WO2018117169A1 - Bread dough, and oil/fat composition for kneading - Google Patents

Bread dough, and oil/fat composition for kneading Download PDF

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Publication number
WO2018117169A1
WO2018117169A1 PCT/JP2017/045773 JP2017045773W WO2018117169A1 WO 2018117169 A1 WO2018117169 A1 WO 2018117169A1 JP 2017045773 W JP2017045773 W JP 2017045773W WO 2018117169 A1 WO2018117169 A1 WO 2018117169A1
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WIPO (PCT)
Prior art keywords
bread
oil
weight
fat composition
parts
Prior art date
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PCT/JP2017/045773
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French (fr)
Japanese (ja)
Inventor
俊昭 勝見
Original Assignee
株式会社カネカ
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Application filed by 株式会社カネカ filed Critical 株式会社カネカ
Priority to JP2018558044A priority Critical patent/JP7093309B2/en
Publication of WO2018117169A1 publication Critical patent/WO2018117169A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants

Definitions

  • the present invention relates to a bread dough kneaded with an oil and fat composition, an oil and fat composition for kneading bread dough, a method for producing bread dough, and a method for producing bread.
  • L-ascorbic acid which is an oxidizing agent having an effect of crosslinking gluten in bread dough
  • L-ascorbic acid itself is essentially a reducing agent, but acts as an oxidizing agent after being oxidized during breadmaking.
  • L-ascorbic acid is added to bread dough and mixed, it is oxidized to dehydroascorbic acid by oxygen in the air during mixing, and this dehydroascorbic acid acts as an oxidizing agent.
  • L-ascorbic acid is a fast-acting oxidant that is oxidized to dehydroascorbic acid immediately after it is added to bread dough and starts mixing, and exhibits a gluten crosslinking effect.
  • the cross-linking of gluten in the bread dough proceeds at the mixing stage, and the bread dough begins to tighten.
  • the bread dough has poor extensibility during molding after mixing, and becomes a dough that is tight and easy to cut, and the bread obtained by baking the dough has the disadvantage that the inner phase is rough and the texture is poor. is there.
  • the volume of bread was improved to some extent by the presence of dehydroascorbic acid, it was not sufficient. Therefore, the conventional bread produced by adding L-ascorbic acid is not satisfactory in terms of workability at the time of mixing and the quality of the bread.
  • the bread dough is extensible until it enters the proof (final fermentation), and it is preferable that the dough is cross-linked after the proof is entered and the dough is tightened. This makes it possible to produce bread with a fine inner texture and excellent volume and texture. Therefore, a method of delaying the effect of the oxidant is desired so that crosslinking occurs after entering the proofer.
  • Patent Document 1 discloses a method in which a powder obtained by coating L-ascorbic acid with a coating agent that melts at about 40 ° C. is used as an oxidizing agent for bread bread in order to delay the effect of L-ascorbic acid.
  • the L-ascorbic acid coating was insufficient and the effect of delaying the effect of the oxidizing agent was not sufficient.
  • sufficient gas as an oxidizing agent cannot be obtained because sufficient gas is not supplied to cause L-ascorbic acid to act as an oxidizing agent.
  • Patent Document 2 discloses a method of using coated granules obtained by coating L-ascorbic acid with an oil having a melting point of 45 to 63 ° C. as an additive for breadmaking.
  • the melting point of fats and oils is 45 to 63 ° C.
  • the effect of L-ascorbic acid does not appear at the stage of proofing, and sufficient gas as an oxidizing agent cannot be obtained because sufficient gas is not supplied. It was.
  • An object of the present invention is to provide a bread dough, an oil / fat composition for kneading bread dough, a bread dough production method, and a bread production method capable of producing a bread having a fine inner phase and excellent volume and texture with good workability. It is.
  • the inventors of the present invention contain fats and oils having a specific melting point and L-ascorbic acid so that L-ascorbic acid is contained in a specific amount with respect to flour. From bread dough containing a specified amount of oil and fat composition with a specific gravity in the specified range, it was found that the inner phase is fine, bread with excellent volume and texture can be manufactured with good workability, The invention has been completed.
  • the first aspect of the present invention is bread dough kneaded with an oil / fat composition
  • the oil / fat composition containing an oil / fat having a melting point of 25 to 45 ° C. and L-ascorbic acid, Is aerated and has a specific gravity of 0.2 to 0.8 g / mL, and the content of the oil and fat composition is 1 to 30 parts by weight with respect to 100 parts by weight of flour constituting bread dough.
  • the content of the L-ascorbic acid contained in the fat composition is 3.0 ⁇ 10 ⁇ 4 to 2.5 ⁇ 10 ⁇ 2 parts by weight with respect to 100 parts by weight of the flour.
  • the content of L-ascorbic acid contained in the bread dough is less than 1 ⁇ 10 ⁇ 2 parts by weight with respect to 100 parts by weight of the flour.
  • the water content in the oil and fat composition is 5% by weight or less.
  • the second aspect of the present invention is an oil / fat composition for kneading bread dough, comprising an oil / fat having a melting point of 25 to 45 ° C. and L-ascorbic acid, and the content of L-ascorbic acid relative to the whole oil / fat composition
  • the present invention relates to an oil and fat composition for kneading bread dough, wherein the oil and fat composition is aerated and has a specific gravity of 0.2 to 0.8 g / mL.
  • the water content is 5% by weight or less.
  • this invention is a manufacturing method of bread dough, Comprising: Flour, water, baker's yeast, The process of mixing the said fat composition,
  • the content of the said fat composition is 100 weight part of the said flour.
  • the content of L-ascorbic acid contained in the fat composition is 3.0 ⁇ 10 ⁇ 4 to 2.5 ⁇ 10 ⁇ 2 parts by weight with respect to 100 parts by weight of the flour.
  • the production of bread dough, wherein the content of L-ascorbic acid which is not contained in the fat composition but contained in the bread dough is less than 1 ⁇ 10 ⁇ 2 parts by weight with respect to 100 parts by weight of the flour Regarding the method.
  • the fourth aspect of the present invention relates to a method for producing bread, including a step of baking the bread dough.
  • a bread dough an oil and fat composition for kneading bread dough, a bread dough production method, and a bread production method capable of producing a bread having a fine inner phase and excellent volume and texture with good workability.
  • the bread dough in the present application refers to a dough before baking that is baked by baking this, but may be before proofing (final fermentation) or after proofing.
  • the bread dough in this application contains flour, water, and baker's yeast in addition to the oil and fat composition.
  • the flour contained in the bread dough of the present invention is not particularly limited and may be any flour contained in ordinary bread dough, such as wheat flour, rye flour, rye flour, barley flour, sorghum flour and the like. Moreover, it does not specifically limit as a kind of baker's yeast, Commercially available baker's yeast may be sufficient.
  • the water content in the bread dough of the present invention is not particularly limited, and may be the water content in ordinary bread dough. Specifically, the water content may include 40 to 100 parts by weight of water with respect to 100 parts by weight of flour. preferable. Further, the content of baker's yeast in the bread dough of the present invention is not particularly limited and may be a commonly used content. Specifically, 0.5 to 6 baker's yeast is added to 100 parts by weight of flour. It is preferable to include parts by weight.
  • the oil / fat composition kneaded in the bread dough of the present invention is a composition mainly composed of oil / fat, which contains oil / fat and L-ascorbic acid, and is further aerated. It contains gas inside.
  • the multiple types of oil and fat compositions refer to multiple types of oil and fat compositions having different types and amounts of fats and oils, presence / absence / amount of L-ascorbic acid, presence / absence of air, specific gravity and the like.
  • the fat is preferably an edible fat and oil having a melting point in the range of 25 to 45 ° C.
  • fusing point of fats and oils means melting
  • the melting point of the fat is more preferably in the range of 30 to 40 ° C.
  • fusing point of fats and oils can be measured by a raise melting
  • the specific types of the fats and oils are not particularly limited as long as they are edible fats and oils.
  • liquid oil such as palm oil, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, lauric oil such as palm kernel oil, coconut oil, animal fat such as beef tallow, pork fat, fish oil, milk fat, etc. , Fractionated oils thereof, transesterified oils, extremely hardened oils, and the like.
  • fats and oils having a melting point in the range of 25 to 45 ° C. may be appropriately selected, or multiple types of fats and oils may be used in appropriate combination so that the melting point is in the range of 25 to 45 ° C.
  • the oil / fat composition contains L-ascorbic acid. That is, L-ascorbic acid is contained in bread dough in a state of being included and dispersed in fats and oils. In this way, the fats and oils melt as the temperature rises during the proofing, so that L-ascorbic acid is released from the fats and oils and the gas contained in the fats and oils contacts with the L-ascorbic acid. Since it becomes dehydroascorbic acid, gluten crosslinking proceeds after entering the proof. This makes it possible to produce a bread with a fine inner phase and excellent volume and texture with good workability.
  • L-ascorbic acid L-ascorbic acid obtained by a fermentation method or a synthesis method, or a camcam (CAMUCAMU; scientific name Myrciariadubia) having a high content of L-ascorbic acid, acerola, orange, lemon or the like Extracts, powders, extracts and the like may be used.
  • camcam scientific name Myrciariadubia
  • the amount of L-ascorbic acid contained in the oil and fat composition is 3.0 ⁇ 10 ⁇ 4 to 2.5 ⁇ 10 ⁇ 2 parts by weight with respect to 100 parts by weight of the flour constituting the bread dough. preferable. If the amount is less than 3.0 ⁇ 10 ⁇ 4 parts by weight, the gluten crosslinking reaction may not proceed sufficiently and the bread volume may be insufficient. If the amount is more than 2.5 ⁇ 10 ⁇ 2 parts by weight, In some cases, the crosslinking reaction proceeds excessively, the internal phase of the bread becomes rough, and the texture becomes worse.
  • the amount of L-ascorbic acid is more preferably 3.0 ⁇ 10 ⁇ 4 to 1.0 ⁇ 10 ⁇ 2 parts by weight, still more preferably 4.0 ⁇ 10 ⁇ 4 to 5.0 ⁇ 10 ⁇ 3 parts by weight. Particularly preferred is 5.0 ⁇ 10 ⁇ 4 to 3.0 ⁇ 10 ⁇ 3 parts by weight.
  • L-ascorbic acid is contained in bread dough in a state of being included in the oil / fat composition, and L-ascorbic acid which is not included in the oil / fat composition but is directly dispersed in the bread dough is included.
  • a part of L-ascorbic acid may be directly dispersed in bread dough without being included in the oil and fat composition as long as the effects of the present invention are not impaired.
  • the content of L-ascorbic acid that is not contained in the oil and fat composition but contained in the bread dough is not less than 0 parts by weight and less than 1 ⁇ 10 ⁇ 2 parts by weight with respect to 100 parts by weight of flour. Preferably there is.
  • L-ascorbic acid becomes dehydroascorbic acid before the proofing, so that the bread volume is not sufficiently obtained, the internal phase is rough, and the texture is poor. The tendency to become strong.
  • the amount of L-ascorbic acid is preferably less than 1 ⁇ 10 ⁇ 3 parts by weight, more preferably less than 5 ⁇ 10 ⁇ 4 parts by weight, and even more preferably less than 1 ⁇ 10 ⁇ 4 parts by weight.
  • the oil / fat composition kneaded in the bread dough of the present invention contains gas inside. Thereby, the oxidation of L-ascorbic acid released from fats and oils with the progress of the proof can be promoted.
  • the gas contained in the oil / fat composition is not particularly limited, and may be, for example, air, oxygen, nitrogen or the like. From the viewpoint of directly oxidizing L-ascorbic acid, a gas containing oxygen is preferable, A gas containing at least% (volume ratio) is more preferable.
  • the specific gravity of the oil / fat composition is an index indicating the gas content of the oil / fat composition.
  • the oil / fat composition is aerated so that the specific gravity of the oil / fat composition is 0.2 to 0.8 g / mL.
  • the specific gravity of the oil / fat composition refers to the specific gravity of the entire oil / fat composition kneaded in the bread dough of the present invention. If the specific gravity of the oil / fat composition is less than 0.2 g / mL, excessive costs may occur when producing the oil / fat composition. If the specific gravity is more than 0.8 g / mL, the gas content of the oil / fat composition may increase.
  • the specific gravity of the oil / fat composition is preferably 0.3 to 0.7 g / mL, more preferably 0.4 to 0.6 g / mL.
  • the oil / fat composition is preferably blended so that the total content of the oil / fat composition is 1 to 30 parts by weight per 100 parts by weight of flour. If the content of the oil / fat composition is less than 1 part by weight, a sufficient amount of gas cannot be mixed in the dough and the oxidation reaction of L-ascorbic acid may not be sufficiently advanced. When there are many, the volume of an oil-fat composition may become excessively large with respect to bread dough, and mixing of flour and an oil-fat composition may not advance easily.
  • the content of the oil or fat composition is more preferably 2 to 25 parts by weight, still more preferably 3 to 20 parts by weight, particularly preferably 3 to 15 parts by weight, and most preferably 4 to 12 parts by weight. It is.
  • the oil and fat composition preferably does not contain much water, and specifically, the water content is preferably 5% by weight or less. When the amount of water contained in the oil / fat composition exceeds 5% by weight, decomposition may proceed due to dissolution of L-ascorbic acid in water.
  • the oil and fat composition may contain milk raw materials, sugars, starches, salt, emulsifiers, thickeners, fragrances, various enzymes, and the like as necessary.
  • the oil / fat composition kneaded in the bread dough of the present invention may satisfy the requirements for the melting point, air content, specific gravity, oil / fat content, and L-ascorbic acid content of the oil / fat as described above. It is also possible to combine a plurality of types of oil and fat compositions having different requirements and knead them into bread dough, so that the plurality of types of oil and fat compositions as a whole can satisfy the above-described requirements. As one specific example of such a case, it is also possible to knead each of the oil / fat composition containing L-ascorbic acid and the aerated oil / fat composition into bread dough.
  • the bread dough of the present invention can appropriately contain materials usually blended into bread dough, such as sugars, dairy products, eggs, salt, and antioxidants.
  • the bread dough of the present invention may contain L-cystine for the purpose of proceeding with gluten crosslinking in conjunction with the oxidation reaction of L-ascorbic acid.
  • the content of L-cystine is preferably 0 to 5 ⁇ 10 ⁇ 2 parts by weight with respect to 100 parts by weight of flour. When the content is more than 5 ⁇ 10 ⁇ 2 parts by weight, the gluten crosslinking reaction proceeds excessively, the internal phase becomes rough, and the texture may be deteriorated.
  • L-cystine may be contained in the bread dough in a state of being included in the oil / fat composition, or may be directly contained in the bread dough without being included in the oil / fat composition.
  • the manufacturing method of the bread dough of this invention is not specifically limited, The normal method for manufacturing the bread dough kneaded with the oil-fat composition can be applied. For example, either a straight manufacturing method or a medium seed manufacturing method can be applied, and an example of a medium seed manufacturing method will be described below.
  • a conventional method flour, baker's yeast, and water are mixed to obtain a medium seed dough, and fermentation is performed.
  • as the main kneading material flour, one or more types of oil and fat composition, and water are added to the medium seed after fermentation, mixed and kneaded. After taking the floor time (primary fermentation), take the bench time (secondary fermentation) to obtain the dough.
  • This bread dough may be a molded one or a pre-molded one.
  • the bread dough obtained as described above is subjected to molding and proofing (final fermentation), and then subjected to heat treatment such as baking, frying, and steaming by a conventional method to obtain bread.
  • Specific examples of the bread include French bread such as bread, buns, roll bread, bagels, baguettes and Parisians, sweet bread, bun bread, side dish bread, Danish bread, steamed bread, Chinese bun, donut and the like. .
  • the one kind of oil composition when one kind of oil composition is added and mixed, the one kind of oil composition is configured to satisfy the requirements of the above-described oil composition.
  • each fats and oils composition when adding and mixing two or more types of fats and oils composition, each fats and oils composition is comprised so that the said multiple types of fats and oils composition may satisfy the requirements of the oil and fat composition mentioned above as a whole.
  • the oil-and-fat composition referred to in the present application means only an oil-and-fat composition used by kneading into bread dough, and does not include roll-in margarine used by folding into bread dough when producing Danish bread or the like.
