WO2020066862A1 - Oil/fat composition - Google Patents

Oil/fat composition Download PDF

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Publication number
WO2020066862A1
WO2020066862A1 PCT/JP2019/036866 JP2019036866W WO2020066862A1 WO 2020066862 A1 WO2020066862 A1 WO 2020066862A1 JP 2019036866 W JP2019036866 W JP 2019036866W WO 2020066862 A1 WO2020066862 A1 WO 2020066862A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat
mass
starch
dough
Prior art date
Application number
PCT/JP2019/036866
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French (fr)
Japanese (ja)
Inventor
梨帆 三田村
武敏 美藤
雅弘 池之上
志村　聡志
弘文 野上
Original Assignee
株式会社Ｊ－オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2020549096A priority Critical patent/JP7422081B2/en
Publication of WO2020066862A1 publication Critical patent/WO2020066862A1/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
    • A21D13/00—Finished or partly finished bakery products
    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • 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
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals

Definitions

  • the present invention relates to a fat composition, a dough and a bakery product containing the same.
  • Bakery products such as bread, cookies and pies, obtained by heating dough, which is a mass of dough made by kneading ingredients containing flour and water, are used for shortening and margarine when preparing dough.
  • dough which is a mass of dough made by kneading ingredients containing flour and water
  • the texture and flavor of a bakery product can be enhanced by blending the oil composition of the present invention.
  • various additives into this fat composition for the purpose of improving the texture and aging of the bakery product. For example, it has been known that when a fat or oil composition to which modified starch is added is used as a dough material, aging of bakery products is suppressed, and soft texture is prolonged (see Patent Documents 1 to 7).
  • An object of the present invention is to provide an oil / fat composition, a dough, a bakery product, a method for producing the same, and a method for suppressing the stickiness of the dough described below.
  • An oil / fat composition comprising pregelatinized starch and edible oil / fat, The content of the pregelatinized starch is in a range of 22% by mass or more and less than 50% by mass with respect to the total mass of the oil / fat composition, The content of the edible fat / oil is in a range of more than 50% by mass and 78% by mass or less based on the total mass of the fat / oil composition, The said fats and oils composition whose upper limit of content of the water
  • Lecithin is contained in an amount of 0.01% by mass or more and 2% by mass or less with respect to the total mass of the fat and oil composition, and the content of the pregelatinized starch is 22% by mass with respect to the total mass of the fat and oil composition. % To less than 49.99% by mass, and the content of the edible oil / fat is in a range of more than 50% by mass and 79.99% by mass or less based on the total mass of the oil / fat composition, [1] To the oil-fat composition according to any one of [3]. [5] The fat or oil composition according to any one of [1] to [4], which is used for bakery products.
  • [6] A dough containing the oil / fat composition according to any one of [1] to [5].
  • [7] A bakery product obtained by heating the dough according to [6].
  • [8] The bakery product according to [7], which is a bread.
  • the method for producing an oil / fat composition according to any one of [1] to [5], A) the production method, comprising: A) preparing a fluid oil phase containing the edible oil and fat; and B) adding the pregelatinized starch to the oil phase prepared in Step A and mixing.
  • a method for suppressing the stickiness of dough comprising mixing the fat or oil composition according to any one of [1] to [5] with a dough raw material.
  • the present invention provides a fat or oil composition, particularly a fat or oil composition suitably used for bakery products.
  • the present invention also provides a dough and a bakery product containing the oil / fat composition, a method for producing the same, and a method for suppressing the stickiness of the dough.
  • the use of the oil and fat composition of the present invention makes it easier to handle the dough by suppressing the stickiness of the dough, thereby improving workability.
  • a bakery product having a good texture can be obtained.
  • dough means a mass of dough made by kneading a material containing flour and water.
  • Fat composition The fat composition of the present invention is a fat composition comprising pregelatinized starch and edible fat,
  • the content of the pregelatinized starch is in a range of 22% by mass or more and less than 50% by mass with respect to the total mass of the oil / fat composition
  • the content of the edible fat / oil is in a range of more than 50% by mass and 78% by mass or less based on the total mass of the fat / oil composition
  • the content of water (excluding the water in the pregelatinized starch) in the fat composition is 0% by mass or more and 1% by mass or less.
  • the fat and oil composition of the present invention suppresses the stickiness of the dough by adjusting the blending amount of the pregelatinized starch and the edible fat and oil, and the water content in the fat and oil composition to the above-mentioned specific range.
  • the goal is to improve the quality.
  • the pregelatinized starch used in the present invention is a pregelatinized starch.
  • the pregelatinized starch is preferably one or more selected from starch obtained by pregelatinizing 1) and 2).
  • Processed starch which has been subjected to one or more types of processing selected from the group consisting of treatment, alkali treatment and enzyme treatment
  • the "pregelatinization treatment” refers to a treatment in which a starch slurry obtained by mixing a starch selected from unprocessed starch and processed starch with water is gelatinized by heating and further dried. If necessary, a pulverizing treatment may be performed after the drying treatment.
  • heat gelatinization is a method using a machine such as an onlator, a jet cooker, and an extruder, and drying is performed using a machine such as a drum drier, a spray drier, and a blow dryer. Each method can be selected.
  • the pregelatinized starch after the drying treatment usually contains 2% by mass or more and 10% by mass or less of water.
  • Examples of the raw starch include starch derived from plants. Specific examples of plants from which the raw starch is derived include regular corn (dent corn), glutinous corn (waxy corn), high amylose corn, glutinous rice, glutinous rice, wheat, sweet potato, potato, cassava, sago palm, and the like.
  • regular corn, sticky corn, high amylose corn, glutinous rice, glutinous rice, wheat, potato and cassava more preferably, regular corn, sticky corn, high amylose corn, sticky rice, potato and cassava are mentioned. Still more preferably, regular corn, potato and cassava are mentioned.
  • modified starch examples include mono-esterification such as acetylation and phosphoric acid monoesterification; cross-linking such as phosphoric acid crosslinking and adipic acid crosslinking; etherification such as hydroxypropylation; oxidation; Treatment; alkali treatment; starch obtained by performing one or more kinds of processing such as enzyme treatment, and preferably, one or more kinds of processing such as monoesterification, cross-linking, etherification, oxidation and acid treatment.
  • mono-esterification such as acetylation and phosphoric acid monoesterification
  • cross-linking such as phosphoric acid crosslinking and adipic acid crosslinking
  • etherification such as hydroxypropylation
  • oxidation Treatment
  • alkali treatment starch obtained by performing one or more kinds of processing such as enzyme treatment, and preferably, one or more kinds of processing such as monoesterification, cross-linking, etherification, oxidation and acid treatment.
  • Starch subjected to two or more kinds more preferably starch subjected to one or more kinds of monoesterification, cross-linking and etherification processing, more preferably hydroxypropylation, acetylation, cross-linking
  • modified starch include one or more types of modified starch selected from the group consisting of oxidation and acid treatment. Chill phosphate-crosslinked starch, hydroxypropylated starch or hydroxypropylated phosphate-crosslinked starch, even more preferably include phosphoric acid crosslinked starch or acetylated phosphate-crosslinked starch.
  • the type and combination of the starch can be appropriately selected according to the purpose and use of the oil and fat composition of the present invention.
  • the content of the pregelatinized starch is in the range of 22% by mass or more, more preferably 30% by mass or more, and still more preferably 35% by mass, based on the total mass of the oil and fat composition. This is the above range. Further, the content of the pregelatinized starch is in a range of less than 50% by mass, more preferably less than 49.99% by mass, still more preferably less than 49.9% by mass, based on the total mass of the oil and fat composition. It is even more preferably less than 49.6% by weight, particularly preferably less than 49.5% by weight, particularly preferably up to 48% by weight, most preferably up to 45% by weight. When the content of the alpha-starch is within the above range, the effect of suppressing the stickiness of the dough is easily obtained. Further, the effect of improving the texture of the obtained bakery product is easily obtained.
  • the edible oils and fats used in the present invention are not particularly limited as long as they are edible oils and fats.
  • Raw oils and fats used in the edible oils and fats include vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil and coconut oil; fish oil Animal fats and oils such as lard, beef tallow and milk fat; selected from the group consisting of medium-chain fatty acid triglycerides and processed fats and oils which have been subjected to one or more processes selected from the group consisting of transesterification, hydrogenation and fractionation. One or two or more types.
  • the solid fat content of the edible fat at 20 ° C. is preferably 3% or more and 30% or less, more preferably 5% or more and 25% or less, and still more preferably 7% or more and 20% or less. Further, the solid fat content of the edible fat or oil at 35 ° C. is preferably 0% or more and 12% or less, more preferably 2% or more and 10% or less, and further more preferably 4% or more and 8% or less.
  • the solid fat content of the edible fat or oil can be measured according to the Method I described in AOCS Official Method Cd 16b-93.
  • the edible oil or fat preferably contains an extremely hardened oil, more preferably one or more selected from the group consisting of an extremely hardened palm oil and a rapeseed extremely hardened oil, and more preferably an extremely hardened palm and an oil. It is more preferable to contain one or two selected from the group consisting of extremely hardened fats and oils.
  • the extremely hardened fat or oil is preferably contained in an amount of 1% by mass or more and 10% by mass or less, more preferably 2% by mass or more and 9% by mass or less based on the total mass of the edible oil and fat.
  • the edible fat preferably contains a raw fat having a solid fat content of 0% or more and 5% or less at 10 ° C.
  • Raw fats having a solid fat content of 0% or more and 5% or less at 10 ° C. include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, medium-chain triglyceride, and the like.
  • the edible oil and fat preferably includes one or more selected from the group consisting of soybean oil, rapeseed oil, and corn oil. Further, it is preferable that the raw material fat having a solid fat content of 0% or more and 5% or less at 10 ° C is contained in an amount of 40% by mass or more and 98% by mass or less, more preferably 45% by mass or more and 96% or less, based on the total mass of the edible oil and fat. % By mass, more preferably 50% by mass or more and 93% by mass or less.
  • the content of the edible fat and oil is in the range of more than 50% by mass, and preferably in the range of 55% by mass or more based on the total mass of the fat and oil composition. Further, the content of the edible oil / fat is within a range of 78% by mass or less, preferably 79.99% by mass or less, more preferably 77.9% by mass or less, and further preferably, based on the total mass of the oil / fat composition. The range is 77.6% by mass or less, still more preferably 77.5% by mass or less, particularly preferably 70% by mass or less, particularly preferably 65% by mass or less. When the content of the edible oil and fat is within the above range, the effect of improving the texture of the obtained bakery product is easily obtained.
  • the total content of the edible oil and fat and the pregelatinized starch is preferably in the range of 90% by mass or more and 100% by mass or less, more preferably 95% by mass, based on the total mass of the oil and fat composition. % To 99.99% by mass, more preferably 98% to 99.9% by mass, still more preferably 98.5% to 99.6% by mass, particularly preferably 99% to 99.5% by mass. Mass% or less.
  • the total content of the edible oil and fat and the pregelatinized starch is within the above range, the effect of suppressing the stickiness of the dough is easily obtained.
  • the oil or fat composition of the present invention may contain lecithin, if necessary, in addition to the pregelatinized starch and edible oil and fat.
  • Lecithin is a phospholipid mixture containing phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and the like.
  • the lecithin used in the present invention is preferably lecithin obtained from soybeans, rice, sunflower seeds, egg yolk, milk fat or the like, or an enzymatic degradation product thereof, and more preferably lecithin obtained from soybeans.
  • the lecithin used in the present invention may be either purified lecithin or crude lecithin, and the content of acetone-insoluble matter is preferably 50% by mass or more and 100% by mass or less.
  • the acetone-insoluble matter content of lecithin can be calculated from the acetone-soluble matter content measured according to the official manual for food additives (5th edition, page D-1054).
  • the content of lecithin is preferably in the range of 0.01% by mass to 2% by mass, more preferably 0.1% by mass, based on the total mass of the oil / fat composition.
  • the range is at least 2% by mass, more preferably at least 0.4% by mass and at most 1.5% by mass, particularly preferably at least 0.5% by mass and at most 1% by mass.
  • the total content of edible fat and oil and lecithin is preferably more than 50.01% by mass and 78% by mass or less, more preferably more than 50.4% by mass and 78% by mass or less, further preferably It is more than 50.5% by mass and 69% by mass or less, still more preferably 51% by mass or more and 69% by mass or less, particularly preferably 55% by mass or more and 66% by mass or less.
  • the total content of the edible fat and oil and lecithin is within the above range, the edible fat and oil and the pregelatinized starch are easily mixed uniformly, and the stickiness of the dough can be suppressed.
  • oil and fat composition of the present invention other components, for example, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolene, as long as the object and effects of the present invention are not impaired.
  • Emulsifiers such as acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters; coloring agents;
  • the upper limit of the content of water (excluding the water in the pregelatinized starch) in the oil and fat composition is 1% by mass, preferably 0.5% by mass, more preferably 0.3% by mass. %, More preferably 0.1% by mass.
