition, if it is actually tasted, it has a hard and dry texture compared with the control dessert bread, and the dessert bread containing the fat and oil composition of the present invention has a good soft feeling and a strong moist feeling.

[Manufacturing Example 4: Production of Toast (High Moisture Bread) (70% Medium Seed) -III]

Add propylene alginate "5" in Table 1 and use the edible fat (oil composition) prepared in the same manner as in Preparation Example 2 above, based on the dough recipe in Table 12 and the procedures in Table 4 , To prepare a bread dough, the bread dough is added with 80% by mass of water with respect to the total amount of grain flour (high-gluten flour) to produce a highly water-containing bread. In addition, except for the fact that propylene glycol alginate was not contained in the fat and oil composition, the other ingredients were manufactured based on the dough recipe of Table 12 and the procedures of Table 4 to produce a comparatively high-water bread. In the following, the "control" in the table refers to a high-water bread.

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

High-gluten flour, yeast, and skimmed milk powder: The same thing as in Production Example 3 was used.

Dough conditioner: Made by Oriental Yeast Industry Co., Ltd. under the trade name "C Oriental Food".

[Evaluation of high moisture bread]

Each of the produced high-moisture breads was evaluated for weight feeling and moist feeling in the same manner as the above [Evaluation of Toast], and then comprehensively evaluated. The soft feeling was evaluated based on the following criteria. The results are shown in Table 13.

(Soft feeling)

The highly watered breads produced above were subjected to sensory evaluation one day after the baking was completed. The softness of each high water-containing bread was evaluated according to the following criteria.

◎: Extremely soft

○: Soft

△: slightly sticky tooth feel

×: Sticky tooth feel

As shown in Table 13, the comparative high-moisture bread lacks softness and has a slightly rough texture. In contrast, the high-moisture bread containing the oil-and-fat composition of the present invention has a good feeling of weight and excellent moistness. It also has excellent soft feel.

Claims (6)

A fat and oil composition containing an alginate having a degree of esterification of 49% or more and less than 75%. The fat or oil composition according to claim 1, wherein the fat or oil composition is an emulsified fat or oil composition. A wheat puffed food added with the fat and oil composition according to claim 1 or 2. The wheat puffed food according to claim 3, wherein the wheat puffed food is a high-moisture bread. A method for producing a fat and oil composition, comprising a step of mixing alginate having an esterification degree of 49% or more and less than 75% with fats and oils, and a viscosity of the 1% by mass aqueous solution of the alginate at 20 ° C It is 30mPa. S or more. An alginate is used for the fat composition for wheat puffed food, and the degree of esterification of the alginate is 23% or more and less than 75%.