  • oil composition for kneading bread dough In order to easily produce the bread dough of the present invention, it is preferable to use a specific oil composition for kneading bread dough that satisfies the requirements of the oil composition described above.
  • such an oil and fat composition for kneading bread dough contains an oil and fat having a melting point of 25 to 45 ° C. and L-ascorbic acid.
  • the content is 10 to 25000 ppm and the specific gravity is 0.2 to 0.8 g / mL.
  • the content of L-ascorbic acid is preferably 10 to 12000 ppm, and more preferably 12 to 10000 ppm.
  • the content of L-ascorbic acid is less than 10 ppm, it is necessary to add a large amount of the oil composition when producing the bread dough of the present invention, and mixing of the flour and the oil composition may be difficult to proceed. .
  • the content exceeds 25000 ppm, for example, when the oil / fat composition is margarine, the emulsion stability may be reduced, and when the oil / fat composition is shortening, the sealing used at the time of manufacture is likely to occur. There is a possibility that seal leakage may occur in the type rapid quenching and kneading device, and in any case, the production stability of the oil and fat composition may be lowered, and the raw material cost is increased, which is not preferable.
  • the form of the fat composition for kneading bread dough is not particularly limited, and may be, for example, a shortening, margarine, or powdered fat.
  • the oil / fat composition in the form of powdered oil / fat preferably contains an oil / fat having a melting point of 35 to 75 ° C. and having hard physical properties in order to facilitate the formation of the powder form.
  • the oil and fat composition in the form of powdered oil and fat may further contain a carbohydrate such as dextrin, a protein such as sodium caseinate and the like as an excipient.
  • This fat and oil composition for kneading bread dough may be a single composition or a multi-component composition composed of multiple types of compositions having different compositions.
  • the fat and oil content is 1 to 30 parts by weight with respect to 100 parts by weight of the flour constituting the bread dough, and the content of L-ascorbic acid contained in the fat and oil composition is 100 wt. It is blended into the bread dough in an amount of 3.0 ⁇ 10 ⁇ 4 to 2.5 ⁇ 10 ⁇ 2 parts by weight with respect to the part. Thereby, it becomes possible to manufacture the bread dough based on this invention easily.
  • oil and fat compositions 1 to 17 were prepared. That is, the respective fats and oils were melted and mixed at a blending ratio shown in Tables 1 and 2, and L-ascorbic acid was further mixed and stirred. This was quenched with a quenching scraper kneader to prepare a shortening (oil composition) in which L-ascorbic acid was dispersed.
  • the oil and fat compositions 1 to 11 and 13 to 17 were aerated. In these cases, a nitrogen or air cylinder was connected to the liquid feed pump, and a shortening was produced while blowing gas.
  • the fat composition 15 was shortened without adding L-ascorbic acid.
  • the specific gravity, melting point, and moisture content of each shortening are shown in Tables 1 and 2.
  • the unit of the compounding quantity of each material of Table 1 and 2 is a weight part.
  • the fat composition 18 was produced. That is, the respective fats and oils were melted and mixed at a blending ratio shown in Table 2, and L-ascorbic acid was further dispersed and emulsified by adding water with stirring. While blowing air into the emulsified liquid, it was quenched with a quenching scraper kneader to prepare margarine (oil composition). Table 2 shows the specific gravity, melting point, and water content of the prepared margarine.
  • Example 1 Preparation of bread
  • the middle seed bread was manufactured according to the dough composition shown in Table 3 based on the medium seed manufacturing method.
  • the production conditions for medium-sized bread are shown below.
  • Medium mixing Put the medium mixing ingredients shown in Table 3 into a vertical mixer for bread making (Kanto mixer 20 coat type), mix at low speed for 3 minutes, then medium speed for 3 minutes, and heat up at 24 ° C. A seed dough was obtained.
  • Molding for specific volume measurement Molded into a roll mold with a molder and packed into a one-loaf mold one by one so that the mold has a specific volume of 4.1.
  • Baking for Pullman The bread type was covered and baked for 35 minutes at 190 ° C. and 195 ° C. on the upper fire to obtain a pullman type bread.
  • Baking for specific volume measurement baking was performed at 200 ° C. and 200 ° C. for 25 minutes to obtain bread for specific volume measurement.
  • Examples 2 and 3 Comparative Examples 1 and 2 Preparation of bread According to the composition of Table 3, except that the oil composition 1 was changed to the oil composition 2, 3, 10 or 11, the same as in Example 1. I got bread.
  • Table 3 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the obtained bread.
  • the bread (Example 1) containing the fat composition 1 having a melting point of 35 ° C. of the whole fat and oil is the workability at the time of preparation, the bread inner phase, the bread volume, and the bread texture. Were all good.
  • the workability was slightly inferior, and therefore the bread inner phase, bread volume, and bread texture were slightly inferior, but the quality was satisfactory.
  • the bread (Comparative Example 1) in which the fat and oil composition 10 having the entire melting point of 23 ° C. was blended was compared with the bread (Example 1) in which the fat and oil composition having the melting point of 35 ° C. was blended. was obviously inferior, so the bread volume was insufficient and the texture was inferior.
  • pan (comparative example 2) which mix
  • bread (Example 1) which mix
  • Example 4 (Examples 4 and 5, Comparative Example 3) Preparation of bread
  • Table 4 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the resulting bread.
  • the bread (Example 1) blended with the fat and oil composition 1 having a specific gravity of 0.5 g / ml is the workability at the time of preparation, the inner phase of the bread, the bread volume, and the texture of the bread. Were all good.
  • blended the fats and oils composition 4 with specific gravity of 0.8 g / ml is compared with the bread (Example 1) which mix
  • the workability of the bread was the same and there was no problem in quality, the bread inner phase, volume and bread texture were slightly inferior.
  • the bread (Example 5) blended with the fat composition 5 having a specific gravity of 0.3 g / ml is more prepared than the bread (Example 1) blended with the fat composition having a specific gravity of 0.5 g / ml.
  • the workability of the bread was the same, and the resulting bread had better internal phase, volume and texture.
  • the bread (Comparative Example 3) blended with the fat and oil composition 12 having a specific gravity of 0.9 g / ml which is not aerated is the bread (Example 1) blended with the fat and oil composition having a specific gravity of 0.5 g / ml.
  • the workability at the time of preparation was the same, but the bread volume was insufficient and the texture was inferior.
  • Example 6 and 7, Comparative Examples 4 and 5 Preparation of bread The same as in Example 1, except that the fat composition 1 was changed to another fat composition 6, 7, 13 or 17 according to the formulation in Table 5. To get bread. Table 5 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the obtained bread.
  • the bread composition (Example 1) containing the fat composition 1 and containing 1.2 ⁇ 10 ⁇ 3 parts by weight of L-ascorbic acid per 100 parts by weight of flour was prepared. Workability at the time, bread inner phase, bread volume, bread texture were all good.
  • the bread (Example 6) containing the fat composition 6 and containing 3.0 ⁇ 10 ⁇ 4 parts by weight of L-ascorbic acid had an L-ascorbic acid content of 1.2 ⁇ 10 6.
  • the workability at the time of preparation was very good, but the internal phase, volume and texture of the bread were slightly inferior, but there was no problem with the merchantability. .
  • the bread (Example 7) containing the fat and oil composition 7 and containing 2.5 ⁇ 10 ⁇ 2 parts by weight of L-ascorbic acid had a content of L-ascorbic acid of 1.2 ⁇ 10 Compared with -3 parts by weight of bread (Example 1), although the workability at the time of preparation, the inner phase of the bread, the volume and the texture of the bread were all inferior, there was no problem in the commercial properties.
  • the bread (Comparative Example 4) containing 2.5 ⁇ 10 ⁇ 4 parts by weight of L-ascorbic acid blended with the fat and oil composition 13 has a content of L-ascorbic acid of 1.2 ⁇ 10 4.
  • Example 1 Compared to -3 parts by weight of bread (Example 1), the workability at the time of preparation was good, but the bread volume was insufficient, and the texture was particularly poor. Further, the bread (Comparative Example 5) containing 3.0 ⁇ 10 ⁇ 2 parts by weight of L-ascorbic acid blended with the oil and fat composition 17 had a content of L-ascorbic acid of 1.2 ⁇ 10 Compared with -3 parts by weight of bread (Example 1), the workability at the time of preparation was very poor, the bread volume was insufficient, and the texture was poor.
  • Example 8 Preparation of bread A bread was obtained in the same manner as in Example 1 except that the fat composition 1 was changed to the fat composition 8 according to the formulation shown in Table 6. Table 6 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the bread.
  • the bread (Example 1) containing the fat composition 1 in which air was blown was excellent in the workability at the time of preparation, the bread inner phase, the bread volume, and the bread texture. there were.
  • blended the fat and oil composition 8 which blown nitrogen is equivalent to the workability
  • Example 9 Preparation of bread
  • the oil composition 1 was changed to an oil composition 15 containing no L-ascorbic acid according to the formulation shown in Table 6, and further L-ascorbic acid-containing powdered oil (Production Example 4)
  • Bread was obtained in the same manner as in Example 1 except that. However, the L-ascorbic acid-containing powdered fat was added simultaneously with the fat composition 15.
  • Table 6 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the bread.
  • the bread of Example 9 has all of the workability at the time of production, the inner phase of the bread, the volume of the bread, and the texture of the bread, all having the same quality as the bread of Example 1. Bread was obtained.
  • the dough strength after dough has a high value of 200 BU in bread dough (Example 1) blended with the oil composition 1 containing L-ascorbic acid, and demonstrates the crosslinking effect of dehydroascorbic acid during the dough fermentation.
  • the result was suggested to be.
  • the bread dough (Comparative Example 6) in which L-ascorbic acid was blended directly into the dough had a value as small as 110 BU, and it was thought that crosslinking of dehydroascorbic acid did not occur sufficiently. It supported the mechanism.
  • Example 10 Comparative Examples 7 and 8
  • Table 7 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the obtained bread.
  • the bread (Example 1) in which 5 parts by weight of the fat and oil composition 1 is blended with 100 parts by weight of flour is the workability at the time of production, the internal phase of the bread, the volume of the bread, the bread The texture of all was good.
  • the bread (Comparative Example 7) blended with 0.5 parts by weight of the fat composition 14 was inferior in all items compared to the bread blended with 5 parts by weight of the fat composition 1 (Example 1). The texture was bad.
  • blended 35 weight part fats and oils composition 16 lacked volume compared with the bread
  • Example 11 Preparation of bread A bread was obtained in the same manner as in Example 1 except that the fat composition 1 was changed to the fat composition 18 in accordance with the formulation shown in Table 7.
  • Table 7 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the obtained bread.
  • the bread (Example 11) containing the oil composition 18 having a water content of 3% by weight was compared with the bread (Example 1) containing the oil composition 1 containing no water. Although the bread inner phase, volume, and bread texture were slightly inferior, there was no problem in quality.
  • Example 12 Preparation of Danish bread Danish bread was manufactured according to the dough composition shown in Table 8. The manufacturing conditions for Danish bread are shown below.
  • the Danish bread (Example 12) containing the oil-and-fat composition 1 containing L-ascorbic acid had the workability at the time of preparation, the bread inner phase, the bread volume, and the bread texture. Were all good.
  • the Danish bread (Comparative Example 9) in which L-ascorbic acid was directly blended with the dough was easier to work at the time of preparation than the Danish bread (Example 12) in which the oil composition 1 containing L-ascorbic acid was blended. The bread volume was insufficient and the texture was poor.
  • each material used by the manufacture example, the Example, and the comparative example the following were used.
  • the unit of the amount of each material is parts by weight. 1) “Rapeseed oil (iodine value: 117)” manufactured by Kaneka Corporation 2) “L-ascorbic acid” manufactured by Fuso Chemical Industry Co., Ltd. 3) “Cameriya” manufactured by Nisshin Flour Milling Co., Ltd.
  • Ammonium chloride (BASF Co., Ltd.): 20 parts by weight, calcium carbonate (Bihoku Powder Chemical Co., Ltd.): 10 parts by weight, calcium sulfate (manufactured by Nitto Sulfur Cal Co., Ltd.): 15 Parts by weight, ⁇ -amylase (“ ⁇ -amylase” manufactured by Shinnippon Kagaku Kogyo Co., Ltd.): 0.2 parts by weight, magnesium sulfate (manufactured by Umai Kasei Kogyo Co., Ltd.): 2 parts by weight, calcium dihydrogen phosphate (Taipei Chemical Industry Co., Ltd.): 7 parts by weight, corn starch (Shikishima Starch Co., Ltd.): 45.8 parts by weight East Food 5) Kaneka Corporation "East SR” 6) “SS-25” manufactured by Shinka Foods Co., Ltd.
  • the fabric tensile strength was measured using the Extensograph Model E manufactured by Brabender Co. according to the following method. 150 g of each of the dough immediately after mixing the main roll, the dough at the time of splitting, and the dough at the time of molding was divided into rolls with a molder. The roll dough was set in a dough holder of an extensograph, the tensile strength of the roll dough was measured, and the maximum value of the obtained tensile strength was taken as the tensile strength of the dough after lifting.
  • the dough at the time of molding was set in a dough holder of an extensograph, fermented with a proofer for 50 minutes, the tensile strength was measured, and the maximum value of the obtained tensile strength was taken as the tensile strength of the woven fabric after proofing.
  • Bubble film is slightly thick, uneven and clogged, slightly rough inner phase 1 point: Bubble film is thick, uneven and clogged, rough inner phase [of baking bread Specific volume measurement method]
  • the volume of bread baked for specific volume measurement was measured with 3D LaserScanner (ASTEX), and the ratio divided by the weight of the bread was defined as specific volume (mL / g).
  • E At least one of less than 2.0 in the evaluation of workability, bread inner phase, bread volume, bread texture.

Abstract

Provided is a bread dough with which bread exhibiting excellent volume and texture can be produced with excellent working properties. An oil/fat composition is kneaded into the bread dough. The oil/fat composition includes an oil/fat having a melting point of 25-45˚C, and L-ascorbic acid. The bread dough includes air, and has a specific gravity of 0.2-0.8 g/mL. The oil/fat composition content is 1-30 parts by weight per 100 parts by weight of a flour. The L-ascorbic acid content in the oil/fat composition is in the range of 3.0×10-4 to 2.5×10-2 parts by weight per 100 parts by weight of the flour. The L-ascorbic acid content in the bread dough excluding that included in the oil/fat composition is less than 1×10-2 parts by weight per 100 parts by weight of the flour.

Description

パン生地及び練り込み用油脂組成物Oil composition for kneading and dough
　本発明は、油脂組成物が練り込まれたパン生地、パン生地練り込み用油脂組成物、パン生地の製造方法、及びパンの製造方法に関する。 The present invention relates to a bread dough kneaded with an oil and fat composition, an oil and fat composition for kneading bread dough, a method for producing bread dough, and a method for producing bread.
　パン生地改良剤として、パン生地中のグルテンを架橋させる効果を持つ酸化剤であるＬ－アスコルビン酸が広く用いられている。Ｌ－アスコルビン酸そのものは本来還元剤であるが、製パン時には酸化された後で酸化剤として作用する。具体的には、Ｌ－アスコルビン酸をパン生地に添加しミキシングすると、ミキシング中に空気中の酸素によってデヒドロアスコルビン酸に酸化され、このデヒドロアスコルビン酸が酸化剤として作用する。Ｌ－アスコルビン酸は、パン生地に添加してミキシングし始めた直後からデヒドロアスコルビン酸に酸化されグルテンの架橋効果を発現する、即効性の酸化剤である。 As a bread dough improving agent, L-ascorbic acid, which is an oxidizing agent having an effect of crosslinking gluten in bread dough, is widely used. L-ascorbic acid itself is essentially a reducing agent, but acts as an oxidizing agent after being oxidized during breadmaking. Specifically, when L-ascorbic acid is added to bread dough and mixed, it is oxidized to dehydroascorbic acid by oxygen in the air during mixing, and this dehydroascorbic acid acts as an oxidizing agent. L-ascorbic acid is a fast-acting oxidant that is oxidized to dehydroascorbic acid immediately after it is added to bread dough and starts mixing, and exhibits a gluten crosslinking effect.