  • the lower limit of the water content (excluding the water content of the pregelatinized starch) in the oil / fat composition is not particularly limited as long as it is equal to or less than the above upper limit, but is preferably 0% by mass.
  • the present invention it is possible to suppress the stickiness of the dough when mixing the fat or oil composition with the dough raw material, particularly when the bakery product is breads, the effect of making the bakery product have a long lasting good texture. Can be more enhanced.
  • the oil and fat composition of the present invention is suitably used as an oil and fat composition for bakery products.
  • the "bakery product” is not particularly limited as long as it is obtained by heating dough, and examples thereof include breads, cake donuts, biscuit cookies, crackers, pies, cakes, and the like. Is included.
  • the oil / fat composition of the present invention is suitably used as an oil / fat composition when preparing dough for these bakery products.
  • Oil composition of the present invention A) a step of preparing a fluid oil phase containing the edible oil and fat; and B) a step of adding and mixing the pregelatinized starch into the oil phase prepared in step A and mixing. .
  • a fluid oil phase preferably a liquid oil phase, containing edible oils and fats is prepared.
  • a fluid oil phase can be obtained by heating to an appropriate temperature, for example, 45 ° C. or more and 80 ° C. or less.
  • the edible oil / fat is fluid at normal temperature, it may be used as it is as an oil phase, or it may be heated to an appropriate temperature as needed, for example, 45 ° C. or more and 80 ° C. or less in order to maintain the oil phase in a more stable state. You may use it.
  • step A is a step of preparing a fluid oil phase containing the edible oil and fat and the lecithin, since a uniform oil and fat composition is easily obtained.
  • step B pregelatinized starch is added to the oil phase prepared in step A and mixed.
  • the oil phase is heated to a temperature of, for example, 45 ° C. or higher and 80 ° C. or lower to stabilize the oil phase, if necessary, for uniform mixing. It is preferable to maintain.
  • a step of adding water is not included in order to easily suppress the stickiness of the dough.
  • oil or fat composition of the present invention in which edible oil or fat is uniformly mixed with optional components including pregelatinized starch and, if necessary, lecithin.
  • Dough and dough non-stickiness method Dough is a dough made by kneading flour obtained by grinding grain and flour and dough raw materials containing water.In general, water is added to flour-based materials. In addition, kneading forms gluten to obtain a viscoelastic dough. It is also possible to obtain a dough by using gluten in combination with flour other than wheat flour such as rice flour and soy flour.
  • the dough of the present invention is characterized by containing the fat composition.
  • the dough raw material may contain, in addition to the oil and fat composition, flour, rice flour, rye flour, barley flour, flour such as soy flour, and water, a leavening agent, salt, emulsifier, sugar, egg, yeast, and the like.
  • the flour is not particularly limited as long as it is used for bakery products.
  • strong flour, medium flour, soft flour and a combination thereof can be used, but it is preferable to use strong flour.
  • the rice flour is not particularly limited as long as it is used for bakery products, and for example, glutinous rice flour can be used.
  • the soybean flour is not particularly limited as long as it is used for bakery products, and for example, full-fat soybean flour, defatted soybean flour, and combinations thereof can be used.
  • the water is not particularly limited as long as it is used for bakery products, and includes natural water and tap water. Further, a water-containing liquid such as milk, soy milk, or fruit juice may be used.
  • the swelling agent is not particularly limited as long as it is used for bakery products.Examples include sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, sodium acid pyrophosphate, sodium aluminum sulfate, monocalcium phosphate and these. Combinations can be used.
  • the emulsifier as long as the object and effects of the present invention are not impaired, for example, lecithin, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolenic acid ester, sorbitan fatty acid ester, Propylene glycol fatty acid esters, sucrose fatty acid esters and combinations thereof can be used.
  • the sugar is not particularly limited as long as it is used in bakery products, and glucose, fructose, monosaccharides such as isomerized sugar, sugar, disaccharides such as maltose and trehalose, oligosaccharides, degraded reduced starch, honey, Molasses, maple syrup and combinations thereof can be used.
  • dough ingredients include enzymes, dairy products, fats and oils, spices, alcoholic beverages, flavors, flavor improvers, sweeteners, dietary fiber, active gluten, thickening polysaccharides, cocoa powder, vegetable powder, etc. Is also good.
  • the ingredients of the dough and the amount of the dough may be appropriately selected according to the desired bakery product.
  • the content of the fat or oil composition contained in the dough is preferably from 1% by mass to 25% by mass, more preferably from 1.5% by mass to 12% by mass, and still more preferably 2% by mass, based on the total mass of the dough. % To 10% by mass.
  • the content of the oil / fat composition is within the above range, the texture of a bakery product obtained by heating the dough can be improved.
  • the dough of the present invention can be produced by adding a fat composition to a dough material other than the fat composition and mixing the mixture in a mixing vessel such as a mixing bowl.
  • the obtained dough may be divided into appropriate sizes and molded as needed.
  • stickiness of the dough can be suppressed by mixing the fat or oil composition of the present invention with the dough raw material. That is, the present invention also provides a method for suppressing the stickiness of the dough, which comprises mixing the fat or oil composition of the present invention with the dough raw material.
  • ADVANTAGE OF THE INVENTION According to the preferable aspect of this invention, while controlling stickiness of a dough, workability is good and the texture of a bakery product obtained by heating a dough can be made favorable.
  • the bakery product of the present invention is not particularly limited as long as it is obtained by heating the dough.
  • “heating” refers to, for example, heating at a temperature of 100 ° C. or more and 300 ° C. or less, and includes processes such as frying and steaming in addition to normal baking.
  • other materials such as a filling material and a topping material, may be added to the dough, and the dough may be heated together with these other materials to obtain the bakery product of the present invention.
  • Examples of the bakery products of the present invention include bread, roll bread, danish, croissant, yeast donut, fried bread, steamed bread, Chinese bun, pizza, confectionery bread, brioche, breads such as buns, cake donuts, biscuits and cookies.
  • a bakery product having a soft mouthfeel, a reduced graininess, a good mouthfeel, and a good mouthfeel is obtained. Further, according to a preferred embodiment of the present invention, when the bakery product is bread or the like, a good texture can be maintained for a long time.
  • the bakery product of the present invention comprises: a) a step of preparing the oil or fat composition of the present invention; b) mixing the dough raw material containing the oil / fat composition prepared in step a to produce a dough; and c) heating the dough obtained in step b).
  • Step a is as described in the method for producing an oil and fat composition, A) preparing an oil / fat composition by a method including: A) a step of preparing a fluid oil phase containing the edible oil / fat; and B) a step of adding and mixing the pregelatinized starch into the oil phase prepared in the step A. can do.
  • step b the fat or oil composition prepared in step a is mixed with a dough material other than the fat or oil composition to produce a dough.
  • the mixing method is not particularly limited, and the dough ingredients including the fat and oil composition may be added and then mixed.However, the dough ingredients except for the fat and oil composition are preliminarily mixed into a lump, and then the fat and oil composition is added. It is preferable to further mix the oil and fat composition and other dough ingredients uniformly. Mixing may be performed by hand or by machine.
  • the mixing time and the mixing temperature may be appropriately selected according to the desired bakery product.
  • the mixing time is, for example, 1 minute or more and 30 minutes or less, and the mixing temperature is, for example, 0 ° C. or more and 40 ° C. or less.
  • the dough may be divided into appropriate sizes as required, molded, and fermented.
  • step c the dough obtained in step b is heated.
  • the heating temperature may be appropriately selected according to the desired bakery product, and is not particularly limited, but is, for example, 100 ° C. or more and 300 ° C. or less.
  • “heating” includes, as described above, processing of fry, steaming, heating in a microwave oven, and the like, in addition to normal baking.
  • the dough may be added with other materials, such as a filling material and a topping material, and the dough may be heated with these other materials to form the bakery product of the present invention.
  • the bakery product of the present invention may be combined with other materials such as the filling material and the topping material.
  • Edible fat 1 Corn oil (solid fat content at 10 ° C .: 0%, manufactured by J-Oil Mills Co., Ltd.) 50% by mass, Hyersin rapeseed extremely hardened oil (solid fat content at 10 ° C .: more than 5%, Yokoseki Yushi Kogyo Co., Ltd.) Fats and oils containing less than 0.1% by weight of water (less than 0.1% by weight, 20% by weight), and 3% by weight of a transesterified fat (solid fat content at 10 ° C .: more than 5%, transesterified fat obtained by the following production method).
  • Edible fat 1 Corn oil (solid fat content at 10 ° C .: 0%, manufactured by J-Oil Mills Co., Ltd.) 50% by mass, Hyersin rapeseed extremely hardened oil (solid fat content at 10 ° C .: more than 5%, Yokoseki Yushi Kogyo Co., Ltd.) Fats and oils containing less than 0.1% by weight of water (less
  • Edible fat 2 Rapeseed oil (solid fat content at 10 ° C .: 0%, manufactured by J-Oil Mills Co., Ltd.) 93% by mass and extremely hardened palm oil (solid fat content at 10 ° C .: more than 5%, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) ) Fats and oils containing 7% by mass (water content less than 0.1% by mass, solid fat content at 20 ° C .: 7.2%, solid fat content at 35 ° C .: 4.8%) Transesterified fat: 75% by mass of palm stearin (Iodine value 35, manufactured by J-Oil Mills Co., Ltd.), 10% by mass of palm oil (manufactured by J-Oil Mills Co., Ltd.), 15 of soybean oil (manufactured by J-Oil Mills, Inc.) 1.5% by mass of sodium methoxid
  • Lecithin Lecithin FA (derived from soybean, content of acetone insolubles: 60% by mass or more, manufactured by J-Oil Mills Inc.)
  • GT- ⁇ pregelatinized acetylated phosphate crosslinked tapioca starch (manufactured by J-Oil Mills Co., Ltd.)
  • B- ⁇ pregelatinized phosphoric acid crosslinked potato starch (manufactured by J-Oil Mills Co., Ltd.)
  • CB-10 Pregelatinized regular corn starch (manufactured by J-Oil Mills Inc.)
  • the fat composition was prepared as follows.
  • Example 5 Edible oils and fats were added to a tank equipped with a stirrer, heated to 70 ° C. and dissolved by stirring to prepare an oil phase. Subsequently, pregelatinized starch was added while stirring the oil phase, and stirring was continued until the oily phase was uniformly dispersed. The mixture was cooled with stirring at a temperature of -2 ° C / min to -1 ° C / min to 40 ° C to obtain an oil / fat composition containing pregelatinized starch. The oil / fat composition was filled in a cup, allowed to stand at 20 ° C., and used for the experiment.
  • the evaluation criteria for the ease of mixing during preparation of the oil / fat composition were as follows. 3: Pregelatinized starch and edible oil / fat can be easily and uniformly mixed. 2: The pregelatinized starch and the edible oil / fat can be uniformly mixed although it takes time. 1: The pregelatinized starch and the edible oil and fat cannot be mixed uniformly over time.
  • the fat and oil composition of the present invention can be mixed uniformly.
  • Comparative Example 2 in which the water content exceeded the range specified in the present invention, the pregelatinized starch gelled and could not be uniformly mixed with the edible fat.
  • Table 2 The components in Table 2 are as follows. Bread maker: Brand name “Max Power” (J-Oil Mills Co., Ltd.) Shortening 1: Product name “Fashie” (manufactured by J-Oil Mills Inc.)
  • Examples 1-1 to 7-1 Comparative Examples 1-1 to 4-1>
  • dough ingredients other than the shortening and the oil and fat composition are put into a mixing bowl, kneaded with a hook at a low speed for 2 minutes and at a medium speed for 4 minutes. Kneaded for 6 minutes at a high speed.
  • a dough with a kneading temperature of 28 ° C was fermented at 27 ° C for 60 minutes, then degassed, and then further fermented at 27 ° C for 30 minutes to prepare a primary fermented dough.
  • the obtained primary fermented dough was divided into 50 g, and after taking a bench time for 20 minutes, it was molded into a bun shape.
  • the final fermentation was carried out by placing the mixture in a stove at 38 ° C. and a relative humidity of 85% for 50 minutes.
  • the dough after the final fermentation was placed in an oven set at 200 ° C. in the upper stage and 200 ° C. in the lower stage, and baked for 10 minutes to obtain bread (buns).
  • the baked bread was allowed to cool at room temperature (20 ° C.), then put in a polyethylene bag, sealed with a heat sealer, and stored at room temperature (20 ° C.).
  • the evaluation of the stickiness of the dough during the work was performed by an operator according to the following evaluation criteria. Table 2 shows the results. 3: The dough surface is not sticky and can be divided and molded without using hand flour. 2: General dough stickiness, requiring hand flour for division and molding. 1: The dough is sticky and requires more hand flour than usual for division and molding.
  • the texture of the bread was evaluated by four expert panelists in four steps according to the evaluation criteria shown in Table 3, and the average score was used as the evaluation value. .
  • Table 2 shows the results.