　製パン工程においてこのような即効性の酸化剤をパン生地に直接添加すると、ミキシング段階でパン生地中のグルテンの架橋が進行してパン生地が締まり始める。その結果、ミキシング後の成型時には、パン生地は伸展性が乏しくなり、締まり気味の、切れ易い生地となり、そのパン生地を焼成して得たパンは、内相が荒れ、食感不良を生じるという欠点がある。しかも、デヒドロアスコルビン酸の存在によりパンのボリュームはある程度改善されるものの、十分なものではなかった。従って、Ｌ－アスコルビン酸を添加して製造された従来のパンは、ミキシング時に生地が損傷したり、成型時の作業性やパンの品質の点で満足できるものではなかった。 When such a fast-acting oxidant is directly added to the bread dough in the bread making process, the cross-linking of gluten in the bread dough proceeds at the mixing stage, and the bread dough begins to tighten. As a result, the bread dough has poor extensibility during molding after mixing, and becomes a dough that is tight and easy to cut, and the bread obtained by baking the dough has the disadvantage that the inner phase is rough and the texture is poor. is there. Moreover, although the volume of bread was improved to some extent by the presence of dehydroascorbic acid, it was not sufficient. Therefore, the conventional bread produced by adding L-ascorbic acid is not satisfactory in terms of workability at the time of mixing and the quality of the bread.
　理想的には、ホイロ（最終発酵）に入るまではパン生地に伸展性があり、ホイロに入ってからグルテンの架橋が起きてパン生地が締まることが好ましく、そのような挙動を示すことによってパン生地が傷みにくくなり、内相のキメが細かく、ボリュームや食感に優れたパンを製造することができる。そこで、ホイロに入ってから架橋が起きるように、上記酸化剤の効果を遅延させる方法が望まれている。 Ideally, the bread dough is extensible until it enters the proof (final fermentation), and it is preferable that the dough is cross-linked after the proof is entered and the dough is tightened. This makes it possible to produce bread with a fine inner texture and excellent volume and texture. Therefore, a method of delaying the effect of the oxidant is desired so that crosslinking occurs after entering the proofer.
　特許文献１には、Ｌ－アスコルビン酸の効果を遅延させるために、約４０℃附近で熔融するコーティング剤でＬ－アスコルビン酸を皮膜した粉末を食パン用酸化剤として用いる方法が開示されている。しかし、この方法では、Ｌ－アスコルビン酸の被覆は不十分であり、酸化剤の効果を遅延させる効果が十分ではなかった。さらに、Ｌ－アスコルビン酸を酸化剤として作用させるのに十分な気体が供給されないため、酸化剤としての十分な効果が得られなかった。 Patent Document 1 discloses a method in which a powder obtained by coating L-ascorbic acid with a coating agent that melts at about 40 ° C. is used as an oxidizing agent for bread bread in order to delay the effect of L-ascorbic acid. However, in this method, the L-ascorbic acid coating was insufficient and the effect of delaying the effect of the oxidizing agent was not sufficient. In addition, sufficient gas as an oxidizing agent cannot be obtained because sufficient gas is not supplied to cause L-ascorbic acid to act as an oxidizing agent.
　特許文献２には、融点が４５～６３℃の油脂でＬ－アスコルビン酸を被覆した被覆顆粒を製パン用添加物として用いる方法が開示されている。しかし、油脂の融点が４５～６３℃であるため、ホイロの段階ではＬ－アスコルビン酸の効果が発現せず、また、十分な気体も供給されないため、酸化剤としての十分な効果が得られなかった。 Patent Document 2 discloses a method of using coated granules obtained by coating L-ascorbic acid with an oil having a melting point of 45 to 63 ° C. as an additive for breadmaking. However, since the melting point of fats and oils is 45 to 63 ° C., the effect of L-ascorbic acid does not appear at the stage of proofing, and sufficient gas as an oxidizing agent cannot be obtained because sufficient gas is not supplied. It was.
特開昭５４－５２７４１号公報JP 54-52741 A 特開昭５５－６８２３１号公報JP 55-68231 A
　本発明の目的は、内相がきめ細かく、ボリューム及び食感が優れたパンを作業性よく製造可能なパン生地、パン生地練り込み用油脂組成物、パン生地の製造方法、及びパンの製造方法を提供することである。 An object of the present invention is to provide a bread dough, an oil / fat composition for kneading bread dough, a bread dough production method, and a bread production method capable of producing a bread having a fine inner phase and excellent volume and texture with good workability. It is.
　本発明者らは上記課題を解決するために鋭意研究を重ねた結果、Ｌ－アスコルビン酸が穀粉に対して特定量含まれるように、特定融点の油脂とＬ－アスコルビン酸とを含有し、さらに含気され比重が特定範囲にある油脂組成物が穀粉に対して特定量練り込まれたパン生地からは、内相がきめ細かく、ボリューム及び食感が優れたパンを作業性よく製造できることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention contain fats and oils having a specific melting point and L-ascorbic acid so that L-ascorbic acid is contained in a specific amount with respect to flour. From bread dough containing a specified amount of oil and fat composition with a specific gravity in the specified range, it was found that the inner phase is fine, bread with excellent volume and texture can be manufactured with good workability, The invention has been completed.
　すなわち第一の本発明は、油脂組成物が練り込まれたパン生地であって、前記油脂組成物は、融点が２５～４５℃の油脂と、Ｌ－アスコルビン酸とを含有し、前記油脂組成物は、含気されたものであり、比重が０．２～０．８ｇ／ｍＬであり、前記油脂組成物の含有量は、パン生地を構成する穀粉１００重量部に対し１～３０重量部であり、前記油脂組成物に含まれる前記Ｌ－アスコルビン酸の含有量は、前記穀粉１００重量部に対し３．０×１０－４～２．５×１０－２重量部であり、前記油脂組成物に含まれていないが前記パン生地中に含まれているＬ－アスコルビン酸の含有量は、前記穀粉１００重量部に対し１×１０－２重量部未満である、パン生地に関する。好ましくは、前記油脂組成物における水分量は５重量％以下である。 That is, the first aspect of the present invention is bread dough kneaded with an oil / fat composition, the oil / fat composition containing an oil / fat having a melting point of 25 to 45 ° C. and L-ascorbic acid, Is aerated and has a specific gravity of 0.2 to 0.8 g / mL, and the content of the oil and fat composition is 1 to 30 parts by weight with respect to 100 parts by weight of flour constituting bread dough. The content of the L-ascorbic acid contained in the fat composition is 3.0 × 10 −4 to 2.5 × 10 −2 parts by weight with respect to 100 parts by weight of the flour. Although not contained, the content of L-ascorbic acid contained in the bread dough is less than 1 × 10 −2 parts by weight with respect to 100 parts by weight of the flour. Preferably, the water content in the oil and fat composition is 5% by weight or less.
　第二の本発明は、パン生地練り込み用油脂組成物であって、融点が２５～４５℃の油脂と、Ｌ－アスコルビン酸とを含有し、前記油脂組成物全体に対するＬ－アスコルビン酸の含有量が１０～２５０００ｐｐｍであり、前記油脂組成物は含気されたものであり、比重が０．２～０．８ｇ／ｍＬである、パン生地練り込み用油脂組成物に関する。好ましくは、前記油脂組成物において、水分量が５重量％以下である。 The second aspect of the present invention is an oil / fat composition for kneading bread dough, comprising an oil / fat having a melting point of 25 to 45 ° C. and L-ascorbic acid, and the content of L-ascorbic acid relative to the whole oil / fat composition The present invention relates to an oil and fat composition for kneading bread dough, wherein the oil and fat composition is aerated and has a specific gravity of 0.2 to 0.8 g / mL. Preferably, in the oil and fat composition, the water content is 5% by weight or less.
　第三の本発明は、パン生地の製造方法であって、穀粉、水、パン酵母、及び、前記油脂組成物を混合する工程を含み、前記油脂組成物の含有量は、前記穀粉１００重量部に対し１～３０重量部であり、前記油脂組成物に含まれるＬ－アスコルビン酸の含有量は、前記穀粉１００重量部に対し３．０×１０－４～２．５×１０－２重量部であり、前記油脂組成物に含まれていないが前記パン生地中に含まれているＬ－アスコルビン酸の含有量は、前記穀粉１００重量部に対し１×１０－２重量部未満である、パン生地の製造方法に関する。 3rd this invention is a manufacturing method of bread dough, Comprising: Flour, water, baker's yeast, The process of mixing the said fat composition, The content of the said fat composition is 100 weight part of the said flour. The content of L-ascorbic acid contained in the fat composition is 3.0 × 10 −4 to 2.5 × 10 −2 parts by weight with respect to 100 parts by weight of the flour. The production of bread dough, wherein the content of L-ascorbic acid which is not contained in the fat composition but contained in the bread dough is less than 1 × 10 −2 parts by weight with respect to 100 parts by weight of the flour Regarding the method.
　第四の本発明は、前記パン生地を焼成する工程を含む、パンの製造方法に関する。 The fourth aspect of the present invention relates to a method for producing bread, including a step of baking the bread dough.
　本発明に従えば、内相がきめ細かく、ボリューム及び食感が優れたパンを作業性よく製造可能なパン生地、パン生地練り込み用油脂組成物、パン生地の製造方法、及びパンの製造方法を提供することができる。 According to the present invention, there are provided a bread dough, an oil and fat composition for kneading bread dough, a bread dough production method, and a bread production method capable of producing a bread having a fine inner phase and excellent volume and texture with good workability. Can do.
　以下、本発明につき、さらに詳細に説明する。 Hereinafter, the present invention will be described in more detail.
　第一の本発明は、油脂組成物が練り込まれたパン生地に関する。本願におけるパン生地とは、これを焼成することでパンになる、焼成前の生地のことをいうが、ホイロ（最終発酵）前のものであってもよいし、ホイロ後のものであってよい。本願におけるパン生地は、前記油脂組成物の他、穀粉、水、及びパン酵母を含むものである。 1st this invention relates to the bread dough kneaded with the oil-fat composition. The bread dough in the present application refers to a dough before baking that is baked by baking this, but may be before proofing (final fermentation) or after proofing. The bread dough in this application contains flour, water, and baker's yeast in addition to the oil and fat composition.
　本発明のパン生地に含まれる穀粉としては特に限定されず、通常のパン生地に含まれる穀粉であればよく、例えば、小麦粉、ライ麦粉、ライ小麦粉、大麦粉、モロコシ粉などが挙げられる。また、パン酵母の種類としても特に限定されず、市販のパン酵母であってよい。 The flour contained in the bread dough of the present invention is not particularly limited and may be any flour contained in ordinary bread dough, such as wheat flour, rye flour, rye flour, barley flour, sorghum flour and the like. Moreover, it does not specifically limit as a kind of baker's yeast, Commercially available baker's yeast may be sufficient.
　本発明のパン生地における水の含有量は特に限定されず、通常のパン生地における含水量であってもよいが、具体的には、穀粉１００重量部に対して水分を４０～１００重量部含むことが好ましい。また、本発明のパン生地におけるパン酵母の含有量も特に限定されず、通常用いられる含有量であってもよいが、具体的には、穀粉１００重量部に対してパン酵母を０．５～６重量部含むことが好ましい。 The water content in the bread dough of the present invention is not particularly limited, and may be the water content in ordinary bread dough. Specifically, the water content may include 40 to 100 parts by weight of water with respect to 100 parts by weight of flour. preferable. Further, the content of baker's yeast in the bread dough of the present invention is not particularly limited and may be a commonly used content. Specifically, 0.5 to 6 baker's yeast is added to 100 parts by weight of flour. It is preferable to include parts by weight.
　本発明のパン生地に練り込まれている油脂組成物は、油脂を主体とする組成物であって、油脂と、Ｌ－アスコルビン酸とが含まれており、さらに含気されており、すなわち組成物内部に気体を含むものである。なお、パン生地に、互いに異なる複種類の油脂組成物が練り込まれている場合には、その複種類の油脂組成物全体を、本発明のパン生地に練り込まれている油脂組成物とする。ここで、複種類の油脂組成物とは、油脂の種類や量、Ｌ－アスコルビン酸配合の有無や量、含気の有無、比重などが互いに異なる複種類の油脂組成物をいう。 The oil / fat composition kneaded in the bread dough of the present invention is a composition mainly composed of oil / fat, which contains oil / fat and L-ascorbic acid, and is further aerated. It contains gas inside. In addition, when two or more types of different fats and oils compositions are kneaded in bread dough, let the two or more types of fats and oils composition be the whole fat and oil composition kneaded in the bread dough of this invention. Here, the multiple types of oil and fat compositions refer to multiple types of oil and fat compositions having different types and amounts of fats and oils, presence / absence / amount of L-ascorbic acid, presence / absence of air, specific gravity and the like.
　前記油脂は、食用の油脂であって融点が２５～４５℃の範囲にある油脂であることが好ましい。なお、油脂の融点とは、本発明のパン生地に練り込まれている油脂組成物の油脂全体が示す融点のことをいう。前記油脂の融点は３０～４０℃の範囲にあることがより好ましい。前記油脂の融点が２５℃より低いと、生地に油脂組成物を混和した直後より油脂が融解し、油脂組成物から気体が放出され、ホイロ中の生地で気体不足となり、ホイロ以降のＬ－アスコルビン酸によるグルテンの架橋が進まない場合がある。一方、４５℃より高いと、ホイロ中油脂の融解が進まないため、油脂組成物から気体が放出されず、ホイロ中の生地で気体不足となり、ホイロ以降のＬ－アスコルビン酸によるグルテンの架橋が進まない場合がある。なお、油脂の融点は、上昇融点測定法等により測定することができる。 The fat is preferably an edible fat and oil having a melting point in the range of 25 to 45 ° C. In addition, melting | fusing point of fats and oils means melting | fusing point which the whole fats and oils of the fat and oil composition kneaded in the bread dough of this invention shows. The melting point of the fat is more preferably in the range of 30 to 40 ° C. When the melting point of the fat is lower than 25 ° C., the fat is melted immediately after the fat composition is mixed with the dough, gas is released from the fat composition, the gas in the dough becomes deficient, and L-ascorbine after the dough Cross-linking of gluten with acid may not proceed. On the other hand, when the temperature is higher than 45 ° C., the melting of fats and oils in the proof does not proceed, so the gas is not released from the fat and oil composition. There may not be. In addition, melting | fusing point of fats and oils can be measured by a raise melting | fusing point measuring method etc.
　前記油脂の具体的な種類としては食用油脂である限り特に限定されない。例えば、パーム系油脂、菜種油、大豆油、コーン油、米油、綿実油等の液油、パーム核油、ヤシ油等のラウリン系油脂、牛脂、豚脂等の動物脂、魚油、乳脂肪等や、それらの分別油、エステル交換油、極度硬化油等が挙げられる。これらの中から、融点が２５～４５℃の範囲にある油脂を適宜選択するか、又は、融点が２５～４５℃の範囲に収まるよう複種類の油脂を適宜組み合わせて使用すればよい。 The specific types of the fats and oils are not particularly limited as long as they are edible fats and oils. For example, liquid oil such as palm oil, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, lauric oil such as palm kernel oil, coconut oil, animal fat such as beef tallow, pork fat, fish oil, milk fat, etc. , Fractionated oils thereof, transesterified oils, extremely hardened oils, and the like. Of these, fats and oils having a melting point in the range of 25 to 45 ° C. may be appropriately selected, or multiple types of fats and oils may be used in appropriate combination so that the melting point is in the range of 25 to 45 ° C.
　前記油脂組成物には、Ｌ－アスコルビン酸が含まれている。すなわち、Ｌ－アスコルビン酸は、油脂に包含され分散した状態でパン生地中に含まれている。このようにすると、ホイロ時の温度上昇にあわせて油脂が融解することで、Ｌ－アスコルビン酸が油脂から放出され、あわせて油脂に含まれていた気体と接触することで、Ｌ－アスコルビン酸がデヒドロアスコルビン酸になるため、ホイロに入ってからグルテンの架橋が進行することとなる。これにより、内相がきめ細かく、ボリューム及び食感が優れたパンを作業性よく製造することが可能となる。なお、Ｌ－アスコルビン酸としては、発酵法や合成法などで得られるＬ－アスコルビン酸や、Ｌ－アスコルビン酸の含有量が多いカムカム（ＣＡＭＵＣＡＭＵ；学名Ｍｙｒｃｉａｒｉａｄｕｂｉａ）、アセロラ、オレンジ、レモン等の果実のエキス、粉末、抽出物などを使用すればよい。 The oil / fat composition contains L-ascorbic acid. That is, L-ascorbic acid is contained in bread dough in a state of being included and dispersed in fats and oils. In this way, the fats and oils melt as the temperature rises during the proofing, so that L-ascorbic acid is released from the fats and oils and the gas contained in the fats and oils contacts with the L-ascorbic acid. Since it becomes dehydroascorbic acid, gluten crosslinking proceeds after entering the proof. This makes it possible to produce a bread with a fine inner phase and excellent volume and texture with good workability. In addition, as L-ascorbic acid, L-ascorbic acid obtained by a fermentation method or a synthesis method, or a camcam (CAMUCAMU; scientific name Myrciariadubia) having a high content of L-ascorbic acid, acerola, orange, lemon or the like Extracts, powders, extracts and the like may be used.
　本発明において、油脂組成物に含まれるＬ－アスコルビン酸の量は、パン生地を構成する穀粉１００重量部に対して３．０×１０－４～２．５×１０－２重量部であることが好ましい。当該量が３．０×１０－４重量部より少ないと、グルテンの架橋反応が十分に進まずパンのボリュームが不足する場合があり、２．５×１０－２重量部より多いと、グルテンの架橋反応が過剰に進行し、パンの内相が荒れ、食感が悪くなる場合がある。前記Ｌ－アスコルビン酸の量は、より好ましくは３．０×１０－４～１．０×１０－２重量部、さらに好ましくは４．０×１０－４～５．０×１０－３重量部、特に好ましくは５．０×１０－４～３．０×１０－３重量部である。 In the present invention, the amount of L-ascorbic acid contained in the oil and fat composition is 3.0 × 10 −4 to 2.5 × 10 −2 parts by weight with respect to 100 parts by weight of the flour constituting the bread dough. preferable. If the amount is less than 3.0 × 10 −4 parts by weight, the gluten crosslinking reaction may not proceed sufficiently and the bread volume may be insufficient. If the amount is more than 2.5 × 10 −2 parts by weight, In some cases, the crosslinking reaction proceeds excessively, the internal phase of the bread becomes rough, and the texture becomes worse. The amount of L-ascorbic acid is more preferably 3.0 × 10 −4 to 1.0 × 10 −2 parts by weight, still more preferably 4.0 × 10 −4 to 5.0 × 10 −3 parts by weight. Particularly preferred is 5.0 × 10 −4 to 3.0 × 10 −3 parts by weight.
　以上のように本発明ではＬ－アスコルビン酸は油脂組成物に包含された状態でパン生地に含まれており、油脂組成物に包含されずにパン生地に直接分散しているＬ－アスコルビン酸は含まれないことが好ましい。しかし、一部のＬ－アスコルビン酸は、本発明の効果を阻害しない範囲において、油脂組成物に包含されずに、パン生地に直接分散されていてもよい。具体的には、油脂組成物に含まれていないがパン生地中に含まれているＬ－アスコルビン酸の含有量は、穀粉１００重量部に対して０重量部以上１×１０－２重量部未満であることが好ましい。当該量が１×１０－２重量部以上であると、ホイロ前にＬ－アスコルビン酸がデヒドロアスコルビン酸になるため、パンのボリュームが十分には得られず、内相が荒れ、食感が悪くなる傾向が強い。前記Ｌ－アスコルビン酸の量は、好ましくは１×１０－３重量部未満であり、より好ましくは５×１０－４重量部未満であり、さらに好ましくは１×１０－４重量部未満である。 As described above, in the present invention, L-ascorbic acid is contained in bread dough in a state of being included in the oil / fat composition, and L-ascorbic acid which is not included in the oil / fat composition but is directly dispersed in the bread dough is included. Preferably not. However, a part of L-ascorbic acid may be directly dispersed in bread dough without being included in the oil and fat composition as long as the effects of the present invention are not impaired. Specifically, the content of L-ascorbic acid that is not contained in the oil and fat composition but contained in the bread dough is not less than 0 parts by weight and less than 1 × 10 −2 parts by weight with respect to 100 parts by weight of flour. Preferably there is. When the amount is 1 × 10 −2 parts by weight or more, L-ascorbic acid becomes dehydroascorbic acid before the proofing, so that the bread volume is not sufficiently obtained, the internal phase is rough, and the texture is poor. The tendency to become strong. The amount of L-ascorbic acid is preferably less than 1 × 10 −3 parts by weight, more preferably less than 5 × 10 −4 parts by weight, and even more preferably less than 1 × 10 −4 parts by weight.
　本発明のパン生地に練り込まれている油脂組成物は、内部に気体が含まれているものである。これにより、ホイロの進行に伴い油脂から放出されたＬ－アスコルビン酸の酸化を促進することができる。油脂組成物内部に含まれる気体としては特に限定されず、例えば、空気、酸素、窒素等であってよいが、Ｌ－アスコルビン酸を直接酸化する観点から、酸素を含む気体が好ましく、酸素を５％（体積比）以上含む気体がより好ましい。 The oil / fat composition kneaded in the bread dough of the present invention contains gas inside. Thereby, the oxidation of L-ascorbic acid released from fats and oils with the progress of the proof can be promoted. The gas contained in the oil / fat composition is not particularly limited, and may be, for example, air, oxygen, nitrogen or the like. From the viewpoint of directly oxidizing L-ascorbic acid, a gas containing oxygen is preferable, A gas containing at least% (volume ratio) is more preferable.
　油脂組成物の比重は、油脂組成物の気体含有量を示す指標となる。本発明では、油脂組成物の比重が０．２～０．８ｇ／ｍＬとなるように油脂組成物に含気することが好ましい。なお、油脂組成物の比重とは、本発明のパン生地に練り込まれている油脂組成物全体の比重のことをいう。油脂組成物の比重が０．２ｇ／ｍＬより小さいと、油脂組成物を製造する際に過剰なコストが発生する場合があり、０．８ｇ／ｍＬより大きいと、油脂組成物の気体含有量が少ないため、パン生地中に十分量の気体を混和することができず、Ｌ－アスコルビン酸の酸化反応を十分に進められない場合がある。前記油脂組成物の比重は、好ましくは０．３～０．７ｇ／ｍＬであり、より好ましくは０．４～０．６ｇ／ｍＬである。 The specific gravity of the oil / fat composition is an index indicating the gas content of the oil / fat composition. In the present invention, it is preferable that the oil / fat composition is aerated so that the specific gravity of the oil / fat composition is 0.2 to 0.8 g / mL. The specific gravity of the oil / fat composition refers to the specific gravity of the entire oil / fat composition kneaded in the bread dough of the present invention. If the specific gravity of the oil / fat composition is less than 0.2 g / mL, excessive costs may occur when producing the oil / fat composition. If the specific gravity is more than 0.8 g / mL, the gas content of the oil / fat composition may increase. Due to the small amount, a sufficient amount of gas cannot be mixed in the dough, and the oxidation reaction of L-ascorbic acid may not be sufficiently advanced. The specific gravity of the oil / fat composition is preferably 0.3 to 0.7 g / mL, more preferably 0.4 to 0.6 g / mL.
　油脂組成物は、油脂組成物全体の含有量が穀粉１００重量部に対して１～３０重量部となるように配合されることが好ましい。油脂組成物の含有量が１重量部より少ないと、パン生地中に十分量の気体を混和することができず、Ｌ－アスコルビン酸の酸化反応を十分に進められない場合があり、３０重量部より多いと、パン生地に対して油脂組成物の体積が過剰に大きくなり穀粉と油脂組成物の混和が進みにくい場合がある。前記油脂組成物の含有量は、より好ましくは２～２５重量部であり、さらに好ましくは３～２０重量部であり、特に好ましくは３～１５重量部であり、最も好ましくは４～１２重量部である。 The oil / fat composition is preferably blended so that the total content of the oil / fat composition is 1 to 30 parts by weight per 100 parts by weight of flour. If the content of the oil / fat composition is less than 1 part by weight, a sufficient amount of gas cannot be mixed in the dough and the oxidation reaction of L-ascorbic acid may not be sufficiently advanced. When there are many, the volume of an oil-fat composition may become excessively large with respect to bread dough, and mixing of flour and an oil-fat composition may not advance easily. The content of the oil or fat composition is more preferably 2 to 25 parts by weight, still more preferably 3 to 20 parts by weight, particularly preferably 3 to 15 parts by weight, and most preferably 4 to 12 parts by weight. It is.
　油脂組成物は、水分をあまり含まないものであることが好ましく、具体的には、水分量が５重量％以下であることが好ましい。油脂組成物に含まれる水分量が５重量％を超えると、Ｌ－アスコルビン酸が水に溶解することで分解が進む場合がある。 The oil and fat composition preferably does not contain much water, and specifically, the water content is preferably 5% by weight or less. When the amount of water contained in the oil / fat composition exceeds 5% by weight, decomposition may proceed due to dissolution of L-ascorbic acid in water.
　油脂組成物は、上述した原材料の他に、必要に応じて、乳原料、糖類、澱粉類、食塩、乳化剤、増粘剤、香料、各種酵素などを含有するものであってもよい。 In addition to the raw materials described above, the oil and fat composition may contain milk raw materials, sugars, starches, salt, emulsifiers, thickeners, fragrances, various enzymes, and the like as necessary.
　本発明のパン生地に練り込まれている油脂組成物は、全体として、上述した油脂の融点、含気、比重、油脂の含有量、及びＬ－アスコルビン酸の含有量の要件を満足すればよい。これらの要件が互いに異なる複種類の油脂組成物を併用してパン生地に練り込み、それら複種類の油脂組成物の全体として、上述した各要件を満足するように構成することも可能である。このような場合の１つの具体例として、Ｌ－アスコルビン酸を含有する油脂組成物と、含気した油脂組成物それぞれをパン生地に練り込むことも可能である。 The oil / fat composition kneaded in the bread dough of the present invention may satisfy the requirements for the melting point, air content, specific gravity, oil / fat content, and L-ascorbic acid content of the oil / fat as described above. It is also possible to combine a plurality of types of oil and fat compositions having different requirements and knead them into bread dough, so that the plurality of types of oil and fat compositions as a whole can satisfy the above-described requirements. As one specific example of such a case, it is also possible to knead each of the oil / fat composition containing L-ascorbic acid and the aerated oil / fat composition into bread dough.
　本発明のパン生地は、上述した成分に加えて、糖類、乳製品、卵、食塩、酸化防止剤など、パン生地に通常配合される材料を適宜含有することができる。また、本発明のパン生地は、Ｌ－アスコルビン酸の酸化反応と共役してグルテンの架橋を進める目的で、Ｌ－シスチンを含有してもよい。Ｌ－シスチンの含有量は、穀粉１００重量部に対して０～５×１０－２重量部が好ましい。当該含有量が５×１０－２重量部より多いと、グルテンの架橋反応が過剰に進行して、内相が荒れ、食感が悪くなる場合がある。Ｌ－シスチンは、油脂組成物に包含された状態でパン生地に含まれてもよいし、油脂組成物には包含されずにパン生地に直接含まれてもよい。 In addition to the components described above, the bread dough of the present invention can appropriately contain materials usually blended into bread dough, such as sugars, dairy products, eggs, salt, and antioxidants. In addition, the bread dough of the present invention may contain L-cystine for the purpose of proceeding with gluten crosslinking in conjunction with the oxidation reaction of L-ascorbic acid. The content of L-cystine is preferably 0 to 5 × 10 −2 parts by weight with respect to 100 parts by weight of flour. When the content is more than 5 × 10 −2 parts by weight, the gluten crosslinking reaction proceeds excessively, the internal phase becomes rough, and the texture may be deteriorated. L-cystine may be contained in the bread dough in a state of being included in the oil / fat composition, or may be directly contained in the bread dough without being included in the oil / fat composition.
　（パン生地及びパンの製法）
　本発明のパン生地の製造方法は特に限定されず、油脂組成物が練り込まれたパン生地を製造するための通常の方法を適用することができる。例えばストレート製法または中種製法のいずれも適用することができるが、中種製法の一例を以下に記載する。まず、常法に従って、穀粉、パン酵母、及び水を混合して中種生地を得、発酵を行なう。次いで、本捏ね材料として、穀粉、１種類又は複種類の油脂組成物、及び水を、発酵後の前記中種に添加、混合して捏ね上げる。フロアタイム（一次発酵）をとった後、ベンチタイム（二次発酵）をとってパン生地を得る。このパン生地は成型したものであってもよいし、成型前のものであってもよい。以上により得られたパン生地は、成型及びホイロ（最終発酵）を行なった後、常法により焼成、フライ、蒸しなどの加熱処理をすることでパンが得られる。ここで前記パンとしては、具体的には食パン、バンズ、ロールパン、ベーグル、バゲットやパリジャン等のフランスパン、菓子パン、包あんパン、惣菜パン、デニッシュパン、蒸しパン、中華まんじゅう、ドーナツ等が挙げられる。 (Bread dough and bread making method)
The manufacturing method of the bread dough of this invention is not specifically limited, The normal method for manufacturing the bread dough kneaded with the oil-fat composition can be applied. For example, either a straight manufacturing method or a medium seed manufacturing method can be applied, and an example of a medium seed manufacturing method will be described below. First, according to a conventional method, flour, baker's yeast, and water are mixed to obtain a medium seed dough, and fermentation is performed. Next, as the main kneading material, flour, one or more types of oil and fat composition, and water are added to the medium seed after fermentation, mixed and kneaded. After taking the floor time (primary fermentation), take the bench time (secondary fermentation) to obtain the dough. This bread dough may be a molded one or a pre-molded one. The bread dough obtained as described above is subjected to molding and proofing (final fermentation), and then subjected to heat treatment such as baking, frying, and steaming by a conventional method to obtain bread. Specific examples of the bread include French bread such as bread, buns, roll bread, bagels, baguettes and Parisians, sweet bread, bun bread, side dish bread, Danish bread, steamed bread, Chinese bun, donut and the like. .
　この際、１種類の油脂組成物を添加混合する場合には、当該１種類の油脂組成物は、上述した油脂組成物の要件を満足するように構成される。また、複種類の油脂組成物を添加混合する場合には、当該複種類の油脂組成物が全体として、上述した油脂組成物の要件を満足するように各油脂組成物は構成される。ただし、本願でいう油脂組成物は、パン生地に練り込んで使用する油脂組成物のみを意味し、デニッシュパンなどを作製する際にパン生地に折り込んで使用するロールインマーガリンを含むものではない。 In this case, when one kind of oil composition is added and mixed, the one kind of oil composition is configured to satisfy the requirements of the above-described oil composition. Moreover, when adding and mixing two or more types of fats and oils composition, each fats and oils composition is comprised so that the said multiple types of fats and oils composition may satisfy the requirements of the oil and fat composition mentioned above as a whole. However, the oil-and-fat composition referred to in the present application means only an oil-and-fat composition used by kneading into bread dough, and does not include roll-in margarine used by folding into bread dough when producing Danish bread or the like.