  • ⁇ Measurement method> After cutting the bottom of the bun with a thickness of 5 mm, the bottom was further cut to a thickness of 20 mm from the cut surface. This was further cut to 50 mm in length and width to prepare a square prism sample having a thickness of 20 mm and a length and width of 50 mm. The sample was placed on a table, the position was adjusted so that the probe hit the center of the sample, and the maximum stress at 50% compression was measured with a texture analyzer. The measurement was performed three times, the average value was obtained, and the hardness increase rate ((D + 4) / (D + 2)) of the bread from 2 days (D + 2) to 4 days (D + 4) after production was calculated.
  • the bread of the example obtained by blending the oil and fat composition of the present invention has a lower hardness than the bread of the comparative example, and the aging of the bread is suppressed. You can see that there is.
  • Example 2-4 Comparative Example 1-2> The dough was put into a mixing bowl and kneaded with a hook at a low speed of 4 minutes and at a medium speed of 8 minutes. A dough with a kneading temperature of 28 ° C was fermented at 27 ° C for 60 minutes, then degassed, and then further fermented at 27 ° C for 30 minutes to prepare a primary fermented dough. The obtained primary fermented dough was divided into 50 g, and after taking a bench time for 20 minutes, it was molded into a bun shape. Next, the final fermentation was carried out by placing the mixture in a stove at 38 ° C. and a relative humidity of 85% for 50 minutes.
  • the dough after the final fermentation is poured into frying oil (FryUp 201, manufactured by J-Oil Mills Co., Ltd.) heated to 180 ° C., fried for 3 minutes, turned upside down, fried for another 3 minutes, and then drained to remove the donut. I got The fried yeast donut was allowed to cool at room temperature (20 ° C.), then put in a polyethylene bag, sealed with a heat sealer, and stored at room temperature (20 ° C.).
  • frying oil FanUp 201, manufactured by J-Oil Mills Co., Ltd.
  • the evaluation of the stickiness of the dough during the work was performed by an operator according to the following evaluation criteria. Table 6 shows the results. 3: The dough surface is not sticky and can be divided and molded without using hand flour. 2: General dough stickiness, requiring hand flour for division and molding. 1: The dough is sticky and requires more hand flour than usual for division and molding.
  • the texture of the yeast donut (soft texture, softness, and good mouthfeel) is shown in Table 3 except that Comparative Example 1-1 was replaced with Comparative Example 1-2 by four expert panelists. Four-step evaluation was performed according to the evaluation criteria shown, and the average score was used as the evaluation value. Table 6 shows the results.
  • Example 2-4 in which the oil / fat composition of the present invention was blended, the dough was hard to stick and was easy to handle without hand flour, so that workability was improved. Also, after the production of the yeast donut, a good texture was maintained over time. On the other hand, in the case of Comparative Example 1-2 in which the oil or fat composition containing no pregelatinized starch was blended, hand flour was required to suppress the stickiness of the dough.
  • Example 2-5 Comparative Example 1-3>
  • the shortening 1 and the oil / fat composition were placed in a mixing bowl and kneaded at a medium speed for 1 minute and 30 seconds by a mixer equipped with a beater.
  • the sieved upper sugar was further charged and kneaded at a medium speed for 1 minute and 30 seconds.
  • Water was further added and kneaded at a medium speed for 1 minute and 30 seconds.
  • the flour was further added and kneaded at a low speed for 30 seconds to obtain a dough.
  • the dough was taken out of the mixing bowl, divided into 280 g, and formed into a rod having a diameter of about 4 cm.
  • the formed dough was wrapped with cooking paper and cooled in a refrigerator at 5 ° C. for 1 hour.
  • the dough was taken out of the refrigerator, the cooking paper was peeled off, and the dough was cut out to a thickness of 1 cm with a kitchen knife and baked in an oven set at 180 ° C. for 15 minutes.
  • the baked cookies were allowed to cool at room temperature (20 ° C.).
  • Example 2-5 in which the oil / fat composition of the present invention was blended, the dough was not sticky and did not stick to the wrapped cooking paper. The baked cookies were crispy and could be eaten without any discomfort.
  • Comparative Example 1-3 in which the oil / fat composition containing no pregelatinized starch was blended, the dough was sticky, the dough stuck to the wrapped cooking paper, and the peeling was difficult.

Abstract

The present invention pertains to an oil/fat composition which, when mixed with a dough raw material, can improve the workability while suppressing the stickiness of the dough. This oil/fat composition contains pregelatinized starch and an edible oil/fat, and is characterized in that the pregelatinized starch content is within a range of 22 to less than 50% by mass relative to the total mass of the oil/fat composition, the edible oil/fat content is within a range of more than 50 to 78% by mass relative to the total mass of the oil/fat composition, and the upper limit of the content of water in the oil/fat composition (excluding water contained in the pregelatinized starch) is 1% by mass.

Description

油脂組成物Oil composition
　本発明は油脂組成物、それを含むドウおよびベーカリー製品に関する。 The present invention relates to a fat composition, a dough and a bakery product containing the same.
　穀粉と水を含む材料を捏ねて作られる塊状になった生地であるドウ（Dough）を加熱して得られるパン、クッキーおよびパイなどのベーカリー製品は、ドウを調製する際に、ショートニングおよびマーガリン等の油脂組成物を配合することで、ベーカリー製品の食感および風味を豊かなものにすることが知られている。
　この油脂組成物には、ベーカリー製品の食感および老化等を改良する目的で、種々の添加剤を配合することが提案されている。例えば、化工澱粉を添加した油脂組成物をドウ原料に使用すると、ベーカリー製品の老化を抑制し、ソフトな食感を長持ちさせることが知られている（特許文献１から７参照）。 Bakery products, such as bread, cookies and pies, obtained by heating dough, which is a mass of dough made by kneading ingredients containing flour and water, are used for shortening and margarine when preparing dough. It is known that the texture and flavor of a bakery product can be enhanced by blending the oil composition of the present invention.
It has been proposed to incorporate various additives into this fat composition for the purpose of improving the texture and aging of the bakery product. For example, it has been known that when a fat or oil composition to which modified starch is added is used as a dough material, aging of bakery products is suppressed, and soft texture is prolonged (see Patent Documents 1 to 7).
特開２０１７－０２９００５号公報JP, 2017-029005, A 特開２０１３－１０２７４５号公報JP 2013-102745 A 特開２００２－２７２３６１号公報JP-A-2002-272361 特開平１１－２８９９８０号公報JP-A-11-289980 特開平９－９４０５２号公報JP-A-9-94052 特開平８－２２４０５７号公報JP-A-8-224057 特開平９－２３３９９３号公報JP-A-9-233993
　しかし、従来の油脂組成物では、ベーカリー製品の老化を抑制する効果は認められるものの、油脂組成物をドウ原料と混合する際に、ドウが柔らかくべたついたものとなり、手やミキサーボウルなどに付着して扱いが困難となり、作業性が低下するという問題があった。ドウのべたつきを抑制するために、強力粉等の小麦粉を手粉としてドウに振り掛けるが、手粉を多く使用すると、ベーカリー製品の食感が固くなったり、膨らみにくくなったりすることがある。
　このような状況下、ベーカリー製品の老化を抑制し、良好な食感が得られるだけでなく、油脂組成物をドウ原料と混合する際にドウのべたつきを抑えて作業性を改善しうる油脂組成物の提供が望まれている。 However, in the conventional fat and oil composition, although the effect of suppressing the aging of the bakery product is recognized, when mixing the fat and oil composition with the dough raw material, the dough becomes soft and sticky, and adheres to hands, mixer bowls and the like. There is a problem that handling becomes difficult and workability is reduced. In order to suppress the stickiness of the dough, flour such as strong flour is sprinkled on the dough as hand flour. However, if a large amount of hand flour is used, the texture of the bakery product may be hardened or hardly swelled.
Under such circumstances, the fat and oil composition which can suppress the aging of the bakery product and not only provide a good texture but also improve the workability by suppressing the stickiness of the dough when mixing the fat and oil composition with the dough raw material. Provision of goods is desired.
　本発明は以下に示す油脂組成物、ドウ、ベーカリー製品およびこれらの製造方法、さらにはドウのべたつきを抑制する方法を提供しようとするものである。
［１］アルファー化澱粉および食用油脂を含む油脂組成物であって、
　前記アルファー化澱粉の含有量が、前記油脂組成物の全質量に対して、２２質量％以上５０質量％未満の範囲であり、
　前記食用油脂の含有量が、前記油脂組成物の全質量に対して、５０質量％超７８質量％以下の範囲であり、
　前記油脂組成物中の水分（前記アルファー化澱粉中の水分を除く）の含有量の上限が１質量％である、前記油脂組成物。
［２］前記アルファー化澱粉が、１）および２）をアルファー化処理してなる澱粉から選ばれる１種または２種以上である、［１］に記載の油脂組成物。
１）トウモロコシ澱粉、甘藷澱粉、馬鈴薯澱粉、タピオカ澱粉、サゴ澱粉、小麦澱粉および米澱粉からなる群から選ばれる未加工澱粉
２）前記未加工澱粉にヒドロキシプロピル化、アセチル化、架橋、酸化および酸処理からなる群から選ばれる１種または２種以上の加工処理が施されてなる加工澱粉。
［３］前記加工澱粉が、前記未加工澱粉に架橋処理を含む加工処理が施されてなる加工澱粉である、［２］に記載の油脂組成物。
［４］レシチンを前記油脂組成物の全質量に対して０．０１質量％以上２質量％以下含有し、前記アルファー化澱粉の含有量が、前記油脂組成物の全質量に対して、２２質量％以上４９．９９質量％未満の範囲であり、前記食用油脂の含有量が、前記油脂組成物の全質量に対して、５０質量％超７７．９９質量％以下の範囲である、［１］から［３］のいずれか一項に記載の油脂組成物。
［５］ベーカリー製品用である、［１］から［４］のいずれか一項に記載の油脂組成物。
［６］［１］から［５］のいずれか一項に記載の油脂組成物を含むドウ。
［７］［６］に記載のドウを加熱して得られるベーカリー製品。
［８］パン類である、［７］に記載のベーカリー製品。
［９］［１］から［５］のいずれか一項に記載の油脂組成物の製造方法であって、
Ａ）前記食用油脂を含む流動状の油相を準備する工程；および
Ｂ）工程Ａで準備した前記油相中に前記アルファー化澱粉を添加して混合する工程
を含む、前記製造方法。
［１０］［７］または［８］に記載のベーカリー製品の製造方法であって、
ａ）［１］から［５］のいずれか一項に記載の油脂組成物を準備する工程；
ｂ）工程ａで準備した前記油脂組成物を含むドウ原料を混合して前記ドウを製造する工程；
および
ｃ）工程ｂで得られた前記ドウを加熱する工程
を含む、前記製造方法。
［１１］ドウのべたつきを抑制する方法であって、ドウ原料に、［１］から［５］のいずれか一項に記載の油脂組成物を混合することを含む、前記方法。 An object of the present invention is to provide an oil / fat composition, a dough, a bakery product, a method for producing the same, and a method for suppressing the stickiness of the dough described below.
[1] An oil / fat composition comprising pregelatinized starch and edible oil / fat,
The content of the pregelatinized starch is in a range of 22% by mass or more and less than 50% by mass with respect to the total mass of the oil / fat composition,
The content of the edible fat / oil is in a range of more than 50% by mass and 78% by mass or less based on the total mass of the fat / oil composition,
The said fats and oils composition whose upper limit of content of the water | moisture content in the said fats and oils composition (except the water | moisture content in the said pregelatinized starch) is 1 mass%.
[2] The oil or fat composition according to [1], wherein the pregelatinized starch is one or more selected from starch obtained by pregelatinizing 1) and 2).
1) Raw starch selected from the group consisting of corn starch, sweet potato starch, potato starch, tapioca starch, sago starch, wheat starch and rice starch 2) Hydroxypropylation, acetylation, crosslinking, oxidation and acidification of the raw starch A processed starch which has been subjected to one or more types of processing selected from the group consisting of processing.
[3] The oil or fat composition according to [2], wherein the processed starch is a processed starch obtained by subjecting the unprocessed starch to a processing including a crosslinking treatment.
[4] Lecithin is contained in an amount of 0.01% by mass or more and 2% by mass or less with respect to the total mass of the fat and oil composition, and the content of the pregelatinized starch is 22% by mass with respect to the total mass of the fat and oil composition. % To less than 49.99% by mass, and the content of the edible oil / fat is in a range of more than 50% by mass and 79.99% by mass or less based on the total mass of the oil / fat composition, [1] To the oil-fat composition according to any one of [3].
[5] The fat or oil composition according to any one of [1] to [4], which is used for bakery products.
[6] A dough containing the oil / fat composition according to any one of [1] to [5].
[7] A bakery product obtained by heating the dough according to [6].
[8] The bakery product according to [7], which is a bread.