　（パン生地練り込み用油脂組成物）
　本発明のパン生地を容易に製造するためには、上述した油脂組成物の要件を満足する特定のパン生地練り込み用油脂組成物を用いることが好ましい。具体的には、このようなパン生地練り込み用油脂組成物は、融点が２５～４５℃の油脂と、Ｌ－アスコルビン酸とを含有するものであり、前記油脂組成物全体に対するＬ－アスコルビン酸の含有量が１０～２５０００ｐｐｍであり、比重が０．２～０．８ｇ／ｍＬとなるように含気されている。前記Ｌ－アスコルビン酸の含有量は、１０～１２０００ｐｐｍが好ましく、１２～１００００ｐｐｍがより好ましい。前記Ｌ－アスコルビン酸の含有量が１０ｐｐｍ未満であると、本発明のパン生地を製造する際に前記油脂組成物を多量に配合する必要が生じ、穀粉と油脂組成物の混和が進みにくい場合がある。一方、前記含有量が２５０００ｐｐｍを超えると、例えば前記油脂組成物がマーガリンの場合にはその乳化安定性が低下する恐れがあり、また、前記油脂組成物がショートニングの場合には製造時に使用する密閉式急冷かきとり捏和装置でシール漏れが生じる恐れがあり、いずれの場合も、油脂組成物の製造安定性が低下する恐れがあり、しかも原料コストがかかり、好ましくない。 (Oil composition for kneading bread dough)
In order to easily produce the bread dough of the present invention, it is preferable to use a specific oil composition for kneading bread dough that satisfies the requirements of the oil composition described above. Specifically, such an oil and fat composition for kneading bread dough contains an oil and fat having a melting point of 25 to 45 ° C. and L-ascorbic acid. The content is 10 to 25000 ppm and the specific gravity is 0.2 to 0.8 g / mL. The content of L-ascorbic acid is preferably 10 to 12000 ppm, and more preferably 12 to 10000 ppm. When the content of L-ascorbic acid is less than 10 ppm, it is necessary to add a large amount of the oil composition when producing the bread dough of the present invention, and mixing of the flour and the oil composition may be difficult to proceed. . On the other hand, when the content exceeds 25000 ppm, for example, when the oil / fat composition is margarine, the emulsion stability may be reduced, and when the oil / fat composition is shortening, the sealing used at the time of manufacture is likely to occur. There is a possibility that seal leakage may occur in the type rapid quenching and kneading device, and in any case, the production stability of the oil and fat composition may be lowered, and the raw material cost is increased, which is not preferable.
　前記パン生地練り込み用油脂組成物の形態は特に限定されず、例えば、ショートニング、マーガリン、又は、粉末油脂の形態であってよい。粉末油脂の形態の油脂組成物は、粉末状の形態にし易くするために、融点が３５～７５℃で、硬質の物性を持つ油脂を含有することが好ましい。前記粉末油脂の形態の油脂組成物は、賦形剤として、デキストリンなどの糖質や、カゼインナトリウムなどのタンパク質等をさらに含有するものであってもよい。 The form of the fat composition for kneading bread dough is not particularly limited, and may be, for example, a shortening, margarine, or powdered fat. The oil / fat composition in the form of powdered oil / fat preferably contains an oil / fat having a melting point of 35 to 75 ° C. and having hard physical properties in order to facilitate the formation of the powder form. The oil and fat composition in the form of powdered oil and fat may further contain a carbohydrate such as dextrin, a protein such as sodium caseinate and the like as an excipient.
　このパン生地練り込み用油脂組成物は、単一の組成物であってもよいし、互いに組成が異なる複種類の組成物から構成される複数成分型の組成物であってもよい。このパン生地練り込み用油脂組成物は、パン生地を構成する穀粉１００重量部に対する油脂の含有量が１～３０重量部となり、当該油脂組成物に含まれるＬ－アスコルビン酸の含有量が前記穀粉１００重量部に対し３．０×１０－４～２．５×１０－２重量部となるような量でパン生地に配合される。これにより、本発明に係るパン生地を容易に製造することが可能になる。 This fat and oil composition for kneading bread dough may be a single composition or a multi-component composition composed of multiple types of compositions having different compositions. In this fat and oil composition for kneading bread dough, the fat and oil content is 1 to 30 parts by weight with respect to 100 parts by weight of the flour constituting the bread dough, and the content of L-ascorbic acid contained in the fat and oil composition is 100 wt. It is blended into the bread dough in an amount of 3.0 × 10 −4 to 2.5 × 10 −2 parts by weight with respect to the part. Thereby, it becomes possible to manufacture the bread dough based on this invention easily.
　以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.
　＜油脂の融点の測定＞
　製造例５及び６で得られた油脂組成物１～１８の油脂の融点は、「日本油化学会制定 基準油脂分析試験法２．２．４．２（１９９６）１９９６年版」に準拠して測定した。 <Measurement of melting point of fats and oils>
The melting points of the fats and oils of the fat and oil compositions 1 to 18 obtained in Production Examples 5 and 6 were measured according to “Japan Oil Chemical Society established standard oil and fat analysis test method 2.2.4.2 (1996) 1996 edition”. did.
　＜パン生地中に練り込まれている油脂組成物の油脂の融点の測定＞
　パン生地中に練り込まれている油脂組成物の油脂全体が示す融点は、次のようにして測定した。即ち、パン生地５０ｇに対し蒸留水３０ｇを加え、ホモジナイザーで１２０００ｒｐｍ、５分間破砕した。破砕液全量をコニカルチューブに移し、ヘキサン２０ｍＬを加え、振とう器で１００ｒｐｍ、１時間混和した。その後、５０℃の湯浴で５分間加温し、さらに振とう器で１００ｒｐｍ、３０分間混和した。遠心分離機で３０００ｒｐｍ、１０分間遠心分離し、得られた上清をナスフラスコに移し、エバポレーターで濃縮し生地抽出油脂試料とした。抽出した油脂試料の融点を「日本油化学会制定 基準油脂分析試験法２．２．４．２（１９９６）１９９６年版」に準拠して測定した。 <Measurement of melting point of fat / oil of oil / fat composition kneaded in bread dough>
Melting | fusing point which the whole fats and oils of the fats and oils composition kneaded in bread dough measured as follows. That is, 30 g of distilled water was added to 50 g of bread dough, and crushed with a homogenizer at 12000 rpm for 5 minutes. The whole crushed liquid was transferred to a conical tube, 20 mL of hexane was added, and the mixture was mixed with a shaker at 100 rpm for 1 hour. Then, it heated for 5 minutes with a 50 degreeC hot water bath, and also mixed for 30 minutes at 100 rpm with the shaker. Centrifugation was carried out at 3000 rpm for 10 minutes with a centrifuge, and the resulting supernatant was transferred to an eggplant flask and concentrated with an evaporator to obtain a dough-extracted oil sample. Melting | fusing point of the extracted oil-fat sample was measured based on "Japan Oil Chemical Society establishment standard oil-fat analysis test method 2.2.4.2 (1996) 1996 edition".
　＜油脂組成物の比重の測定＞
　製造例５及び６で得られた油脂組成物１～１８を計量カップ（１００ｍｌ）に入れて、重量（ｇ）を測定し、容量（ｍｌ）で除して比重（ｇ／ｍｌ）を算出した。 <Measurement of specific gravity of oil and fat composition>
The fat and oil compositions 1 to 18 obtained in Production Examples 5 and 6 were put in a measuring cup (100 ml), the weight (g) was measured, and the specific gravity (g / ml) was calculated by dividing by the volume (ml). .
　（製造例１）油脂Ａの作製
　パーム極度硬化油（太陽油脂（株）製、ヨウ素価＝１）：２３重量部、パームステアリン（（株）カネカ製、ヨウ素価＝３３）：４７重量部、及びパーム核オレイン（（株）カネカ製、ヨウ素価＝２８）：３０重量部の混合油脂を５００Ｐａの減圧下９０℃に加熱し、ナトリウムメチラート（日本曹達株式会社製）：０．２重量部を加えて３０分攪拌してランダムエステル交換を行なった。水洗した後、５００Ｐａの減圧下、９０℃において白土（水澤化学工業株式会社製）：２重量部を加えて脱色し、２４０℃、２００Ｐａの条件で１時間脱臭してエステル交換混合油である油脂Ａを得た。 (Manufacture example 1) Preparation of fats and oils A palm extremely hardened oil (Taiyo Yushi Co., Ltd. product, iodine value = 1): 23 weight part, Palm stearin (product made from Kaneka Corporation, iodine value = 33): 47 weight part, And palm kernel olein (manufactured by Kaneka Co., Ltd., iodine value = 28): 30 parts by weight of the mixed fat / oil is heated to 90 ° C. under reduced pressure of 500 Pa, sodium methylate (manufactured by Nippon Soda Co., Ltd.): 0.2 parts by weight Was added and stirred for 30 minutes to conduct random transesterification. After washing with water, white clay (produced by Mizusawa Chemical Co., Ltd.) at 90 ° C. under reduced pressure of 500 Pa: 2 parts by weight to decolorize and deodorize at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed oil A was obtained.
　（製造例２）油脂Ｂの作製
　パームステアリン（（株）カネカ製、ヨウ素価＝３３）：５重量部、パーム油（（株）カネカ製、ヨウ素価＝５２）：６９重量部、及びパーム核オレイン（（株）カネカ製、ヨウ素価＝２９）：２６重量部の混合油脂を５００Ｐａの減圧下９０℃に加熱し、ナトリウムメチラート（日本曹達株式会社製）：０．２重量部を加えて３０分攪拌してランダムエステル交換を行なった。水洗した後、５００Ｐａの減圧下、９０℃において白土（水澤化学工業株式会社製）：２重量部を加えて脱色し、２４０℃、２００Ｐａの条件で１時間脱臭してエステル交換混合油である油脂Ｂを得た。 (Production Example 2) Preparation of fats and oils B Palm stearin (manufactured by Kaneka Corporation, iodine value = 33): 5 parts by weight, palm oil (manufactured by Kaneka Corporation, iodine number = 52): 69 parts by weight, and palm kernel Olein (manufactured by Kaneka Co., Ltd., iodine value = 29): 26 parts by weight of the mixed fat / oil was heated to 90 ° C. under reduced pressure of 500 Pa, and sodium methylate (manufactured by Nippon Soda Co., Ltd.): 0.2 part by weight was added. Random transesterification was performed by stirring for 30 minutes. After washing with water, white clay (produced by Mizusawa Chemical Co., Ltd.) at 90 ° C. under reduced pressure of 500 Pa: 2 parts by weight to decolorize and deodorize at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed oil B was obtained.
　（製造例３）油脂Ｃの作製
　パームステアリン（（株）カネカ製、ヨウ素価＝３３）：１００重量部を５００Ｐａの減圧下９０℃に加熱し、ナトリウムメチラート（日本曹達株式会社製）：０．２重量部を加えて３０分攪拌してランダムエステル交換を行なった。水洗した後、５００Ｐａの減圧下、９０℃において白土（水澤化学工業株式会社製）：２重量部を加えて脱色し、２５０℃、２００Ｐａの条件で１時間脱臭してエステル交換混合油である油脂Ｃを得た。 (Manufacture example 3) Preparation of fats and oils C Palm stearin (made by Kaneka Corporation, iodine value = 33): 100 weight part is heated to 90 degreeC under reduced pressure of 500 Pa, sodium methylate (made by Nippon Soda Co., Ltd.): 0 .2 parts by weight was added and stirred for 30 minutes for random transesterification. After washing with water, white clay (manufactured by Mizusawa Chemical Co., Ltd.) at 90 ° C. under reduced pressure of 500 Pa: 2 parts by weight to decolorize, deodorize at 250 ° C., 200 Pa for 1 hour, fat and oil which is a transesterified mixed oil C was obtained.
　（製造例４）Ｌ－アスコルビン酸含有粉末油脂の作製
　シアステアリン（（株）カネカ製、融点３７℃）：８０重量部を６０℃で融解し、Ｌ－アスコルビン酸（扶桑化学工業株式会社製）：２０重量部を混合して攪拌し、三本ロールで緩やかに冷却して結晶が出始めたところで容器に入れて１日冷蔵した。冷蔵後温度が上がらないように注意しながら三本ロールで粉砕し、Ｌ－アスコルビン酸２０重量％を含む粉末油脂を得た。 (Production Example 4) Production of L-ascorbic acid-containing powdered fats and oils Shea stearin (manufactured by Kaneka Corporation, melting point 37 ° C): 80 parts by weight were melted at 60 ° C, and L-ascorbic acid (manufactured by Fuso Chemical Industry Co., Ltd.) : 20 parts by weight were mixed and stirred. When the crystals started to cool slowly with a three-roll, they were put in a container and refrigerated for 1 day. Care was taken so that the temperature would not rise after refrigeration, and the mixture was pulverized with three rolls to obtain a powdered oil containing 20% by weight of L-ascorbic acid.
　（製造例５）油脂組成物１～１７の作製
　表１及び２に記載の配合に従って、油脂組成物１～１７を作製した。即ち、それぞれの油脂を融解して表１及び２に記載の配合比で混合し、さらにＬ－アスコルビン酸を混合して攪拌した。これを急冷かきとり捏和装置で急冷して、Ｌ－アスコルビン酸が分散したショートニング（油脂組成物）を作製した。油脂組成物１～１１、及び１３～１７では含気させており、これらの場合、送液ポンプに窒素、又は空気のボンベを接続し、ガスを吹き込みながらショートニングを作製した。また油脂組成物１５は、Ｌ－アスコルビン酸を添加せずにショートニングを作製した。各ショートニングの比重、融点、及び水分量を表１及び２に記載した。なお、表１及び２に記載の各材料の配合量の単位は重量部である。 (Production Example 5) Preparation of oil and fat compositions 1 to 17 According to the formulations shown in Tables 1 and 2, oil and fat compositions 1 to 17 were prepared. That is, the respective fats and oils were melted and mixed at a blending ratio shown in Tables 1 and 2, and L-ascorbic acid was further mixed and stirred. This was quenched with a quenching scraper kneader to prepare a shortening (oil composition) in which L-ascorbic acid was dispersed. The oil and fat compositions 1 to 11 and 13 to 17 were aerated. In these cases, a nitrogen or air cylinder was connected to the liquid feed pump, and a shortening was produced while blowing gas. The fat composition 15 was shortened without adding L-ascorbic acid. The specific gravity, melting point, and moisture content of each shortening are shown in Tables 1 and 2. In addition, the unit of the compounding quantity of each material of Table 1 and 2 is a weight part.
　（製造例６）油脂組成物１８の作製
　表２に記載の配合に従って、油脂組成物１８を作製した。即ち、それぞれの油脂を融解して表２に記載の配合比で混合し、さらにＬ－アスコルビン酸を分散させ、撹拌しながら水を加えて乳化した。乳化液に空気を吹き込みながら、急冷かきとり捏和装置で急冷し、マーガリン（油脂組成物）を作製した。作製したマーガリンの比重、融点、及び水分量を表２に記載した。 (Manufacture example 6) Preparation of the fat composition 18 According to the mixing | blending of Table 2, the fat composition 18 was produced. That is, the respective fats and oils were melted and mixed at a blending ratio shown in Table 2, and L-ascorbic acid was further dispersed and emulsified by adding water with stirring. While blowing air into the emulsified liquid, it was quenched with a quenching scraper kneader to prepare margarine (oil composition). Table 2 shows the specific gravity, melting point, and water content of the prepared margarine.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　（実施例１）食パンの作製
　中種製法に基づき、表３に示す生地組成によって中種食パンを製造した。中種食パンの製造条件を下記に示す。 (Example 1) Preparation of bread The middle seed bread was manufactured according to the dough composition shown in Table 3 based on the medium seed manufacturing method. The production conditions for medium-sized bread are shown below.
　［中種食パンの製造条件］
　中種ミキシング：表３に示した中種配合の材料を製パン用縦型ミキサー（関東ミキサー２０コートタイプ）にいれ、低速３分、その後中速３分混和し、捏ね上げ温度２４℃で中種生地を得た。 [Conditions for medium-sized bread]
Medium mixing: Put the medium mixing ingredients shown in Table 3 into a vertical mixer for bread making (Kanto mixer 20 coat type), mix at low speed for 3 minutes, then medium speed for 3 minutes, and heat up at 24 ° C. A seed dough was obtained.
　中種発酵：２８℃４時間
　本捏ミキシング：表３に示した本捏配合の材料のうち油脂組成物以外の材料を製パン用縦型ミキサー（関東ミキサー２０コートタイプ）にいれ、低速２分、その後中速５分混和し、さらに油脂組成物１を添加した後、低速２分、その後中速５分混和し、捏ね上げ温度２７℃で本捏生地を得た。 Medium seed fermentation: 28 ° C. for 4 hours Main mix: All materials of the main mix shown in Table 3 other than the oil composition are placed in a vertical mixer for bread making (Kanto mixer 20 coat type), 2 minutes at low speed Then, the mixture was mixed for 5 minutes at medium speed, and after addition of the oil and fat composition 1, the mixture was mixed for 2 minutes at low speed and then for 5 minutes at medium speed to obtain a koji mold at a temperature of 27 ° C.