[9] The method for producing an oil / fat composition according to any one of [1] to [5],
A) the production method, comprising: A) preparing a fluid oil phase containing the edible oil and fat; and B) adding the pregelatinized starch to the oil phase prepared in Step A and mixing.
[10] A method for producing a bakery product according to [7] or [8],
a) a step of preparing the oil or fat composition according to any one of [1] to [5];
b) mixing the dough raw material containing the oil and fat composition prepared in step a to produce the dough;
And c) heating the dough obtained in step b).
[11] A method for suppressing the stickiness of dough, comprising mixing the fat or oil composition according to any one of [1] to [5] with a dough raw material.
　本発明は、油脂組成物、特にベーカリー製品に好適に用いられる油脂組成物を提供する。また本発明は、該油脂組成物を含むドウ、ベーカリー製品およびこれらの製造方法、さらにはドウのべたつきを抑制する方法を提供する。
　本発明の好ましい態様によれば、本発明の油脂組成物を用いることにより、ドウのべたつきを抑えることでドウが扱い易くなり、作業性を改善することができる。また本発明の好ましい態様によれば、良好な食感のベーカリー製品を得ることができる。 The present invention provides a fat or oil composition, particularly a fat or oil composition suitably used for bakery products. The present invention also provides a dough and a bakery product containing the oil / fat composition, a method for producing the same, and a method for suppressing the stickiness of the dough.
According to a preferred embodiment of the present invention, the use of the oil and fat composition of the present invention makes it easier to handle the dough by suppressing the stickiness of the dough, thereby improving workability. According to a preferred embodiment of the present invention, a bakery product having a good texture can be obtained.
　以下、本発明の油脂組成物、ドウ、ベーカリー製品およびこれらの製造方法、さらにはドウのべたつきを抑制する方法について説明する。ここで、ドウ（Dough）とは、穀粉と水を含む材料を捏ねて作られる塊状になった生地を意味する。 Hereinafter, the oil and fat composition, dough, and bakery products of the present invention, a method for producing them, and a method for suppressing the stickiness of the dough will be described. Here, dough means a mass of dough made by kneading a material containing flour and water.
１．油脂組成物
　本発明の油脂組成物は、アルファー化澱粉および食用油脂を含む油脂組成物であって、
　前記アルファー化澱粉の含有量が、前記油脂組成物の全質量に対して、２２質量％以上５０質量％未満の範囲であり、
　前記食用油脂の含有量が、前記油脂組成物の全質量に対して、５０質量％超７８質量％以下の範囲であり、
　前記油脂組成物中の水分（前記アルファー化澱粉中の水分を除く）の含有量が０質量％以上１質量％以下であることを特徴とする。 1. Fat composition The fat composition of the present invention is a fat composition comprising pregelatinized starch and edible fat,
The content of the pregelatinized starch is in a range of 22% by mass or more and less than 50% by mass with respect to the total mass of the oil / fat composition,
The content of the edible fat / oil is in a range of more than 50% by mass and 78% by mass or less based on the total mass of the fat / oil composition,
The content of water (excluding the water in the pregelatinized starch) in the fat composition is 0% by mass or more and 1% by mass or less.
　本発明の油脂組成物は、アルファー化澱粉および食用油脂の配合量、さらには油脂組成物中の水分量を上記特定の範囲に調整することで、ドウのべたつきを抑制し、ドウ調製時の作業性を改善しようとするものである。 The fat and oil composition of the present invention suppresses the stickiness of the dough by adjusting the blending amount of the pregelatinized starch and the edible fat and oil, and the water content in the fat and oil composition to the above-mentioned specific range. The goal is to improve the quality.
　本発明に用いられるアルファー化澱粉とは、アルファー化処理してなる澱粉である。前記アルファー化澱粉は、１）および２）をアルファー化処理してなる澱粉から選ばれる１種または２種以上であることが好ましい。
１）トウモロコシ澱粉、甘藷澱粉、馬鈴薯澱粉、タピオカ澱粉、サゴ澱粉、小麦澱粉および米澱粉からなる群から選ばれる未加工澱粉
２）前記未加工澱粉にモノエステル化、エーテル化、架橋、酸化、酸処理、アルカリ処理および酵素処理からなる群から選ばれる１種又は２種以上の加工処理が施されてなる加工澱粉 The pregelatinized starch used in the present invention is a pregelatinized starch. The pregelatinized starch is preferably one or more selected from starch obtained by pregelatinizing 1) and 2).
1) Raw starch selected from the group consisting of corn starch, sweet potato starch, potato starch, tapioca starch, sago starch, wheat starch and rice starch 2) Monoesterification, etherification, cross-linking, oxidation, acidification of the raw starch Processed starch which has been subjected to one or more types of processing selected from the group consisting of treatment, alkali treatment and enzyme treatment
　ここで「アルファー化処理」とは、未加工澱粉および加工澱粉から選ばれる澱粉と水とを混合した澱粉スラリーを加熱糊化して、更に乾燥させる処理をいう。必要に応じて、乾燥させる処理後に粉砕処理を行ってもよい。具体的には、上記アルファー化処理のうち加熱糊化は、オンレーター、ジェットクッカー、エクストルーダー等の機械を使用した方法を、乾燥はドラムドライヤー、スプレードライヤー、送風乾燥機等の機械を使用した方法を、それぞれ選択することが可能である。また、ドラムドライヤーを用いる場合は、澱粉スラリーを直接ドラムに塗布することで、加熱糊化と乾燥を一体で行うことも可能である。乾燥処理後のアルファー化澱粉は、通常２質量％以上１０質量％以下の水分を含んでいる。 Here, the "pregelatinization treatment" refers to a treatment in which a starch slurry obtained by mixing a starch selected from unprocessed starch and processed starch with water is gelatinized by heating and further dried. If necessary, a pulverizing treatment may be performed after the drying treatment. Specifically, of the above-mentioned pregelatinization treatment, heat gelatinization is a method using a machine such as an onlator, a jet cooker, and an extruder, and drying is performed using a machine such as a drum drier, a spray drier, and a blow dryer. Each method can be selected. When a drum dryer is used, it is possible to apply the starch slurry directly to the drum so that heat gelatinization and drying can be performed integrally. The pregelatinized starch after the drying treatment usually contains 2% by mass or more and 10% by mass or less of water.
　前記未加工澱粉としては、例えば植物由来の澱粉が挙げられる。前記未加工澱粉の由来となる植物の具体例として、レギュラートウモロコシ（デントコーン）、もちトウモロコシ（ワキシーコーン）、高アミローストウモロコシ、うるち米、もち米、小麦、甘藷、馬鈴薯、キャッサバ、サゴヤシ等が挙げられ、好ましくは、レギュラートウモロコシ、もちトウモロコシ、高アミローストウモロコシ、うるち米、もち米、小麦、馬鈴薯およびキャッサバが挙げられ、より好ましくは、レギュラートウモロコシ、もちトウモロコシ、高アミローストウモロコシ、もち米、馬鈴薯およびキャッサバが挙げられ、さらに好ましくは、レギュラートウモロコシ、馬鈴薯およびキャッサバが挙げられる。 未 Examples of the raw starch include starch derived from plants. Specific examples of plants from which the raw starch is derived include regular corn (dent corn), glutinous corn (waxy corn), high amylose corn, glutinous rice, glutinous rice, wheat, sweet potato, potato, cassava, sago palm, and the like. Preferably, regular corn, sticky corn, high amylose corn, glutinous rice, glutinous rice, wheat, potato and cassava, more preferably, regular corn, sticky corn, high amylose corn, sticky rice, potato and cassava are mentioned. Still more preferably, regular corn, potato and cassava are mentioned.
　前記加工澱粉の例としては、前記未加工澱粉に、アセチル化、リン酸モノエステル化等のモノエステル化；リン酸架橋、アジピン酸架橋等の架橋；ヒドロキシプロピル化等のエーテル化；酸化；酸処理；アルカリ処理；酵素処理等の加工処理を１種または２種以上施されてなる澱粉が挙げられ、好ましくは、モノエステル化、架橋、エーテル化、酸化および酸処理の加工処理を１種または２種以上施されてなる澱粉、より好ましくは、モノエステル化、架橋およびエーテル化の加工処理を１種または２種以上施されてなる澱粉、さらに好ましくは、ヒドロキシプロピル化、アセチル化、架橋、酸化および酸処理からなる群から選ばれる１種又は２種以上の加工処理が施されてなる加工澱粉が挙げられ、より好ましくは、リン酸架橋澱粉、アセチル化リン酸架橋澱粉、ヒドロキシプロピル化澱粉またはヒドロキシプロピル化リン酸架橋澱粉、さらにより好ましくは、リン酸架橋澱粉またはアセチル化リン酸架橋澱粉が挙げられる。 Examples of the modified starch include mono-esterification such as acetylation and phosphoric acid monoesterification; cross-linking such as phosphoric acid crosslinking and adipic acid crosslinking; etherification such as hydroxypropylation; oxidation; Treatment; alkali treatment; starch obtained by performing one or more kinds of processing such as enzyme treatment, and preferably, one or more kinds of processing such as monoesterification, cross-linking, etherification, oxidation and acid treatment. Starch subjected to two or more kinds, more preferably starch subjected to one or more kinds of monoesterification, cross-linking and etherification processing, more preferably hydroxypropylation, acetylation, cross-linking, Examples of the modified starch include one or more types of modified starch selected from the group consisting of oxidation and acid treatment. Chill phosphate-crosslinked starch, hydroxypropylated starch or hydroxypropylated phosphate-crosslinked starch, even more preferably include phosphoric acid crosslinked starch or acetylated phosphate-crosslinked starch.
　本発明の油脂組成物の目的および用途等に応じて前記澱粉の種類および組合せを適宜選択することができる。 種類 The type and combination of the starch can be appropriately selected according to the purpose and use of the oil and fat composition of the present invention.
　本発明の油脂組成物において、アルファー化澱粉の含有量は、前記油脂組成物の全質量に対して、２２質量％以上の範囲であり、より好ましくは３０質量％以上、さらに好ましくは３５質量％以上の範囲である。また、アルファー化澱粉の含有量は、前記油脂組成物の全質量に対して、５０質量％未満の範囲であり、より好ましくは４９．９９質量％未満、さらに好ましくは４９．９質量％未満、さらにより好ましくは４９．６質量％未満、殊更好ましくは４９．５質量％未満、特に好ましくは４８質量％以下、最も好ましくは４５質量％以下の範囲である。アルファー化澱粉の含有量が上記範囲内であると、ドウのべたつきを抑制する効果が得られ易い。また、得られるベーカリー製品の食感を良好なものとする効果が得られ易い。 In the oil and fat composition of the present invention, the content of the pregelatinized starch is in the range of 22% by mass or more, more preferably 30% by mass or more, and still more preferably 35% by mass, based on the total mass of the oil and fat composition. This is the above range. Further, the content of the pregelatinized starch is in a range of less than 50% by mass, more preferably less than 49.99% by mass, still more preferably less than 49.9% by mass, based on the total mass of the oil and fat composition. It is even more preferably less than 49.6% by weight, particularly preferably less than 49.5% by weight, particularly preferably up to 48% by weight, most preferably up to 45% by weight. When the content of the alpha-starch is within the above range, the effect of suppressing the stickiness of the dough is easily obtained. Further, the effect of improving the texture of the obtained bakery product is easily obtained.
　本発明に用いられる食用油脂は、食用として用いられている油脂であれば特に制限されない。前記食用油脂に用いられる原料油脂としては、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、ゴマ油、オリーブ油、パーム油、パーム核油、ヤシ油等の植物油脂；魚油、豚脂、牛脂、乳脂等の動物油脂；中鎖脂肪酸トリグリセリド、およびこれらに、エステル交換、水素添加、分別からなる群から選ばれる１または２以上の加工がなされた加工油脂からなる群から選択される１種または２種以上が挙げられる。 食 The edible oils and fats used in the present invention are not particularly limited as long as they are edible oils and fats. Raw oils and fats used in the edible oils and fats include vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil and coconut oil; fish oil Animal fats and oils such as lard, beef tallow and milk fat; selected from the group consisting of medium-chain fatty acid triglycerides and processed fats and oils which have been subjected to one or more processes selected from the group consisting of transesterification, hydrogenation and fractionation. One or two or more types.
　前記食用油脂の固体脂含量は、２０℃において、３％以上３０％以下であることが好ましく、より好ましくは５％以上２５％以下、さらに好ましくは７％以上２０％以下である。また、前記食用油脂の固体脂含量は、３５℃において、０％以上１２％以下であることが好ましく、より好ましくは２％以上１０％以下、さらに好ましくは４％以上８％以下である。食用油脂の固体脂含量は、ＡＯＣＳ Ｏｆｆｉｃｉａｌ Ｍｅｔｈｏｄ Ｃｄ １６ｂ－９３ に記載のＭｅｔｈｏｄ Ｉの方法に従って測定できる。 固体 The solid fat content of the edible fat at 20 ° C. is preferably 3% or more and 30% or less, more preferably 5% or more and 25% or less, and still more preferably 7% or more and 20% or less. Further, the solid fat content of the edible fat or oil at 35 ° C. is preferably 0% or more and 12% or less, more preferably 2% or more and 10% or less, and further more preferably 4% or more and 8% or less. The solid fat content of the edible fat or oil can be measured according to the Method I described in AOCS Official Method Cd 16b-93.
　前記食用油脂は極度硬化油脂を含有することが好ましく、パーム極度硬化油脂および菜種極度硬化油脂からなる群から選ばれる１種または２種以上を含有することがより好ましく、パーム極度硬化油脂およびハイエルシン菜種極度硬化油脂からなる群から選ばれる１種または２種を含有することがさらに好ましい。また、前記極度硬化油脂を食用油脂の全質量に対して、１質量％以上１０質量％以下含有することが好ましく、より好ましくは２質量％以上９質量％以下含有する。 The edible oil or fat preferably contains an extremely hardened oil, more preferably one or more selected from the group consisting of an extremely hardened palm oil and a rapeseed extremely hardened oil, and more preferably an extremely hardened palm and an oil. It is more preferable to contain one or two selected from the group consisting of extremely hardened fats and oils. The extremely hardened fat or oil is preferably contained in an amount of 1% by mass or more and 10% by mass or less, more preferably 2% by mass or more and 9% by mass or less based on the total mass of the edible oil and fat.
　前記食用油脂は１０℃における固体脂含量が０％以上５％以下の原料油脂を含有することが好ましい。１０℃における固体脂含量が０％以上５％以下の原料油脂としては、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、ゴマ油、オリーブ油、中鎖脂肪酸トリグリセリド等が挙げられる。加工油脂が上記固体脂含量の範囲であった場合は、１０℃における固体脂含量が０％以上５％以下の原料油脂とみなす。前記食用油脂は大豆油、菜種油、コーン油からなる群から選ばれる１種または２種以上を含むことが好ましく挙げられる。また、１０℃における固体脂含量が０％以上５％以下の原料油脂を食用油脂の全質量に対して、４０質量％以上９８質量％以下含有することが好ましく、より好ましくは４５質量％以上９６質量％以下、さらに好ましくは５０質量％以上９３質量％以下含有する。 食 The edible fat preferably contains a raw fat having a solid fat content of 0% or more and 5% or less at 10 ° C. Raw fats having a solid fat content of 0% or more and 5% or less at 10 ° C. include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, medium-chain triglyceride, and the like. Can be When the processed fat / oil is in the above range of the solid fat content, it is regarded as a raw fat / oil having a solid fat content of 0% or more and 5% or less at 10 ° C. The edible oil and fat preferably includes one or more selected from the group consisting of soybean oil, rapeseed oil, and corn oil. Further, it is preferable that the raw material fat having a solid fat content of 0% or more and 5% or less at 10 ° C is contained in an amount of 40% by mass or more and 98% by mass or less, more preferably 45% by mass or more and 96% or less, based on the total mass of the edible oil and fat. % By mass, more preferably 50% by mass or more and 93% by mass or less.
　本発明の油脂組成物において、食用油脂の含有量は、油脂組成物の全質量に対して、５０質量％超の範囲であり、好ましくは５５質量％以上の範囲である。また、食用油脂の含有量は、油脂組成物の全質量に対して、７８質量％以下の範囲であり、好ましくは７７．９９質量％以下、より好ましくは７７．９質量％以下、さらに好ましくは７７．６質量％以下、さらにより好ましくは７７．５質量％以下、殊更好ましくは７０質量％以下、特に好ましくは６５質量％以下の範囲である。食用油脂の含有量が上記範囲内であると、得られるベーカリー製品の食感を向上させる効果が得られ易い。 に お い て In the fat and oil composition of the present invention, the content of the edible fat and oil is in the range of more than 50% by mass, and preferably in the range of 55% by mass or more based on the total mass of the fat and oil composition. Further, the content of the edible oil / fat is within a range of 78% by mass or less, preferably 79.99% by mass or less, more preferably 77.9% by mass or less, and further preferably, based on the total mass of the oil / fat composition. The range is 77.6% by mass or less, still more preferably 77.5% by mass or less, particularly preferably 70% by mass or less, particularly preferably 65% by mass or less. When the content of the edible oil and fat is within the above range, the effect of improving the texture of the obtained bakery product is easily obtained.
　本発明の油脂組成物において、食用油脂とアルファー化澱粉の合計含有量は、油脂組成物の全質量に対して、好ましくは９０質量％以上１００質量％以下の範囲であり、より好ましくは９５質量％以上９９．９９質量％以下、さらに好ましくは９８質量％以上９９．９質量％以下、さらにより好ましくは９８．５質量％以上９９．６質量％以下、特に好ましくは９９質量％以上９９．５質量％以下の範囲である。食用油脂とアルファー化澱粉の合計含有量が上記範囲内であると、ドウのべたつきを抑制する効果が得られ易い。 In the oil and fat composition of the present invention, the total content of the edible oil and fat and the pregelatinized starch is preferably in the range of 90% by mass or more and 100% by mass or less, more preferably 95% by mass, based on the total mass of the oil and fat composition. % To 99.99% by mass, more preferably 98% to 99.9% by mass, still more preferably 98.5% to 99.6% by mass, particularly preferably 99% to 99.5% by mass. Mass% or less. When the total content of the edible oil and fat and the pregelatinized starch is within the above range, the effect of suppressing the stickiness of the dough is easily obtained.
　本発明の油脂組成物には、アルファー化澱粉および食用油脂に加えて、必要に応じて、レシチンを含有してもよい。
　レシチンは、フォスファチジルコリン、フォスファチジルエタノールアミン、フォスファチジルイノシトール、フォスファチジン酸等を含むリン脂質混合物である。
　本発明に用いられるレシチンとしては、大豆、米、ヒマワリ種子、卵黄、乳脂肪等から得られるレシチンまたはそれらの酵素分解物が好ましく挙げられ、大豆から得られるレシチンがより好ましく挙げられる。また、本発明に用いられるレシチンは精製レシチン、クルードレシチンのいずれでもよいが、アセトン不溶物含量が５０質量％以上１００質量％以下であることが好ましい。レシチンのアセトン不溶物含量は、食品添加物公定書解説書（第５版、Ｄ－１０５４頁）により測定されるアセトン可溶物含量から算出することができる。本発明の油脂組成物がレシチンを含有することにより、食用油脂とアルファー化澱粉が均一に混合し易くなる。 The oil or fat composition of the present invention may contain lecithin, if necessary, in addition to the pregelatinized starch and edible oil and fat.
Lecithin is a phospholipid mixture containing phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and the like.
The lecithin used in the present invention is preferably lecithin obtained from soybeans, rice, sunflower seeds, egg yolk, milk fat or the like, or an enzymatic degradation product thereof, and more preferably lecithin obtained from soybeans. The lecithin used in the present invention may be either purified lecithin or crude lecithin, and the content of acetone-insoluble matter is preferably 50% by mass or more and 100% by mass or less. The acetone-insoluble matter content of lecithin can be calculated from the acetone-soluble matter content measured according to the official manual for food additives (5th edition, page D-1054). When the oil / fat composition of the present invention contains lecithin, the edible oil / fat and the pregelatinized starch are easily mixed uniformly.
　本発明の油脂組成物において、レシチンの含有量は、前記油脂組成物の全質量に対して、好ましくは０．０１質量％以上２質量％以下の範囲であり、より好ましくは０．１質量％以上２質量％以下、さらに好ましくは０．４質量％以上１．５質量％以下、特に好ましくは０．５質量％以上１質量％以下の範囲である。レシチンの含有量が上記範囲内であると、食用油脂とアルファー化澱粉が均一に混合し易くなる。 In the oil / fat composition of the present invention, the content of lecithin is preferably in the range of 0.01% by mass to 2% by mass, more preferably 0.1% by mass, based on the total mass of the oil / fat composition. The range is at least 2% by mass, more preferably at least 0.4% by mass and at most 1.5% by mass, particularly preferably at least 0.5% by mass and at most 1% by mass. When the lecithin content is within the above range, the edible oil and fat and the pregelatinized starch are easily mixed uniformly.
　また、本発明の油脂組成物において、食用油脂とレシチンの合計含有量は、５０．０１質量％超７８質量％以下が好ましく、より好ましくは５０．４質量％超７８質量％以下、さらに好ましくは５０．５質量％超６９質量％以下、さらにより好ましくは５１質量％以上６９質量％以下、特に好ましくは５５質量％以上６６質量％以下である。食用油脂とレシチンの合計含有量が上記の範囲内であると、食用油脂とアルファー化澱粉が均一に混合し易くなり、ドウのべたつきを抑制することができる。 In the fat and oil composition of the present invention, the total content of edible fat and oil and lecithin is preferably more than 50.01% by mass and 78% by mass or less, more preferably more than 50.4% by mass and 78% by mass or less, further preferably It is more than 50.5% by mass and 69% by mass or less, still more preferably 51% by mass or more and 69% by mass or less, particularly preferably 55% by mass or more and 66% by mass or less. When the total content of the edible fat and oil and lecithin is within the above range, the edible fat and oil and the pregelatinized starch are easily mixed uniformly, and the stickiness of the dough can be suppressed.
　本発明の油脂組成物には、本発明の目的および効果を阻害しない範囲であれば、他の成分、例えば、モノグリセリン脂肪酸エステル、有機酸モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレン酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤；着色料；香料等を含有してもよい。 In the oil and fat composition of the present invention, other components, for example, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolene, as long as the object and effects of the present invention are not impaired. Emulsifiers such as acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters; coloring agents;
　本発明の油脂組成物において、油脂組成物中の水分（アルファー化澱粉中の水分を除く）の含有量の上限は１質量％であり、好ましくは０．５質量％、より好ましくは０．３質量％、さらに好ましくは０．１質量％である。また、油脂組成物中の水分（アルファー化澱粉中の水分を除く）の含有量の下限は、前記上限以下であれば特に制限はないが、０質量％であることが好ましい。油脂組成物中の水分量を上記の範囲内にすることで、前記油脂組成物を調製する際に、食用油脂とアルファー化澱粉が均一に混合し易くなり、ドウのべたつきを抑制することができ、ミキシングボウルなどの混合容器から取り出す際や、分割および成型時のドウの扱いが容易になる。 In the oil and fat composition of the present invention, the upper limit of the content of water (excluding the water in the pregelatinized starch) in the oil and fat composition is 1% by mass, preferably 0.5% by mass, more preferably 0.3% by mass. %, More preferably 0.1% by mass. The lower limit of the water content (excluding the water content of the pregelatinized starch) in the oil / fat composition is not particularly limited as long as it is equal to or less than the above upper limit, but is preferably 0% by mass. By adjusting the water content in the oil / fat composition to the above range, when preparing the oil / fat composition, the edible oil / fat and the pregelatinized starch are easily mixed uniformly, and the stickiness of the dough can be suppressed. When the dough is taken out of a mixing vessel such as a mixing bowl, or when the dough is divided and molded, the dough can be easily handled.
　本発明の好ましい態様によれば、油脂組成物をドウ原料と混合する際にドウのべたつきを抑えることができ、特にベーカリー製品がパン類の場合、ベーカリー製品の良好な食感を長持ちさせる効果をより高めることができる。 According to a preferred embodiment of the present invention, it is possible to suppress the stickiness of the dough when mixing the fat or oil composition with the dough raw material, particularly when the bakery product is breads, the effect of making the bakery product have a long lasting good texture. Can be more enhanced.
　本発明の油脂組成物は、ベーカリー製品用の油脂組成物として好適に用いられる。ここで「ベーカリー製品」とは、ドウ（Dough）を加熱してなるものであれば特に制限されなく、例えば、パン類、ケーキドーナツ類、ビスケット・クッキー類、クラッカー類、パイ類、ケーキ類等が含まれる。本発明の油脂組成物は、これらベーカリー製品のドウを調製する際の油脂組成物として好適に用いられる。 油 The oil and fat composition of the present invention is suitably used as an oil and fat composition for bakery products. Here, the "bakery product" is not particularly limited as long as it is obtained by heating dough, and examples thereof include breads, cake donuts, biscuit cookies, crackers, pies, cakes, and the like. Is included. The oil / fat composition of the present invention is suitably used as an oil / fat composition when preparing dough for these bakery products.
　本発明の油脂組成物は、
Ａ）前記食用油脂を含む流動状の油相を準備する工程；および
Ｂ）工程Ａで準備した前記油相中に前記アルファー化澱粉を添加して混合する工程
を含む方法により製造することができる。 Oil composition of the present invention,
A) a step of preparing a fluid oil phase containing the edible oil and fat; and B) a step of adding and mixing the pregelatinized starch into the oil phase prepared in step A and mixing. .