　フロアタイム：２０分
　プルマン用分割：２３０ｇずつ６本
　比容積測定用分割：３００ｇずつ３本
　ベンチタイム：２０分
　プルマン用成型：モルダーにてロール型に成型し、Ｕ字に折り曲げ型比容積４．２（ｍＬ／ｇ）になるようロール６本を３斤用食パン型に詰めた。 Floor time: 20 minutes Pullman division: 6 pieces each 230 g Specific volume measurement division: 3 pieces each 300 g Bench time: 20 minutes Pullman molding: Molded into a roll shape with a molder and folded into a U shape Specific volume 4. Six rolls were packed into a bread type for 3 kg so as to be 2 (mL / g).
　比容積測定用成型：モルダーにてロール型に成型し、１本ずつ型比容積４．１になるようワンローフ型に詰めた。 Molding for specific volume measurement: Molded into a roll mold with a molder and packed into a one-loaf mold one by one so that the mold has a specific volume of 4.1.
　プルマン用ホイロ：３８℃、相対湿度８０％で、型下３ｃｍまで生地が膨張した時点まで発酵を行なった。 Pullman proof: Fermentation was performed until the dough expanded to 3 cm under the mold at 38 ° C. and relative humidity 80%.
　比容積測定用ホイロ：３８℃、相対湿度８０％で５０分間発酵を行なった。 Specific volume measuring proof: Fermentation was performed at 38 ° C. and relative humidity 80% for 50 minutes.
　プルマン用焼成：食パン型に蓋をして、上火１９０℃下火１９５℃で３５分焼成してプルマン型食パンを得た。 Baking for Pullman: The bread type was covered and baked for 35 minutes at 190 ° C. and 195 ° C. on the upper fire to obtain a pullman type bread.
　比容積測定用焼成：上火２００℃下火２００℃で２５分焼成して比容積測定用の食パンを得た。 Baking for specific volume measurement: baking was performed at 200 ° C. and 200 ° C. for 25 minutes to obtain bread for specific volume measurement.
　得られたプルマン型の食パンにおいて、作製時の作業性、パンの内相、パンの食感（ソフトさ、歯切れの良さ、口溶け）を評価し、比容積測定用の食パンを用いてパンのボリュームを評価し、それらの結果を表３に示した。 In the obtained pullman type bread, the workability at the time of preparation, the inner phase of the bread, the texture of the bread (softness, crispness, melting in the mouth) were evaluated, and the bread volume was measured using the bread for specific volume measurement. The results are shown in Table 3.
　（実施例２及び３、比較例１及び２）食パンの作製
　表３の配合に従い、油脂組成物１を油脂組成物２、３、１０又は１１に変更した以外は、実施例１と同様にして食パンを得た。得られた食パンの作製時の作業性、パンの内相、パンのボリューム、パンの食感（ソフトさ、歯切れの良さ、口溶け）の評価を表３に示した。 (Examples 2 and 3, Comparative Examples 1 and 2) Preparation of bread According to the composition of Table 3, except that the oil composition 1 was changed to the oil composition 2, 3, 10 or 11, the same as in Example 1. I got bread. Table 3 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the obtained bread.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３から明らかなように、油脂全体の融点が３５℃の油脂組成物１を配合した食パン（実施例１）は、作製時の作業性、パンの内相、パンのボリューム、パンの食感は全て良好であった。また、油脂全体の融点が２５℃の油脂組成物２を配合した食パン（実施例２）は、融点が３５℃の油脂組成物を配合したパン（実施例１）に比べ、作製時に生地の損傷が少しあって作業性がやや劣り、そのためにパンの内相、パンのボリューム、パンの食感が若干劣ったものの品質的には問題ないものであった。更に、油脂全体の融点が４５℃の油脂組成物３を配合した食パン（実施例３）は、融点が３５℃の油脂組成物を配合したパン（実施例１）に比べ、作製時の作業性は同等であったが、パンの内相、ボリューム及びパンの食感が若干劣ったものの商品性には問題ないものであった。一方、油脂全体の融点が２３℃の油脂組成物１０を配合した食パン（比較例１）は、融点が３５℃の油脂組成物を配合したパン（実施例１）に比べ、作製時の作業性が明らかに劣り、そのためにパンのボリュームが不十分で食感も劣るものであった。また、油脂全体の融点が４８℃の油脂組成物１１を配合した食パン（比較例２）は、融点が３５℃の油脂組成物を配合したパン（実施例１）に比べ、作製時の作業性は同等であったが、パンのボリュームが不十分で、食感の点でも満足できるものではなかった。 As is apparent from Table 3, the bread (Example 1) containing the fat composition 1 having a melting point of 35 ° C. of the whole fat and oil is the workability at the time of preparation, the bread inner phase, the bread volume, and the bread texture. Were all good. Moreover, the bread | pan (Example 2) which mix | blended the fats and oils composition 2 whose melting | fusing point of the whole fats and oils is 25 degreeC compared with the bread (Example 1) which mix | blended the fats and oils composition whose melting | fusing point is 35 degreeC. However, the workability was slightly inferior, and therefore the bread inner phase, bread volume, and bread texture were slightly inferior, but the quality was satisfactory. Furthermore, the bread (Example 3) which mix | blended the fats and oils composition 3 whose melting | fusing point of the whole fats and oils is 45 degreeC compared with the bread (Example 1) which mix | blended the fats and oils composition whose melting | fusing point is 35 degreeC. Were the same, but there was no problem in merchantability although the bread inner phase, volume and bread texture were slightly inferior. On the other hand, the bread (Comparative Example 1) in which the fat and oil composition 10 having the entire melting point of 23 ° C. was blended was compared with the bread (Example 1) in which the fat and oil composition having the melting point of 35 ° C. was blended. Was obviously inferior, so the bread volume was insufficient and the texture was inferior. Moreover, the bread | pan (comparative example 2) which mix | blended the fats and oils composition 11 whose melting | fusing point of the whole fats and oils is 48 degreeC compared with the bread | bread (Example 1) which mix | blended the fats and oils composition whose melting | fusing point is 35 degreeC. Were equivalent, but the bread volume was insufficient and the texture was not satisfactory.
　（実施例４及び５、比較例３）食パンの作製
　表４の配合に従い、油脂組成物１を他の油脂組成物４、５又は１２に変更した以外は、実施例１と同様にして食パンを得た。得られた食パンの作製時の作業性、パンの内相、パンのボリューム、パンの食感（ソフトさ、歯切れの良さ、口溶け）の評価を表４に示した。 (Examples 4 and 5, Comparative Example 3) Preparation of bread In accordance with the composition of Table 4, except that the oil composition 1 was changed to another oil composition 4, 5 or 12, bread was prepared in the same manner as in Example 1. Obtained. Table 4 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the resulting bread.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表４から明らかなように、比重が０．５ｇ／ｍｌの油脂組成物１を配合した食パン（実施例１）は、作製時の作業性、パンの内相、パンのボリューム、パンの食感は全て良好であった。また、比重が０．８ｇ／ｍｌの油脂組成物４を配合した食パン（実施例４）は、比重が０．５ｇ／ｍｌの油脂組成物を配合したパン（実施例１）に比べ、作製時の作業性は同等であり、品質的には問題ないものであったが、パンの内相、ボリューム、パンの食感が若干劣った。さらに、比重が０．３ｇ／ｍｌの油脂組成物５を配合した食パン（実施例５）は、比重が０．５ｇ／ｍｌの油脂組成物を配合したパン（実施例１）に比べ、作製時の作業性は同等で、できたパンは内相、ボリューム、食感の何れもより良好なものであった。一方、含気していない比重が０．９ｇ／ｍｌの油脂組成物１２を配合した食パン（比較例３）は、比重が０．５ｇ／ｍｌの油脂組成物を配合したパン（実施例１）に比べ、作製時の作業性は同等であったが、パンのボリュームが不十分で、食感も劣っていた。 As apparent from Table 4, the bread (Example 1) blended with the fat and oil composition 1 having a specific gravity of 0.5 g / ml is the workability at the time of preparation, the inner phase of the bread, the bread volume, and the texture of the bread. Were all good. Moreover, the bread (Example 4) which mix | blended the fats and oils composition 4 with specific gravity of 0.8 g / ml is compared with the bread (Example 1) which mix | blended the fats and oils composition with specific gravity of 0.5 g / ml. Although the workability of the bread was the same and there was no problem in quality, the bread inner phase, volume and bread texture were slightly inferior. Furthermore, the bread (Example 5) blended with the fat composition 5 having a specific gravity of 0.3 g / ml is more prepared than the bread (Example 1) blended with the fat composition having a specific gravity of 0.5 g / ml. The workability of the bread was the same, and the resulting bread had better internal phase, volume and texture. On the other hand, the bread (Comparative Example 3) blended with the fat and oil composition 12 having a specific gravity of 0.9 g / ml which is not aerated is the bread (Example 1) blended with the fat and oil composition having a specific gravity of 0.5 g / ml. Compared with, the workability at the time of preparation was the same, but the bread volume was insufficient and the texture was inferior.
　（実施例６及び７、比較例４及び５）食パンの作製
　表５の配合に従い、油脂組成物１を他の油脂組成物６、７、１３又は１７に変更した以外は、実施例１と同様にして食パンを得た。得られた食パンの作製時の作業性、パンの内相、パンのボリューム、パンの食感（ソフトさ、歯切れの良さ、口溶け）の評価を表５に示した。 (Examples 6 and 7, Comparative Examples 4 and 5) Preparation of bread The same as in Example 1, except that the fat composition 1 was changed to another fat composition 6, 7, 13 or 17 according to the formulation in Table 5. To get bread. Table 5 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the obtained bread.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表５から明らかなように、油脂組成物１を配合して、穀粉１００重量部に対し１．２×１０－３重量部のＬ－アスコルビン酸を含有させた食パン（実施例１）は、作製時の作業性、パンの内相、パンのボリューム、パンの食感は全て良好であった。また、油脂組成物６を配合して、３．０×１０－４重量部のＬ－アスコルビン酸を含有させた食パン（実施例６）は、Ｌ－アスコルビン酸の含有量が１．２×１０－３重量部の食パン（実施例１）に比べ、作製時の作業性は極めて良好であったが、パンの内相、ボリューム、食感は若干劣ったものの商品性は問題ないものであった。更に、油脂組成物７を配合して、２．５×１０－２重量部のＬ－アスコルビン酸を含有させた食パン（実施例７）は、Ｌ－アスコルビン酸の含有量が１．２×１０－３重量部の食パン（実施例１）に比べ、作製時の作業性、パンの内相、ボリューム及びパンの食感が何れも劣ったものの商品性には問題ないものであった。一方、油脂組成物１３を配合して、２．５×１０－４重量部のＬ－アスコルビン酸を含有させた食パン（比較例４）は、Ｌ－アスコルビン酸の含有量が１．２×１０－３重量部のパン（実施例１）に比べ、作製時の作業性は良好であったが、パンのボリュームが不十分で、特に食感は歯切れが悪いものであった。また、油脂組成物１７を配合して、３．０×１０－２重量部のＬ－アスコルビン酸を含有させた食パン（比較例５）は、Ｌ－アスコルビン酸の含有量が１．２×１０－３重量部のパン（実施例１）に比べ、作製時の作業性が非常に悪く、パンのボリュームが不十分で、食感も悪いものであった。 As is clear from Table 5, the bread composition (Example 1) containing the fat composition 1 and containing 1.2 × 10 −3 parts by weight of L-ascorbic acid per 100 parts by weight of flour was prepared. Workability at the time, bread inner phase, bread volume, bread texture were all good. In addition, the bread (Example 6) containing the fat composition 6 and containing 3.0 × 10 −4 parts by weight of L-ascorbic acid had an L-ascorbic acid content of 1.2 × 10 6. Compared to -3 parts by weight of bread (Example 1), the workability at the time of preparation was very good, but the internal phase, volume and texture of the bread were slightly inferior, but there was no problem with the merchantability. . Further, the bread (Example 7) containing the fat and oil composition 7 and containing 2.5 × 10 −2 parts by weight of L-ascorbic acid had a content of L-ascorbic acid of 1.2 × 10 Compared with -3 parts by weight of bread (Example 1), although the workability at the time of preparation, the inner phase of the bread, the volume and the texture of the bread were all inferior, there was no problem in the commercial properties. On the other hand, the bread (Comparative Example 4) containing 2.5 × 10 −4 parts by weight of L-ascorbic acid blended with the fat and oil composition 13 has a content of L-ascorbic acid of 1.2 × 10 4. Compared to -3 parts by weight of bread (Example 1), the workability at the time of preparation was good, but the bread volume was insufficient, and the texture was particularly poor. Further, the bread (Comparative Example 5) containing 3.0 × 10 −2 parts by weight of L-ascorbic acid blended with the oil and fat composition 17 had a content of L-ascorbic acid of 1.2 × 10 Compared with -3 parts by weight of bread (Example 1), the workability at the time of preparation was very poor, the bread volume was insufficient, and the texture was poor.
　（実施例８）食パンの作製
　表６の配合に従い、油脂組成物１を油脂組成物８に変更した以外は、実施例１と同様にして食パンを得た。得られた食パンの作製時の作業性、パンの内相、パンのボリューム、パンの食感（ソフトさ、歯切れの良さ、口溶け）の評価を表６に示した。 (Example 8) Preparation of bread A bread was obtained in the same manner as in Example 1 except that the fat composition 1 was changed to the fat composition 8 according to the formulation shown in Table 6. Table 6 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the bread.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　表６から明らかなように、空気を吹き込んだ油脂組成物１を配合した食パン（実施例１）は、作製時の作業性、パンの内相、パンのボリューム、パンの食感は全て良好であった。また、窒素を吹き込んだ油脂組成物８を配合した食パン（実施例８）は、空気を吹き込んだ油脂組成物を配合したパン（実施例１）に比べ、作製時の作業性は同等であり、商品性は問題ないものであったが、パンの内相、ボリューム、食感は劣ったものであった。 As is clear from Table 6, the bread (Example 1) containing the fat composition 1 in which air was blown was excellent in the workability at the time of preparation, the bread inner phase, the bread volume, and the bread texture. there were. Moreover, the bread | pan (Example 8) which mix | blended the fat and oil composition 8 which blown nitrogen is equivalent to the workability | operativity at the time of preparation compared with the bread | pan (Example 1) which mix | blended the fat and oil composition which blown air, The merchantability was satisfactory, but the bread's internal phase, volume and texture were inferior.
　（実施例９）食パンの作製
　表６の配合に従い、油脂組成物１を、Ｌ－アスコルビン酸を含有していない油脂組成物１５に変更し、更にＬ－アスコルビン酸含有粉末油脂（製造例４）を配合した以外は、実施例１と同様にして食パンを得た。ただし、Ｌ－アスコルビン酸含有粉末油脂は、油脂組成物１５と同時に添加した。得られた食パンの作製時の作業性、パンの内相、パンのボリューム、パンの食感（ソフトさ、歯切れの良さ、口溶け）の評価を表６に示した。 (Example 9) Preparation of bread The oil composition 1 was changed to an oil composition 15 containing no L-ascorbic acid according to the formulation shown in Table 6, and further L-ascorbic acid-containing powdered oil (Production Example 4) Bread was obtained in the same manner as in Example 1 except that. However, the L-ascorbic acid-containing powdered fat was added simultaneously with the fat composition 15. Table 6 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the bread.
　表６から明らかなように、実施例９の食パンは、作製時の作業性、パンの内相、パンのボリューム、パンの食感の全て良好で、実施例１の食パンとほぼ同等の品質のパンが得られた。 As is apparent from Table 6, the bread of Example 9 has all of the workability at the time of production, the inner phase of the bread, the volume of the bread, and the texture of the bread, all having the same quality as the bread of Example 1. Bread was obtained.
　（比較例６）食パンの作製
　表６の配合に従い、油脂組成物１を、Ｌ－アスコルビン酸を含有していない油脂組成物１５に変更し、更にＬ－アスコルビン酸を直接生地に配合した以外は、実施例１と同様にして食パンを得た。得られた食パンの作製時の作業性、パンの内相、パンのボリューム、パンの食感（ソフトさ、歯切れの良さ、口溶け）の評価を表６に示した。 (Comparative Example 6) Preparation of bread According to the composition of Table 6, the fat composition 1 was changed to the fat composition 15 containing no L-ascorbic acid, and L-ascorbic acid was blended directly into the dough. A bread was obtained in the same manner as in Example 1. Table 6 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the bread.
　表６から明らかなように、比較例６の食パンは、パンの内相、パンのボリュームが不十分で食感が劣るものであった。 As is clear from Table 6, the bread of Comparative Example 6 was inferior in texture due to insufficient bread inner phase and bread volume.
　また、ホイロ後の生地の抗張力は、Ｌ－アスコルビン酸を含有する油脂組成物１を配合したパン生地（実施例１）では、２００ＢＵと値が高く、ホイロ発酵時のデヒドロアスコルビン酸の架橋効果が発揮されていることが示唆される結果であった。一方、Ｌ－アスコルビン酸を直接生地に配合したパン生地（比較例６）では、１１０ＢＵと値が小さく、デヒドロアスコルビン酸の架橋は十分に起こっていないと思われる結果であり、想定したホイロ発酵でのメカニズムを支持するものであった。 In addition, the dough strength after dough has a high value of 200 BU in bread dough (Example 1) blended with the oil composition 1 containing L-ascorbic acid, and demonstrates the crosslinking effect of dehydroascorbic acid during the dough fermentation. The result was suggested to be. On the other hand, the bread dough (Comparative Example 6) in which L-ascorbic acid was blended directly into the dough had a value as small as 110 BU, and it was thought that crosslinking of dehydroascorbic acid did not occur sufficiently. It supported the mechanism.
　（実施例１０、比較例７及び８）食パンの作製
　表７の配合に従い、油脂組成物１を他の油脂組成物９、１４又は１６に変更し、パン生地中の穀粉１００重量部に対するＬ－アスコルビン酸の含有量が同じになるように夫々の油脂組成物の配合量を変えた以外は、実施例１と同様にして食パンを得た。得られた食パンの作製時の作業性、パンの内相、パンのボリューム、パンの食感（ソフトさ、歯切れの良さ、口溶け）の評価を表７に示した。 (Example 10, Comparative Examples 7 and 8) Preparation of bread According to the composition of Table 7, the fat composition 1 was changed to another fat composition 9, 14 or 16, and L-ascorbine with respect to 100 parts by weight of flour in the dough A bread was obtained in the same manner as in Example 1 except that the amount of each oil and fat composition was changed so that the acid content was the same. Table 7 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the obtained bread.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　表７から明らかなように、穀粉１００重量部に対して５重量部の油脂組成物１を配合した食パン（実施例１）は、作製時の作業性、パンの内相、パンのボリューム、パンの食感は全て良好であった。また、３０重量部の油脂組成物９を配合した食パン（実施例１０）は、５重量部の油脂組成物１を配合したパン（実施例１）に比べ、作製時の作業性は良好で、品質的にも問題ないものであったが、パンの内相、ボリューム、パンの食感が若干劣った。一方、０．５重量部の油脂組成物１４を配合した食パン（比較例７）は、５重量部の油脂組成物１を配合したパン（実施例１）に比べ、全ての項目で劣り、特に食感が悪かった。また、３５重量部の油脂組成物１６を配合した食パン（比較例８）は、５重量部の油脂組成物１を配合したパン（実施例１）に比べ、ボリュームが不足し、内相と食感も劣っていた。 As is apparent from Table 7, the bread (Example 1) in which 5 parts by weight of the fat and oil composition 1 is blended with 100 parts by weight of flour is the workability at the time of production, the internal phase of the bread, the volume of the bread, the bread The texture of all was good. Moreover, the bread | pan (Example 10) which mix | blended 30 weight part fats and oils composition 9 is favorable compared with the bread | bread (Example 1) which mix | blended 5 weight parts fats and oils composition 1, Although there was no problem in terms of quality, the inner phase, volume, and texture of bread were slightly inferior. On the other hand, the bread (Comparative Example 7) blended with 0.5 parts by weight of the fat composition 14 was inferior in all items compared to the bread blended with 5 parts by weight of the fat composition 1 (Example 1). The texture was bad. Moreover, the bread (Comparative Example 8) which mix | blended 35 weight part fats and oils composition 16 lacked volume compared with the bread | bread (Example 1) which mix | blended 5 weight parts fats and oils composition 1, and an internal phase and a meal. The feeling was also inferior.
　（実施例１１）食パンの作製
　表７の配合に従い、油脂組成物１を油脂組成物１８に変更した以外は、実施例１と同様にして食パンを得た。得られた食パンの作製時の作業性、パンの内相、パンのボリューム、パンの食感（ソフトさ、歯切れの良さ、口溶け）の評価を表７に示した。 (Example 11) Preparation of bread A bread was obtained in the same manner as in Example 1 except that the fat composition 1 was changed to the fat composition 18 in accordance with the formulation shown in Table 7. Table 7 shows the evaluation of workability, bread inner phase, bread volume, and bread texture (softness, crispness, melting in the mouth) at the time of preparing the obtained bread.
　表７から明らかなように、水分含量が３重量％の油脂組成物１８を配合した食パン（実施例１１）は、水分を含有しない油脂組成物１を配合したパン（実施例１）に比べ、パンの内相、ボリューム、パンの食感が若干劣ったものの、品質的には問題ないものであった。 As is apparent from Table 7, the bread (Example 11) containing the oil composition 18 having a water content of 3% by weight was compared with the bread (Example 1) containing the oil composition 1 containing no water. Although the bread inner phase, volume, and bread texture were slightly inferior, there was no problem in quality.
　（実施例１２）デニッシュパンの作製
　表８に示す生地組成によってデニッシュパンを製造した。デニッシュパンの製造条件を下記に示す。 (Example 12) Preparation of Danish bread Danish bread was manufactured according to the dough composition shown in Table 8. The manufacturing conditions for Danish bread are shown below.
　［デニッシュパンの製造条件］
　表８に示した材料のうち、油脂組成物及びロールインマーガリン以外の材料を製パン用縦型ミキサー（関東ミキサー２０コートタイプ）にいれ、低速３分、その後中速２分混和し、さらに油脂組成物を添加した後、低速３分、その後中速２分混和し、捏ね上げ温度２５℃で生地を得た。 [Production conditions for Danish bread]
Among the materials shown in Table 8, materials other than the fat composition and roll-in margarine are put into a vertical mixer for bread making (Kanto mixer 20 coat type), and mixed at a low speed for 3 minutes and then at a medium speed for 2 minutes. After the composition was added, the mixture was mixed for 3 minutes at low speed and then for 2 minutes at medium speed to obtain a dough at a kneading temperature of 25 ° C.
　フロアタイム：３０分
　リタード用分割：１８００ｇ
　１回目リタード：１℃５時間
　１回目折り込み：ロールインマーガリンを折り込み、３折り２回
　２回目リタード：１℃１６時間
　２回目折り込み：４折り１回
　デニッシュ成型：最終５ｍｍ厚さに伸ばし、１０ｃｍ×１４ｃｍの長方形に切り抜き、２つ折りにする。 Floor time: 30 minutes Division for retard: 1800 g
First retard: 1 ° C. for 5 hours First fold: Folded roll-in margarine, 3 folds 2nd 2nd retard: 1 ° C. 16 hours 2nd fold: 4 folds 1 time Danish molding: Final stretched to 5 mm thickness, 10 cm × Cut into a 14 cm rectangle and fold it in half.
　ホイロ：３５℃相対湿度７５％で６０分発酵
　焼成：２０５℃のリールオーブンで１４分間焼成
　得られたデニッシュパンにおいて、作製時の作業性、パンの内相、パンのボリューム、パンの食感（ソフトさ、歯切れの良さ、口溶け）の評価を表８に示した。 Proof: Fermentation at 35 ° C and 75% relative humidity for 60 minutes Baking: Baking in a reel oven at 205 ° C for 14 minutes In the resulting Danish bread, workability at the time of preparation, bread inner phase, bread volume, bread texture ( Table 8 shows the evaluation of softness, crispness, and melting in the mouth.
　（比較例９）デニッシュパンの作製
　表８の配合に従い、油脂組成物１を、Ｌ－アスコルビン酸を含有していない油脂組成物１５に変更し、更にＬ－アスコルビン酸を直接生地に配合した以外は、実施例１２と同様にしてデニッシュパンを得た。得られたデニッシュパンの作製時の作業性、パンの内相、パンのボリューム、パンの食感（ソフトさ、歯切れの良さ、口溶け）の評価を表８に示した。 (Comparative Example 9) Preparation of Danish bread According to the composition shown in Table 8, the fat composition 1 was changed to the fat composition 15 containing no L-ascorbic acid, and L-ascorbic acid was blended directly into the dough. Prepared Danish bread in the same manner as in Example 12. Table 8 shows the evaluation of the workability, the inner phase of the bread, the bread volume, and the texture of the bread (softness, crispness, melting in the mouth) when the obtained Danish bread was produced.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　表８から明らかなように、Ｌ－アスコルビン酸を含有する油脂組成物１を配合したデニッシュパン（実施例１２）は、作製時の作業性、パンの内相、パンのボリューム、パンの食感は全て良好であった。一方、Ｌ－アスコルビン酸を直接生地に配合したデニッシュパン（比較例９）は、Ｌ－アスコルビン酸を含有する油脂組成物１を配合したデニッシュパン（実施例１２）に比べ、作製時の作業性が劣り、パンのボリュームが不十分で、食感も悪かった。 As is apparent from Table 8, the Danish bread (Example 12) containing the oil-and-fat composition 1 containing L-ascorbic acid had the workability at the time of preparation, the bread inner phase, the bread volume, and the bread texture. Were all good. On the other hand, the Danish bread (Comparative Example 9) in which L-ascorbic acid was directly blended with the dough was easier to work at the time of preparation than the Danish bread (Example 12) in which the oil composition 1 containing L-ascorbic acid was blended. The bread volume was insufficient and the texture was poor.
　なお、製造例、実施例及び比較例で使用した各材料としては、以下のものを使用した。各材料の配合量の単位は重量部である。
１）（株）カネカ製「菜種油（ヨウ素価：１１７）」
２）扶桑化学工業（株）製「Ｌ－アスコルビン酸」
３）日清製粉（株）製「カメリヤ」
４）全体を１００重量部として、塩化アンモニウム（ＢＡＳＦ株式会社製）：２０重量部、炭酸カルシウム（備北粉化工業株式会社製）：１０重量部、硫酸カルシウム（日東硫カル株式会社製）：１５重量部、α－アミラーゼ（新日本化学工業株式会社製「α－アミラーゼ」）：０．２重量部、硫酸マグネシウム（馬居化成工業株式会社製）：２重量部、リン酸２水素カルシウム（太平化学産業株式会社製）：７重量部、コーンスターチ（敷島スターチ株式会社製）：４５．８重量部からなるイーストフード
５）（株）カネカ製「イーストＳＲ」
６）新化食品（株）製「ＳＳ－２５」
７）東洋精糖（株）製「上白糖」
８）公益財団法人塩事業センター製「精製塩」
９）よつ葉乳業（株）製「脱脂粉乳」
１０）日清製粉（株）製「ミリオン」
１１）日清製粉（株）製「バイオレット」
１２）（株）カネカ製「イーストＧＫ」
１３）（株）カネカ製「ニューフードＣ」
１４）キュピータマゴ（株）製「液全卵（殺菌）」
１５）（株）カネカ製「ヴィオロンシートＢＹ」
　［捏上後又はホイロ後の生地の抗張力の測定方法］
　生地の物性は次の手法により、ブラベンダー社製のエクステンソグラフＥ型を用いて生地抗張力を測定した。本捏ミキシング直後の生地、分割時の生地、成型時の生地それぞれを１５０ｇ分割し、すぐにモルダーでロールに成型した。ロール生地をエクステンソグラフの生地ホルダーにセットし、該ロール生地の抗張力を測定し、得られた抗張力の最大値を、捏上後の生地の抗張力とした。 In addition, as each material used by the manufacture example, the Example, and the comparative example, the following were used. The unit of the amount of each material is parts by weight.
1) “Rapeseed oil (iodine value: 117)” manufactured by Kaneka Corporation
2) “L-ascorbic acid” manufactured by Fuso Chemical Industry Co., Ltd.
3) “Cameriya” manufactured by Nisshin Flour Milling Co., Ltd.
4) Ammonium chloride (BASF Co., Ltd.): 20 parts by weight, calcium carbonate (Bihoku Powder Chemical Co., Ltd.): 10 parts by weight, calcium sulfate (manufactured by Nitto Sulfur Cal Co., Ltd.): 15 Parts by weight, α-amylase (“α-amylase” manufactured by Shinnippon Kagaku Kogyo Co., Ltd.): 0.2 parts by weight, magnesium sulfate (manufactured by Umai Kasei Kogyo Co., Ltd.): 2 parts by weight, calcium dihydrogen phosphate (Taipei Chemical Industry Co., Ltd.): 7 parts by weight, corn starch (Shikishima Starch Co., Ltd.): 45.8 parts by weight East Food 5) Kaneka Corporation "East SR"
6) “SS-25” manufactured by Shinka Foods Co., Ltd.
7) “Kami white sugar” manufactured by Toyo Seika Co., Ltd.
8) “Purified salt” manufactured by the Salt Business Center
9) "Fat milk powder" manufactured by Yotsuba Milk Industry Co., Ltd.
10) “Million” manufactured by Nisshin Seifun Co., Ltd.
11) “Violet” manufactured by Nisshin Flour Milling Co., Ltd.
12) Kaneka "East GK"
13) "New Food C" manufactured by Kaneka Corporation
14) “Liquid whole egg (sterilized)” manufactured by Cuppy Egg Co., Ltd.
15) Kaneka Co., Ltd. “Violon Sheet BY”
[Measurement method of tensile strength of fabric after lifting or proofing]
For the physical properties of the fabric, the fabric tensile strength was measured using the Extensograph Model E manufactured by Brabender Co. according to the following method. 150 g of each of the dough immediately after mixing the main roll, the dough at the time of splitting, and the dough at the time of molding was divided into rolls with a molder. The roll dough was set in a dough holder of an extensograph, the tensile strength of the roll dough was measured, and the maximum value of the obtained tensile strength was taken as the tensile strength of the dough after lifting.
　また、成型時の生地をエクステンソグラフの生地ホルダーにセットし、ホイロで５０分発酵後、抗張力を測定し、得られた抗張力の最大値を、ホイロ後の生地の抗張力とした。 In addition, the dough at the time of molding was set in a dough holder of an extensograph, fermented with a proofer for 50 minutes, the tensile strength was measured, and the maximum value of the obtained tensile strength was taken as the tensile strength of the woven fabric after proofing.
　＜捏上後の生地物性評価＞
　捏上後の生地の抗張力であるブラベンダーユニットの数値に基づき、生地物性として下記の通り評価した。この評価項目は、パン生地製造時の作業性を示す指標であり、パンの種類に応じた適切な範囲に調整することで、生地作製時の生地損傷が少なく、パン生地の成形性が良くなる。 <Evaluation of dough physical properties after lifting>
Based on the value of the Brabender unit, which is the tensile strength of the fabric after lifting, the physical properties of the fabric were evaluated as follows. This evaluation item is an index indicating workability at the time of bread dough production. By adjusting the breadth to an appropriate range according to the type of bread, dough damage during dough preparation is small and bread dough moldability is improved.