　まず、工程Ａにおいて、食用油脂を含む流動状の油相、好ましくは液状の油相を準備する。食用油脂が固形状の場合は適切な温度、例えば４５℃以上８０℃以下に加温することで流動状の油相を得ることができる。食用油脂が常温で流動状の場合はそのまま油相として用いてもよいし、油相をより安定な状態に維持するため、必要に応じて適切な温度、例えば４５℃以上８０℃以下に加温して用いてもよい。また、均一な油脂組成物が得られ易いため、工程Ａは前記食用油脂と前記レシチンとを含む流動状の油相を準備する工程であることが好ましい。 {Circle around (1)} First, in step A, a fluid oil phase, preferably a liquid oil phase, containing edible oils and fats is prepared. When the edible fat is solid, a fluid oil phase can be obtained by heating to an appropriate temperature, for example, 45 ° C. or more and 80 ° C. or less. When the edible oil / fat is fluid at normal temperature, it may be used as it is as an oil phase, or it may be heated to an appropriate temperature as needed, for example, 45 ° C. or more and 80 ° C. or less in order to maintain the oil phase in a more stable state. You may use it. In addition, it is preferable that step A is a step of preparing a fluid oil phase containing the edible oil and fat and the lecithin, since a uniform oil and fat composition is easily obtained.
　次に、工程Ｂにおいて、工程Ａで準備した油相中にアルファー化澱粉を添加して混合する。油相中にアルファー化澱粉を添加して混合する際は、均一に混合するため、必要に応じて加温、例えば４５℃以上８０℃以下の温度にするなどして油相を安定な状態に維持することが好ましい。 Next, in step B, pregelatinized starch is added to the oil phase prepared in step A and mixed. When the pregelatinized starch is added to the oil phase and mixed, the oil phase is heated to a temperature of, for example, 45 ° C. or higher and 80 ° C. or lower to stabilize the oil phase, if necessary, for uniform mixing. It is preferable to maintain.
　本発明の油脂組成物の製造において、ドウのべたつきを抑制しやすくするため、水を添加する工程を含まないことが好ましい。 製造 In the production of the oil and fat composition of the present invention, it is preferable that a step of adding water is not included in order to easily suppress the stickiness of the dough.
　上記のようにして、食用油脂中にアルファー化澱粉および必要に応じてレシチンを含む任意成分が均一に混合された本発明の油脂組成物を得ることができる。 よ う As described above, it is possible to obtain the oil or fat composition of the present invention in which edible oil or fat is uniformly mixed with optional components including pregelatinized starch and, if necessary, lecithin.
２．ドウおよびドウのべたつき抑制方法
　ドウは、穀物を挽いて粉にした穀粉と、水を含むドウ原料を捏ねて作られる塊状の生地であるが、一般的に、小麦粉を主体とする材料に水を加えてこねることでグルテンが形成されて粘弾性を有するドウが得られる。また、米粉や大豆粉等の小麦粉以外の穀粉とグルテンとを併用して、ドウを得ることも可能である。本発明のドウは、前記油脂組成物を含むことを特徴とする。 2. Dough and dough non-stickiness method Dough is a dough made by kneading flour obtained by grinding grain and flour and dough raw materials containing water.In general, water is added to flour-based materials. In addition, kneading forms gluten to obtain a viscoelastic dough. It is also possible to obtain a dough by using gluten in combination with flour other than wheat flour such as rice flour and soy flour. The dough of the present invention is characterized by containing the fat composition.
　ドウ原料としては、前記油脂組成物、小麦粉、米粉、ライ麦粉、大麦粉、大豆粉等の穀粉および水のほか、膨張剤、塩、乳化剤、糖類、卵、イースト等を含んでいてもよい。
　小麦粉としては、ベーカリー製品に用いられるものであれば特に制限されなく、例えば、強力粉、中力粉、薄力粉およびこれらの組合せを使用できるが、強力粉を用いることが好ましい。
　米粉としては、ベーカリー製品に用いられるものであれば特に制限されなく、例えば、うるち米粉を使用できる。
　大豆粉としては、ベーカリー製品に用いられるものであれば特に制限されなく、例えば、全脂大豆粉、脱脂大豆粉及びこれらの組合せを使用できる。
　水としては、ベーカリー製品に用いられるものであれば特に制限されなく、天然水や水道水が挙げられる。また、牛乳や豆乳、果汁などの水含有液体を使用してもよい。
　膨張剤としては、ベーカリー製品に用いられるものであれば特に制限されなく、例えば、重炭酸ナトリウム、重炭酸カリウム、リン酸ナトリウムアルミニウム、酸性ピロリン酸ナトリウム、硫酸ナトリウムアルミニウム、リン酸一カルシウムおよびこれらの組合せを使用できる。
　乳化剤としては、本発明の目的および効果を阻害しない範囲であれば、例えば、レシチン、モノグリセリン脂肪酸エステル、有機酸モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレン酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステルおよびこれらの組合せを使用できる。
　糖類としては、ベーカリー製品に用いられるものであれば特に制限されなく、グルコース、フルクトース、異性化糖等の単糖類、砂糖、マルトースおよびトレハロースなどの二糖類、オリゴ糖、還元澱粉分解物、蜂蜜、糖蜜、メープルシロップおよびこれらの組合せを使用できる。 The dough raw material may contain, in addition to the oil and fat composition, flour, rice flour, rye flour, barley flour, flour such as soy flour, and water, a leavening agent, salt, emulsifier, sugar, egg, yeast, and the like.
The flour is not particularly limited as long as it is used for bakery products. For example, strong flour, medium flour, soft flour and a combination thereof can be used, but it is preferable to use strong flour.
The rice flour is not particularly limited as long as it is used for bakery products, and for example, glutinous rice flour can be used.
The soybean flour is not particularly limited as long as it is used for bakery products, and for example, full-fat soybean flour, defatted soybean flour, and combinations thereof can be used.
The water is not particularly limited as long as it is used for bakery products, and includes natural water and tap water. Further, a water-containing liquid such as milk, soy milk, or fruit juice may be used.
The swelling agent is not particularly limited as long as it is used for bakery products.Examples include sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, sodium acid pyrophosphate, sodium aluminum sulfate, monocalcium phosphate and these. Combinations can be used.
As the emulsifier, as long as the object and effects of the present invention are not impaired, for example, lecithin, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolenic acid ester, sorbitan fatty acid ester, Propylene glycol fatty acid esters, sucrose fatty acid esters and combinations thereof can be used.
The sugar is not particularly limited as long as it is used in bakery products, and glucose, fructose, monosaccharides such as isomerized sugar, sugar, disaccharides such as maltose and trehalose, oligosaccharides, degraded reduced starch, honey, Molasses, maple syrup and combinations thereof can be used.
　上記の他、ドウ原料として、酵素、乳製品、油脂類、香辛料、酒類、香料、風味改善剤、甘味料、食物繊維、活性グルテン、増粘多糖類、ココアパウダー、野菜粉末等を含んでいてもよい。 In addition to the above, dough ingredients include enzymes, dairy products, fats and oils, spices, alcoholic beverages, flavors, flavor improvers, sweeteners, dietary fiber, active gluten, thickening polysaccharides, cocoa powder, vegetable powder, etc. Is also good.
　ドウ原料の成分およびその配合量は、目的とするベーカリー製品に応じて適宜選択すればよい。 The ingredients of the dough and the amount of the dough may be appropriately selected according to the desired bakery product.
　ドウに含まれる油脂組成物の含有量は、ドウの全質量に対して、１質量％以上２５質量％以下が好ましく、より好ましくは１．５質量％以上１２質量％以下、さらに好ましくは２質量％以上１０質量％以下である。油脂組成物の含有量が上記の範囲内であると、ドウを加熱して得られるベーカリー製品の食感を良好なものとすることができる。 The content of the fat or oil composition contained in the dough is preferably from 1% by mass to 25% by mass, more preferably from 1.5% by mass to 12% by mass, and still more preferably 2% by mass, based on the total mass of the dough. % To 10% by mass. When the content of the oil / fat composition is within the above range, the texture of a bakery product obtained by heating the dough can be improved.
　本発明のドウは、前記油脂組成物以外のドウ原料に油脂組成物を加えて、ミキシングボウルなどの混合容器内で混合することで製造することができる。得られたドウは、必要に応じて適当なサイズに分割し成型してもよい。 The dough of the present invention can be produced by adding a fat composition to a dough material other than the fat composition and mixing the mixture in a mixing vessel such as a mixing bowl. The obtained dough may be divided into appropriate sizes and molded as needed.
　本発明の好ましい態様によれば、ドウ原料に、本発明の油脂組成物を混合することで、ドウのべたつきを抑制することができる。すなわち、本発明は、ドウ原料に、本発明の油脂組成物を混合することを含むドウのべたつきを抑制する方法をも提供するものである。
　本発明の好ましい態様によれば、ドウのべたつきを抑制しながら作業性よく、ドウを加熱して得られるベーカリー製品の食感を良好なものとすることができる。 According to a preferred embodiment of the present invention, stickiness of the dough can be suppressed by mixing the fat or oil composition of the present invention with the dough raw material. That is, the present invention also provides a method for suppressing the stickiness of the dough, which comprises mixing the fat or oil composition of the present invention with the dough raw material.
ADVANTAGE OF THE INVENTION According to the preferable aspect of this invention, while controlling stickiness of a dough, workability is good and the texture of a bakery product obtained by heating a dough can be made favorable.
３．ベーカリー製品
　本発明のベーカリー製品は、前記ドウを加熱して得られるものであれば特に制限されない。ここで「加熱」とは、例えば、１００℃以上３００℃以下で熱することを指し、通常のベイキングの他に、フライ、蒸し上げ等の処理も含まれる。また、ドウには、他の材料、例えばフィリング材およびトッピング材などが添加されていてもよく、ドウをこれらの他の材料と共に加熱して、本発明のベーカリー製品を得てもよい。
　本発明のベーカリー製品としては、例えば、食パン、ロールパン、デーニッシュ、クロワッサン、イーストドーナツ、揚げパン、蒸しパン、中華まん、ピザ、菓子パン、ブリオッシュ、バンズ等のパン類、ケーキドーナツ類、ビスケット・クッキー類、クラッカー類、パイ類、ケーキ類等が挙げられ、中でも、パン類が好ましい。本発明の好ましい態様によれば、食感がソフトでぱさつきが抑えられており、口どけも良く、良好な食感を有するベーカリー製品が得られる。また、本発明の好ましい態様によれば、ベーカリー製品がパン類などの場合は良好な食感を長持ちさせることができる。 3. Bakery product The bakery product of the present invention is not particularly limited as long as it is obtained by heating the dough. Here, “heating” refers to, for example, heating at a temperature of 100 ° C. or more and 300 ° C. or less, and includes processes such as frying and steaming in addition to normal baking. Further, other materials, such as a filling material and a topping material, may be added to the dough, and the dough may be heated together with these other materials to obtain the bakery product of the present invention.
Examples of the bakery products of the present invention include bread, roll bread, danish, croissant, yeast donut, fried bread, steamed bread, Chinese bun, pizza, confectionery bread, brioche, breads such as buns, cake donuts, biscuits and cookies. , Crackers, pies, cakes, etc., of which breads are preferred. According to a preferred embodiment of the present invention, a bakery product having a soft mouthfeel, a reduced graininess, a good mouthfeel, and a good mouthfeel is obtained. Further, according to a preferred embodiment of the present invention, when the bakery product is bread or the like, a good texture can be maintained for a long time.
　本発明のベーカリー製品は、
ａ）本発明の油脂組成物を準備する工程；
ｂ）工程ａで準備した前記油脂組成物を含むドウ原料を混合してドウを製造する工程；および
ｃ）工程ｂで得られた前記ドウを加熱する工程
を含む方法により製造することができる。 The bakery product of the present invention comprises:
a) a step of preparing the oil or fat composition of the present invention;
b) mixing the dough raw material containing the oil / fat composition prepared in step a to produce a dough; and c) heating the dough obtained in step b).
　工程ａについては、油脂組成物の製造方法において述べたとおりであり、
Ａ）前記食用油脂を含む流動状の油相を準備する工程；および
Ｂ）工程Ａで準備した前記油相中に前記アルファー化澱粉を添加して混合する工程
を含む方法により油脂組成物を準備することができる。 Step a is as described in the method for producing an oil and fat composition,
A) preparing an oil / fat composition by a method including: A) a step of preparing a fluid oil phase containing the edible oil / fat; and B) a step of adding and mixing the pregelatinized starch into the oil phase prepared in the step A. can do.