　（食パン生地作製時の作業性） 
　５点：８０ＢＵ以上且つ１００ＢＵ未満（生地作製時の生地損傷が殆どなく、且つ成形性も良好で、作業性が極めて良い）
　４点：６０ＢＵ以上且つ８０ＢＵ未満、又は１００ＢＵ以上且つ１５０ＢＵ未満（生地作製時の生地損傷は少なく、且つ成形性も比較的良好で、作業性が良い）
　３点：４０ＢＵ以上且つ６０ＢＵ未満、又は１５０ＢＵ以上且つ２００ＢＵ未満（生地作製時の生地損傷が少ないが、成形性がやや劣る、或いは生地作製時の生地損傷が若干あるが、成形性は良好で、作業性が普通である）
　２点：２０ＢＵ以上且つ４０ＢＵ未満、又は２００ＢＵ以上且つ３００ＢＵ未満（生地作製時の生地損傷が酷い、及び／又は成形性が劣り、作業性が悪い）
　１点：２０ＢＵ未満、又は３００ＢＵ以上（生地作製時の生地損傷が非常に酷く、且つ成形性も不良で、作業性が非常に悪い）
　（デニッシュパン生地作製時の作業性）
　５点：４００ＢＵ以上且つ５００ＢＵ未満（生地作製時の生地損傷が殆どなく、且つ成形性も良好で、作業性が極めて良い）
　４点：３５０ＢＵ以上且つ４００ＢＵ未満、又は５００ＢＵ以上且つ６００ＢＵ未満（生地作製時の生地損傷は少なく、且つ成形性も比較的良好で、作業性が良い）
　３点：３００ＢＵ以上且つ３５０ＢＵ未満、又は６００ＢＵ以上且つ７００ＢＵ未満（生地作製時の生地損傷が少ないが、成形性がやや劣る、或いは生地作製時の生地損傷が若干あるが、成形性は良好で、作業性が普通である）
　２点：２５０ＢＵ以上且つ３００ＢＵ未満、又は７００ＢＵ以上且つ８００ＢＵ未満（生地作製時の生地損傷が酷い、及び／又は、成形性が劣り、作業性が悪い）
　１点：２５０ＢＵ未満、又は８００ＢＵ以上（生地作製時の生地損傷が非常に酷く、且つ成形性も不良で、作業性が非常に悪い）
　＜パンの内相の評価＞
　プルマン型食パン及びデニッシュパンの内相の評価は、訓練された１０名（男性５人、女性５人）のパネラーにより、以下の基準により目視で実施し、それらの平均点を評価値とした。 (Workability when making bread dough)
5 points: 80 BU or more and less than 100 BU (the fabric is hardly damaged during fabric production, the moldability is good, and the workability is very good)
4 points: 60 BU or more and less than 80 BU, or 100 BU or more and less than 150 BU (the fabric is less damaged during fabric production, the moldability is relatively good, and the workability is good)
3 points: 40 BU or more and less than 60 BU, or 150 BU or more and less than 200 BU (The fabric damage during fabric production is small, but the moldability is slightly inferior, or there is some fabric damage during fabric production, but the moldability is good. Workability is normal)
2 points: 20 BU or more and less than 40 BU, or 200 BU or more and less than 300 BU (Dough fabric damage is severe and / or formability is inferior and workability is poor)
1 point: Less than 20 BU or 300 BU or more (The fabric damage during fabric production is very severe, the moldability is poor, and the workability is very bad)
(Workability when making Danish bread dough)
5 points: 400 BU or more and less than 500 BU (the fabric is hardly damaged during fabric production, the moldability is good, and the workability is very good)
4 points: 350 BU or more and less than 400 BU, or 500 BU or more and less than 600 BU (the fabric is less damaged during fabric production, the moldability is relatively good, and the workability is good)
3 points: 300 BU or more and less than 350 BU, or 600 BU or more and less than 700 BU (the fabric damage during fabric production is small, but the moldability is slightly inferior or there is some fabric damage during fabric production, but the moldability is good, Workability is normal)
2 points: 250 BU or more and less than 300 BU, or 700 BU or more and less than 800 BU (the fabric is severely damaged during fabric production and / or the formability is poor and the workability is poor)
1 point: Less than 250 BU or 800 BU or more (The fabric damage during fabric production is very severe, the moldability is poor, and the workability is very bad)
<Evaluation of the inner phase of bread>
The evaluation of the internal phase of pullman type bread and Danish bread was carried out visually by 10 trained panelists (5 men and 5 women) according to the following criteria, and the average score was taken as the evaluation value.
　５点：気泡膜が薄く、均一でタテ目である、極めてきめ細かい内相
　４点：気泡膜が薄く、均一である、非常にきめ細かい内相
　３点：気泡膜が薄く、均一である、きめ細かい内相 5 points: very fine internal phase with thin, uniform and vertical foam film 4 points: very fine internal phase with thin, uniform bubble film 3 points: thin, uniform and fine internal phase phase
　２点：気泡膜がやや厚く、不均一で目が詰まっている、ややきめの粗い内相
　１点：気泡膜が厚く、不均一で目が詰まっている、きめの粗い内相
　［焼成パンの比容積測定方法］
　比容積測定用に焼成されたパンの体積を、ＡＳＴＥＸ社３Ｄ　ＬａｓｅｒＳｃａｎｎｅｒで測定し、パンの重量で割った比率を比容積（ｍＬ／ｇ）とした。 2 points: Bubble film is slightly thick, uneven and clogged, slightly rough inner phase 1 point: Bubble film is thick, uneven and clogged, rough inner phase [of baking bread Specific volume measurement method]
The volume of bread baked for specific volume measurement was measured with 3D LaserScanner (ASTEX), and the ratio divided by the weight of the bread was defined as specific volume (mL / g).
　＜食パンのボリュームの評価＞
　プルマン型食パンのボリュームの評価は、以下の基準に従い評価した。 <Evaluation of loaf volume>
The volume of the pullman bread was evaluated according to the following criteria.
　５点：比容積が５．９０以上
　４点：比容積が５．７５以上、５．９０未満
　３点：比容積が５．６０以上、５．７５未満
　２点：比容積が５．４５以上、５．６０未満
　１点：比容積が５．４５未満
　＜デニッシュパンのボリュームの評価＞
　デニッシュパンのボリュームの評価は、以下の基準に従い評価した。 5 points: specific volume 5.90 or more 4 points: specific volume 5.75 or more, less than 5.90 3 points: specific volume 5.60 or more, less than 5.75 2 points: specific volume 5.45 or more Less than 5.60 1 point: Specific volume is less than 5.45 <Evaluation of Danish bread volume>
The Danish bread volume was evaluated according to the following criteria.
　５点：比容積が６．７以上
　４点：比容積が６．５以上、６．７未満
　３点：比容積が６．３以上、６．５未満
　２点：比容積が６．１以上、６．３未満
　１点：比容積が６．１未満
　＜食感の評価＞
　プルマン型食パン及びデニッシュパンの食感の評価は、訓練された１０名（男性５人、女性５人）のパネラーにより、ソフトさ、歯切れの良さ、口溶けの３項目について以下の基準により実施し、評価項目毎のそれらの平均点をそれぞれの項目の評価値とした。そして、上記３項目の平均値を、パンの総合的な食感の評価値とした。 5 points: specific volume 6.7 or more 4 points: specific volume 6.5 or more, less than 6.7 3 points: specific volume 6.3 or more, less than 6.5 2 points: specific volume 6.1 or more , Less than 6.3 1 point: specific volume less than 6.1 <Evaluation of texture>
The evaluation of the texture of pullman type bread and Danish bread was carried out by 10 trained panelists (5 men, 5 women) according to the following criteria for softness, crispness, and mouth melting. The average score for each evaluation item was used as the evaluation value for each item. And the average value of the said 3 items was made into the evaluation value of the comprehensive food texture of bread.
　（ソフトさ）
　５点：非常にソフトである
　４点：ソフトである
　３点：ソフトさがやや劣るが、商品としては問題ないレベルである
　２点：やや硬さが有り、ソフトさに欠ける
　１点：硬くて、ソフトでない
　（歯切れの良さ）
　５点：非常に歯切れが良い
　４点：歯切れが良い
　３点：歯切れがやや劣るが、商品としては問題ないレベルである
　２点：歯切れが悪い
　１点：非常に歯切れが悪い
　（口溶け）
　５点：非常に口溶けが良い
　４点：口溶けが良い
　３点：口溶けがやや劣るが、商品としては問題ないレベルである
　２点：口溶けが悪い
　１点：非常に口溶けが悪い
　＜パンの総合評価＞
　パン生地作製時の作業性、パンの内相、パンのボリューム、パンの食感（ソフトさ、歯切れの良さ、口溶け）の各評価結果を基に、総合評価を行った。その際の評価基準は以下の通りである。 (Softness)
5 points: very soft 4 points: soft 3 points: slightly inferior in software, but at a level that is not a problem as a product 2 points: slightly hard and lacks softness 1 point: hard , Not soft (good crispness)
5 points: very good crisp 4 points: good crisp 3 points: slightly inferior crisp, but at a level that is not a problem as a product 2 points: bad crisp 1 point: very poor crisp (melted in mouth)
5 points: Melting in the mouth is very good 4 points: Melting in the mouth is good 3 points: Melting in the mouth is slightly inferior, but is not a problem as a product 2 points: Poor melting in the mouth 1 point: Poor melting in the mouth <Overall evaluation of bread >
Based on the evaluation results of workability at the time of bread dough preparation, bread inner phase, bread volume, bread texture (softness, crispness, melting in the mouth), a comprehensive evaluation was performed. The evaluation criteria at that time are as follows.
　Ａ：作業性、パンの内相、パンのボリューム、パンの食感が全て４．０点以上５．０点以下を満たすもの。 A: Workability, bread inner phase, bread volume, bread texture all satisfy 4.0 point to 5.0 point.
　Ｂ：作業性、パンの内相、パンのボリューム、パンの食感が全て３．５点以上５．０点以下であって、且つ３．５以上４．０未満が少なくとも一つあるもの。 B: Workability, bread inner phase, bread volume, bread texture are all 3.5 or more and 5.0 or less, and at least one is 3.5 or more and less than 4.0.
　Ｃ：作業性、パンの内相、パンのボリューム、パンの食感が全て３．０点以上５．０点以下であって、且つ３．０以上３．５未満が少なくとも一つあるもの。 C: Workability, bread internal phase, bread volume, bread texture are all 3.0 points or more and 5.0 points or less, and at least one is 3.0 or more and less than 3.5.
　Ｄ：作業性、パンの内相、パンのボリューム、パンの食感が全て２．０点以上５．０点以下であって、且つ２．０以上３．０未満が少なくとも一つあるもの。 D: Workability, bread inner phase, bread volume, bread texture are all 2.0 points or more and 5.0 points or less and at least one is 2.0 or more and less than 3.0.
　Ｅ：作業性、パンの内相、パンのボリューム、パンの食感の評価において、２．０未満が少なくとも一つあるもの。 E: At least one of less than 2.0 in the evaluation of workability, bread inner phase, bread volume, bread texture.

Claims (6)

  1. 　油脂組成物が練り込まれたパン生地であって、
    　前記油脂組成物は、融点が２５～４５℃の油脂と、Ｌ－アスコルビン酸とを含有し、
    　前記油脂組成物は、含気されたものであり、比重が０．２～０．８ｇ／ｍＬであり、
    　前記油脂組成物の含有量は、パン生地を構成する穀粉１００重量部に対し１～３０重量部であり、
    　前記油脂組成物に含まれる前記Ｌ－アスコルビン酸の含有量は、前記穀粉１００重量部に対し３．０×１０－４～２．５×１０－２重量部であり、
    　前記油脂組成物に含まれていないが前記パン生地中に含まれているＬ－アスコルビン酸の含有量は、前記穀粉１００重量部に対し１×１０－２重量部未満である、パン生地。     It is a bread dough kneaded with an oil and fat composition,
    The oil / fat composition contains an oil / fat having a melting point of 25 to 45 ° C. and L-ascorbic acid,
    The oil and fat composition is aerated and has a specific gravity of 0.2 to 0.8 g / mL,
    The content of the oil / fat composition is 1 to 30 parts by weight with respect to 100 parts by weight of flour constituting bread dough,
    The content of the L-ascorbic acid contained in the oil and fat composition is 3.0 × 10 −4 to 2.5 × 10 −2 parts by weight with respect to 100 parts by weight of the flour,
    The bread dough, which is not contained in the fat composition, but is contained in the bread dough, wherein the content of L-ascorbic acid is less than 1 × 10 −2 parts by weight with respect to 100 parts by weight of the flour.
  2. 　前記油脂組成物における水分量は５重量％以下である、請求項１に記載のパン生地。 The bread dough according to claim 1, wherein a water content in the oil and fat composition is 5% by weight or less.
  3. 　パン生地練り込み用油脂組成物であって、
    　融点が２５～４５℃の油脂と、Ｌ－アスコルビン酸とを含有し、
    　前記油脂組成物全体に対するＬ－アスコルビン酸の含有量が１０～２５０００ｐｐｍであり、
    　前記油脂組成物は含気されたものであり、比重が０．２～０．８ｇ／ｍＬである、パン生地練り込み用油脂組成物。     An oil and fat composition for kneading bread dough,
    Contains fats and oils having a melting point of 25 to 45 ° C. and L-ascorbic acid,
    The content of L-ascorbic acid in the whole oil / fat composition is 10 to 25000 ppm,
    The fat composition for kneading bread dough, wherein the fat composition is aerated and has a specific gravity of 0.2 to 0.8 g / mL.
  4. 　水分量が５重量％以下である、請求項３に記載のパン生地練り込み用油脂組成物。 The fat and oil composition for kneading bread dough according to claim 3, wherein the water content is 5% by weight or less.
  5. 　パン生地の製造方法であって、
    　穀粉、水、パン酵母、及び、請求項３又は４に記載の油脂組成物を混合する工程を含み、
    　前記油脂組成物の含有量は、前記穀粉１００重量部に対し１～３０重量部であり、
    　前記油脂組成物に含まれるＬ－アスコルビン酸の含有量は、前記穀粉１００重量部に対し３．０×１０－４～２．５×１０－２重量部であり、
    　前記油脂組成物に含まれていないが前記パン生地中に含まれているＬ－アスコルビン酸の含有量は、前記穀粉１００重量部に対し１×１０－２重量部未満である、パン生地の製造方法。     A method for producing bread dough, comprising:
    Mixing the flour, water, baker's yeast, and the oil and fat composition according to claim 3 or 4,
    The content of the oil and fat composition is 1 to 30 parts by weight with respect to 100 parts by weight of the flour,
    The content of L-ascorbic acid contained in the oil / fat composition is 3.0 × 10 −4 to 2.5 × 10 −2 parts by weight with respect to 100 parts by weight of the flour,
    A method for producing bread dough, wherein the content of L-ascorbic acid that is not contained in the fat composition but contained in the bread dough is less than 1 × 10 −2 parts by weight with respect to 100 parts by weight of the flour.
  6. 　請求項１又は２に記載のパン生地を焼成する工程を含む、パンの製造方法。 A method for producing bread, comprising a step of baking the bread dough according to claim 1 or 2.
PCT/JP2017/045773 2016-12-20 2017-12-20 Bread dough, and oil/fat composition for kneading WO2018117169A1 (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58165732A (en) * 1982-03-26 1983-09-30 花王株式会社 Emulsified oil and fat composition for manufacturing confectionery
JP2000083573A (en) * 1998-09-08 2000-03-28 Fuji Oil Co Ltd Frozen bread dough improver
JP2010259411A (en) * 2009-05-11 2010-11-18 Adeka Corp Bread dough
JP2011200191A (en) * 2010-03-26 2011-10-13 Kaneka Corp Water-in-oil emulsified oil and fat composition for breadmaking
JP2014187930A (en) * 2013-03-27 2014-10-06 Adeka Corp Animal oil-containing water-in-oil type plastic emulsion

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58165732A (en) * 1982-03-26 1983-09-30 花王株式会社 Emulsified oil and fat composition for manufacturing confectionery
JP2000083573A (en) * 1998-09-08 2000-03-28 Fuji Oil Co Ltd Frozen bread dough improver
JP2010259411A (en) * 2009-05-11 2010-11-18 Adeka Corp Bread dough
JP2011200191A (en) * 2010-03-26 2011-10-13 Kaneka Corp Water-in-oil emulsified oil and fat composition for breadmaking
JP2014187930A (en) * 2013-03-27 2014-10-06 Adeka Corp Animal oil-containing water-in-oil type plastic emulsion

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