　工程ｂでは、工程ａで準備した油脂組成物を油脂組成物以外のドウ原料と混合してドウを製造する。混合方法は、特に制限されず、油脂組成物を含むドウ原料を全て加えてから混合してもよいが、油脂組成物を除くドウ原料を予め混合し塊状になってから、油脂組成物を加えて更に混合し、油脂組成物とその他のドウ原料を均一に混ぜ合わせることが好ましい。
　混合は、手で行ってもよく、機械で行ってもよい。
　混合時間および混合温度は、目的とするベーカリー製品に応じて適宜選択すればよい。混合時間は、例えば１分以上３０分以下であり、混合温度は、例えば０℃以上４０℃以下である。
　また、ドウは、必要に応じて適当なサイズに分割し成型して発酵させてもよい。 In step b, the fat or oil composition prepared in step a is mixed with a dough material other than the fat or oil composition to produce a dough. The mixing method is not particularly limited, and the dough ingredients including the fat and oil composition may be added and then mixed.However, the dough ingredients except for the fat and oil composition are preliminarily mixed into a lump, and then the fat and oil composition is added. It is preferable to further mix the oil and fat composition and other dough ingredients uniformly.
Mixing may be performed by hand or by machine.
The mixing time and the mixing temperature may be appropriately selected according to the desired bakery product. The mixing time is, for example, 1 minute or more and 30 minutes or less, and the mixing temperature is, for example, 0 ° C. or more and 40 ° C. or less.
Also, the dough may be divided into appropriate sizes as required, molded, and fermented.
　工程ｃでは、工程ｂで得られたドウを加熱する。加熱温度は、目的とするベーカリー製品に応じて適宜選択すればよく、特に制限されないが、例えば１００℃以上３００℃以下である。ここで「加熱」とは、前述したとおり、通常のベイキングの他に、フライ、蒸し上げ、電子レンジ加熱等、およびそれらの組み合わせの処理も含まれる。
　ドウには、加熱前に、他の材料、例えばフィリング材およびトッピング材などが添加されていてもよく、ドウをこれらの他の材料と共に加熱して、本発明のベーカリー製品としてもよい。あるいは、加熱後に、これらフィリング材およびトッピング材などの他の材料と組み合わせて本発明のベーカリー製品としてもよい。 In step c, the dough obtained in step b is heated. The heating temperature may be appropriately selected according to the desired bakery product, and is not particularly limited, but is, for example, 100 ° C. or more and 300 ° C. or less. Here, "heating" includes, as described above, processing of fry, steaming, heating in a microwave oven, and the like, in addition to normal baking.
Prior to heating, the dough may be added with other materials, such as a filling material and a topping material, and the dough may be heated with these other materials to form the bakery product of the present invention. Alternatively, after heating, the bakery product of the present invention may be combined with other materials such as the filling material and the topping material.
　次に実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらの実施例に何ら制限されるものではない。 Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
（１）油脂組成物の調製
　表１の組成で油脂組成物を調製し、調製時の混合の容易さを評価した。
Figure JPOXMLDOC01-appb-T000001
 (1) Preparation of fat and oil composition A fat and oil composition was prepared with the composition shown in Table 1, and the ease of mixing at the time of preparation was evaluated.
Figure JPOXMLDOC01-appb-T000001
　表１中の成分は下記のとおりである。
　食用油脂１：コーン油（１０℃における固体脂含量：０％、株式会社Ｊ－オイルミルズ製）５０質量％、ハイエルシン菜種極度硬化油（１０℃における固体脂含量：５％超、横関油脂工業株式会社製）３質量％およびエステル交換油脂（１０℃における固体脂含量：５％超、下記の製造方法で得られたエステル交換油脂）４７質量％を含む油脂（水分０．１質量％未満、２０℃における固体脂含量：１９．３％、３５℃における固体脂含量：７．９％）
　食用油脂２：菜種油（１０℃における固体脂含量：０％、株式会社Ｊ－オイルミルズ製）９３質量％およびパーム極度硬化油（１０℃における固体脂含量：５％超、横関油脂工業株式会社製）７質量％を含む油脂（水分０．１質量％未満、２０℃における固体脂含量：７．２％、３５℃における固体脂含量：４．８％）
　エステル交換油脂：パームステアリン（ヨウ素価３５、株式会社Ｊ－オイルミルズ製）７５質量％、パーム油（株式会社Ｊ－オイルミルズ製）１０質量％、大豆油（株式会社Ｊ－オイルミルズ製）１５質量％を６０℃で溶解混合した混合油に、混合油１００質量部に対してナトリウムメトキシドを１．５質量部添加した。得られた混合物を、２６ｈＰａの圧力下、８０℃で６０分攪拌した後、水洗、脱色および脱臭を行い、エステル交換油脂を得た。
　レシチン：レシチンＦＡ（大豆由来、アセトン不溶物含量：６０質量％以上、株式会社Ｊ－オイルミルズ製）
　ＧＴ－α：アルファー化アセチル化リン酸架橋タピオカ澱粉（株式会社Ｊ－オイルミルズ製）
　Ｂ－α：アルファー化リン酸架橋馬鈴薯澱粉（株式会社Ｊ－オイルミルズ製）
　ＣＢ－１０：アルファー化レギュラートウモロコシ澱粉（株式会社Ｊ－オイルミルズ製） The components in Table 1 are as follows.
Edible fat 1: Corn oil (solid fat content at 10 ° C .: 0%, manufactured by J-Oil Mills Co., Ltd.) 50% by mass, Hyersin rapeseed extremely hardened oil (solid fat content at 10 ° C .: more than 5%, Yokoseki Yushi Kogyo Co., Ltd.) Fats and oils containing less than 0.1% by weight of water (less than 0.1% by weight, 20% by weight), and 3% by weight of a transesterified fat (solid fat content at 10 ° C .: more than 5%, transesterified fat obtained by the following production method). Solid fat content at 1 ° C .: 19.3%, solid fat content at 35 ° C .: 7.9%)
Edible fat 2: Rapeseed oil (solid fat content at 10 ° C .: 0%, manufactured by J-Oil Mills Co., Ltd.) 93% by mass and extremely hardened palm oil (solid fat content at 10 ° C .: more than 5%, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) ) Fats and oils containing 7% by mass (water content less than 0.1% by mass, solid fat content at 20 ° C .: 7.2%, solid fat content at 35 ° C .: 4.8%)
Transesterified fat: 75% by mass of palm stearin (Iodine value 35, manufactured by J-Oil Mills Co., Ltd.), 10% by mass of palm oil (manufactured by J-Oil Mills Co., Ltd.), 15 of soybean oil (manufactured by J-Oil Mills, Inc.) 1.5% by mass of sodium methoxide was added to 100% by mass of the mixed oil to a mixed oil obtained by dissolving and mixing the mass% at 60 ° C. The obtained mixture was stirred at 80 ° C. for 60 minutes under a pressure of 26 hPa, and then washed with water, decolorized and deodorized to obtain a transesterified oil and fat.
Lecithin: Lecithin FA (derived from soybean, content of acetone insolubles: 60% by mass or more, manufactured by J-Oil Mills Inc.)
GT-α: pregelatinized acetylated phosphate crosslinked tapioca starch (manufactured by J-Oil Mills Co., Ltd.)
B-α: pregelatinized phosphoric acid crosslinked potato starch (manufactured by J-Oil Mills Co., Ltd.)
CB-10: Pregelatinized regular corn starch (manufactured by J-Oil Mills Inc.)
　油脂組成物は、下記のようにして調製した。 The fat composition was prepared as follows.
＜実施例１～４、６、７、比較例３＞
　食用油脂を攪拌機付きタンクに添加し、７０℃まで加温して攪拌溶解させた。
　次に、上記溶解した食用油脂にレシチンを添加して攪拌溶解させ、油相を調製した。
　続いて、上記油相を攪拌しながらアルファー化澱粉を添加し、均一に分散するまで攪拌を続けた。
　－２℃／分～－１℃／分で４０℃まで攪拌しながら冷却し、アルファー化澱粉を含む油脂組成物を得た。
　油脂組成物をカップに充填し、２０℃にて静置後、実験に使用した。 <Examples 1 to 4, 6, 7 and Comparative Example 3>
Edible oils and fats were added to a tank equipped with a stirrer, heated to 70 ° C. and dissolved by stirring.
Next, lecithin was added to the above-dissolved edible oil and fat, and the mixture was stirred and dissolved to prepare an oil phase.
Subsequently, pregelatinized starch was added while stirring the oil phase, and stirring was continued until the oily phase was uniformly dispersed.
The mixture was cooled with stirring at a temperature of -2 ° C / min to -1 ° C / min to 40 ° C to obtain an oil / fat composition containing pregelatinized starch.
The oil / fat composition was filled in a cup, allowed to stand at 20 ° C., and used for the experiment.
＜実施例５＞
　食用油脂を攪拌機付きタンクに添加し、７０℃まで加温して攪拌溶解させ、油相を調製した。
　続いて、上記油相を攪拌しながらアルファー化澱粉を添加し、均一に分散するまで攪拌を続けた。
　－２℃／分～－１℃／分で４０℃まで攪拌しながら冷却し、アルファー化澱粉を含む油脂組成物を得た。
　油脂組成物をカップに充填し、２０℃にて静置後、実験に使用した。 <Example 5>
Edible oils and fats were added to a tank equipped with a stirrer, heated to 70 ° C. and dissolved by stirring to prepare an oil phase.
Subsequently, pregelatinized starch was added while stirring the oil phase, and stirring was continued until the oily phase was uniformly dispersed.
The mixture was cooled with stirring at a temperature of -2 ° C / min to -1 ° C / min to 40 ° C to obtain an oil / fat composition containing pregelatinized starch.
The oil / fat composition was filled in a cup, allowed to stand at 20 ° C., and used for the experiment.
＜比較例１＞
　食用油脂を攪拌付きタンクに添加し、７０℃まで加温して攪拌溶解させた。
　次に、上記溶解した食用油脂にレシチンを添加して攪拌溶解させ、油相を調製した。
　－２℃／分～－１℃／分で４０℃まで攪拌しながら冷却し、油脂組成物を得た。
　油脂組成物をカップに充填し、２０℃にて静置後、実験に使用した。 <Comparative Example 1>
Edible fat was added to the tank with stirring, heated to 70 ° C., and dissolved by stirring.
Next, lecithin was added to the above-dissolved edible oil and fat, and the mixture was stirred and dissolved to prepare an oil phase.
The mixture was cooled with stirring at a rate of -2 ° C / min to -1 ° C / min to 40 ° C to obtain an oil / fat composition.
The oil / fat composition was filled in a cup, allowed to stand at 20 ° C., and used for the experiment.
＜比較例２＞
　食用油脂を攪拌機付きタンクに添加し、７０℃まで加温して攪拌溶解させた。
　次に、上記溶解した食用油脂にレシチンを添加して攪拌溶解させ、油相を調製した。
　続いて、上記油相を攪拌しながらアルファー化澱粉を添加し、均一に分散するまで攪拌を続け、さらに、水を少しずつ添加し、アルファー化澱粉を徐々に吸水膨潤させた。
　－２℃／分～－１℃／分で４０℃まで攪拌しながら冷却し、アルファー化澱粉を含む油脂組成物を得た。
　油脂組成物をカップに充填し、２０℃にて静置後、実験に使用した。 <Comparative Example 2>
Edible oils and fats were added to a tank equipped with a stirrer, heated to 70 ° C. and dissolved by stirring.
Next, lecithin was added to the above-dissolved edible oil and fat, and the mixture was stirred and dissolved to prepare an oil phase.
Subsequently, the pregelatinized starch was added while stirring the oil phase, stirring was continued until the oily phase was uniformly dispersed, and water was added little by little to gradually absorb and swell the pregelatinized starch.
The mixture was cooled with stirring at a temperature of -2 ° C / min to -1 ° C / min to 40 ° C to obtain an oil / fat composition containing pregelatinized starch.
The oil / fat composition was filled in a cup, allowed to stand at 20 ° C., and used for the experiment.
　油脂組成物の調製時の混合の容易さの評価基準は下記のとおりとした。
３：アルファー化澱粉と食用油脂とを容易に均一混合できる。
２：アルファー化澱粉と食用油脂とを、時間はかかるが均一混合できる。
１：アルファー化澱粉と食用油脂とを、時間をかけても均一混合できない。 The evaluation criteria for the ease of mixing during preparation of the oil / fat composition were as follows.
3: Pregelatinized starch and edible oil / fat can be easily and uniformly mixed.
2: The pregelatinized starch and the edible oil / fat can be uniformly mixed although it takes time.
1: The pregelatinized starch and the edible oil and fat cannot be mixed uniformly over time.
　表１の結果に示されるとおり、本発明の油脂組成物は均一に混合することができる。他方、水分含量が本発明で規定する範囲を超えた比較例２では、アルファー化澱粉がゲル化し、食用油脂と均一に混合することができなかった。 と お り As shown in the results in Table 1, the fat and oil composition of the present invention can be mixed uniformly. On the other hand, in Comparative Example 2 in which the water content exceeded the range specified in the present invention, the pregelatinized starch gelled and could not be uniformly mixed with the edible fat.
（２）ベーカリー製品（パン）の製造
　表２（表２－１～２－３）の組成でドウを調製し、作業中のべたつき具合を評価した。また、ドウを発酵、分割および成型後に焼成してパン（バンズ）を製造し、２日後（Ｄ＋２）および４日後（Ｄ＋４）のパンの食感を評価した。 (2) Production of bakery products (bread) Dough was prepared with the composition shown in Table 2 (Tables 2-1 to 2-3), and the stickiness during the operation was evaluated. In addition, the dough was fermented, divided and molded, and then baked to produce bread (buns), and the texture of the bread after 2 days (D + 2) and 4 days (D + 4) was evaluated.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表２中の成分は下記のとおりである。
　製パン改良剤：商品名「マックスパワー」（株式会社Ｊ－オイルミルズ製）
　ショートニング１：商品名「ファシエ」（株式会社Ｊ－オイルミルズ製） The components in Table 2 are as follows.
Bread maker: Brand name "Max Power" (J-Oil Mills Co., Ltd.)
Shortening 1: Product name "Fashie" (manufactured by J-Oil Mills Inc.)
　ドウの調製、発酵、分割、成型および焼成は、下記のようにして行った。 Preparation, fermentation, division, molding and baking of dough were performed as follows.
＜実施例１－１～７－１、比較例１－１～４－１＞
　表２の配合に従い、ショートニングおよび油脂組成物以外のドウ原料をミキシングボウルに投入し、フックで低速２分、中速４分混捏し、さらにショートニングおよび油脂組成物を投入し、低速２分、中速６分混捏した。
　捏ね上げ温度２８℃のドウを２７℃で６０分発酵させた後、ガス抜きし、その後さらに２７℃で３０分発酵させ、１次発酵ドウを調製した。
　得られた１次発酵ドウを５０ｇに分割し、次いでベンチタイムを２０分取った後、バンズの形に成型した。
　次に、３８℃、相対湿度８５％のホイロに５０分入れて、最終発酵を行った。
　最終発酵後のドウを、上段２００℃、下段２００℃に設定したオーブンに入れて、１０分焼成し、パン（バンズ）を得た。焼成したパンは、室温（２０℃）で放冷した後、ポリエチレン製袋に入れてヒートシーラーで密閉し、室温（２０℃）で保管した。 <Examples 1-1 to 7-1, Comparative Examples 1-1 to 4-1>
According to the composition of Table 2, dough ingredients other than the shortening and the oil and fat composition are put into a mixing bowl, kneaded with a hook at a low speed for 2 minutes and at a medium speed for 4 minutes. Kneaded for 6 minutes at a high speed.
A dough with a kneading temperature of 28 ° C was fermented at 27 ° C for 60 minutes, then degassed, and then further fermented at 27 ° C for 30 minutes to prepare a primary fermented dough.
The obtained primary fermented dough was divided into 50 g, and after taking a bench time for 20 minutes, it was molded into a bun shape.
Next, the final fermentation was carried out by placing the mixture in a stove at 38 ° C. and a relative humidity of 85% for 50 minutes.
The dough after the final fermentation was placed in an oven set at 200 ° C. in the upper stage and 200 ° C. in the lower stage, and baked for 10 minutes to obtain bread (buns). The baked bread was allowed to cool at room temperature (20 ° C.), then put in a polyethylene bag, sealed with a heat sealer, and stored at room temperature (20 ° C.).
　作業中のドウのべたつき具合の評価は、作業者が下記の評価基準に従っておこなった。結果を表２に示す。
３：ドウ表面がべたついておらず、手粉を使用しなくても分割、成型が可能である。
２：一般的なドウのべたつき具合であり、分割、成型に手粉を必要とする。
１：ドウがべたべたとくっつき、分割、成型に手粉を通常より多めに必要とする。 The evaluation of the stickiness of the dough during the work was performed by an operator according to the following evaluation criteria. Table 2 shows the results.
3: The dough surface is not sticky and can be divided and molded without using hand flour.
2: General dough stickiness, requiring hand flour for division and molding.
1: The dough is sticky and requires more hand flour than usual for division and molding.
　パンの食感（食感のソフトさ、ぱさつきのなさ、および口どけの良さ）については、専門パネラー４人により、表３に示す評価基準に従って４段階評価を行い、平均点を評価値とした。結果を表２に示す。
Figure JPOXMLDOC01-appb-T000005
 The texture of the bread (softness of the texture, lack of crispness, and good mouthfeel) was evaluated by four expert panelists in four steps according to the evaluation criteria shown in Table 3, and the average score was used as the evaluation value. . Table 2 shows the results.
Figure JPOXMLDOC01-appb-T000005
　表２の結果に示されるとおり、本発明の油脂組成物を配合した実施例１－１から７－１では、ドウがべたつきにくく、手粉をしなくても扱い易いため、作業性が改善される。また、パンの製造後、時間が経過しても良好な食感が維持させられる。
　他方、アルファー化澱粉を含まない油脂組成物を配合した比較例１－１の場合、ドウのべたつきは手粉を使用することにより改善できるが、パンの良好な食感を長持ちさせられなかった。
　また、水分含量が本発明で規定する範囲を超えた油脂組成物を配合した比較例２－１の場合、ドウがべたついて扱いにくいだけではなく、ドウ中に油脂組成物中のゲル状のアルファー化澱粉が均一に混合できず、作業性が悪かった。また、得られたパンは、アルファー化澱粉が固化してしまい、不均一なパンとなった。固化したアルファー化澱粉は他のクラムよりも硬く、食感が悪いパンとなった。
　アルファー化澱粉含量が本発明で規定する範囲を下回る油脂組成物を配合した比較例３－１の場合、ドウのべたつきは手粉を使用することにより改善できるが、良好な食感を長持ちさせられなかった。
　アルファー化澱粉を単独で配合した比較例４－１の場合は、パンの良好な食感を長持ち効果はやや認められるものの、ドウがべたついて扱いにくく、作業性が悪かった。 As shown in the results of Table 2, in Examples 1-1 to 7-1 in which the oil and fat composition of the present invention was blended, the dough was hard to stick and was easy to handle without hand flour, so that workability was improved. You. In addition, a good texture can be maintained even after a lapse of time after the production of the bread.
On the other hand, in the case of Comparative Example 1-1 in which the oil / fat composition containing no pregelatinized starch was blended, the stickiness of the dough could be improved by using hand flour, but the good texture of bread could not be maintained for a long time.
Further, in the case of Comparative Example 2-1 in which the oil / fat composition having a water content exceeding the range specified in the present invention was used, not only was the dough sticky and it was difficult to handle, but also the gelled alpha in the oil / fat composition was added to the dough. The modified starch could not be uniformly mixed, resulting in poor workability. Further, in the obtained bread, the pregelatinized starch was solidified, resulting in an uneven bread. The solidified pregelatinized starch was harder than the other crumbs and resulted in a poor texture.
In the case of Comparative Example 3-1 in which an oil-and-fat composition having an alpha-starch content lower than the range specified in the present invention, the stickiness of the dough can be improved by using hand flour, but a good texture can be maintained for a long time. Did not.
In the case of Comparative Example 4-1 in which the alpha starch was blended alone, the good texture of the bread and the long-lasting effect were slightly recognized, but the dough was sticky and it was difficult to handle, resulting in poor workability.
（３）パンの硬さ評価
　テクスチャーアナライザーを用いて表５に記載のパン（バンズ）の硬さを測定し評価した。 (3) Evaluation of bread hardness The hardness of bread (buns) shown in Table 5 was measured and evaluated using a texture analyzer.
＜測定方法＞
　バンズの底を５ｍｍ厚でカット後、カット面からさらに２０ｍｍ厚にカットした。
　さらにこれを縦横５０ｍｍにカットし、厚さ２０ｍｍ、縦横５０ｍｍの正四角柱の試料を調製した。
　台上に試料を置き、試料中央にプローブが当たる様に位置調整し、テクスチャーアナライザーにて５０％圧縮時の最大応力を測定した。
　測定は３回行い、その平均値を求め、製造から２日後（Ｄ＋２）から４日後（Ｄ＋４）のパンの硬さ上昇率（（Ｄ＋４）／（Ｄ＋２））を算出した。 <Measurement method>
After cutting the bottom of the bun with a thickness of 5 mm, the bottom was further cut to a thickness of 20 mm from the cut surface.
This was further cut to 50 mm in length and width to prepare a square prism sample having a thickness of 20 mm and a length and width of 50 mm.
The sample was placed on a table, the position was adjusted so that the probe hit the center of the sample, and the maximum stress at 50% compression was measured with a texture analyzer.
The measurement was performed three times, the average value was obtained, and the hardness increase rate ((D + 4) / (D + 2)) of the bread from 2 days (D + 2) to 4 days (D + 4) after production was calculated.
　測定条件は表４に示したとおりである。
Figure JPOXMLDOC01-appb-T000006
 The measurement conditions are as shown in Table 4.
Figure JPOXMLDOC01-appb-T000006
　結果を表５に示す。
Figure JPOXMLDOC01-appb-T000007
 Table 5 shows the results.
Figure JPOXMLDOC01-appb-T000007
　表５に示されるとおり、本発明の油脂組成物を配合して得られた実施例のパンは、比較例のパンと比べて、パンの硬さが上昇しにくく、パンの老化が抑制されていることがわかる。 As shown in Table 5, the bread of the example obtained by blending the oil and fat composition of the present invention has a lower hardness than the bread of the comparative example, and the aging of the bread is suppressed. You can see that there is.
（４）ベーカリー製品（イーストドーナツ）の製造
　表６の組成でドウを調製し、作業中のべたつき具合を評価した。また、ドウを発酵、分割および成型後に油ちょうしてイーストドーナツを製造し、２日後（Ｄ＋２）のイーストドーナツの食感を評価した。
Figure JPOXMLDOC01-appb-T000008
 (4) Production of bakery product (east donut) Dough was prepared with the composition shown in Table 6, and the stickiness during operation was evaluated. Further, the dough was fermented, divided and molded, and then fried to produce an yeast donut. Two days later (D + 2), the texture of the yeast donut was evaluated.
Figure JPOXMLDOC01-appb-T000008
　表６中の成分は、薄力粉をのぞき、表２に記載のものと同じものを使用した。 成分 The components in Table 6 were the same as those shown in Table 2, except for the flour.
＜実施例２－４、比較例１－２＞
　ドウ原料をミキシングボウルに投入し、フックで低速４分、中速８分で混捏した。
　捏ね上げ温度２８℃のドウを２７℃で６０分発酵させた後、ガス抜きし、その後さらに２７℃で３０分発酵させ、１次発酵ドウを調製した。
　得られた１次発酵ドウを５０ｇに分割し、次いでベンチタイムを２０分取った後、バンズの形に成型した。
　次に、３８℃、相対湿度８５％のホイロに５０分入れて、最終発酵を行った。
　最終発酵後のドウを、１８０℃に加熱したフライ油（ＦｒｙＵｐ　２０１、株式会社Ｊ－オイルミルズ製）に投入し、３分揚げてからひっくり返し、さらに３分揚げてから、油切りしイーストドーナツを得た。揚げたイーストドーナツは、室温（２０℃）で放冷した後、ポリエチレン製袋に入れてヒートシーラーで密閉し、室温（２０℃）で保管した。 <Example 2-4, Comparative Example 1-2>
The dough was put into a mixing bowl and kneaded with a hook at a low speed of 4 minutes and at a medium speed of 8 minutes.
A dough with a kneading temperature of 28 ° C was fermented at 27 ° C for 60 minutes, then degassed, and then further fermented at 27 ° C for 30 minutes to prepare a primary fermented dough.
The obtained primary fermented dough was divided into 50 g, and after taking a bench time for 20 minutes, it was molded into a bun shape.
Next, the final fermentation was carried out by placing the mixture in a stove at 38 ° C. and a relative humidity of 85% for 50 minutes.
The dough after the final fermentation is poured into frying oil (FryUp 201, manufactured by J-Oil Mills Co., Ltd.) heated to 180 ° C., fried for 3 minutes, turned upside down, fried for another 3 minutes, and then drained to remove the donut. I got The fried yeast donut was allowed to cool at room temperature (20 ° C.), then put in a polyethylene bag, sealed with a heat sealer, and stored at room temperature (20 ° C.).
　作業中のドウのべたつき具合の評価は、作業者が下記の評価基準に従っておこなった。結果を表６に示す。
３：ドウ表面がべたついておらず、手粉を使用しなくても分割、成型が可能である。
２：一般的なドウのべたつき具合であり、分割、成型に手粉を必要とする。
１：ドウがべたべたとくっつき、分割、成型に手粉を通常より多めに必要とする。 The evaluation of the stickiness of the dough during the work was performed by an operator according to the following evaluation criteria. Table 6 shows the results.
3: The dough surface is not sticky and can be divided and molded without using hand flour.
2: General dough stickiness, requiring hand flour for division and molding.
1: The dough is sticky and requires more hand flour than usual for division and molding.
　イーストドーナツの食感（食感のソフトさ、ぱさつきのなさ、および口どけの良さ）については、専門パネラー４人により、比較例１－１を比較例１－２に読み替えた以外は表３に示す評価基準に従って４段階評価を行い、平均点を評価値とした。結果を表６に示す。 The texture of the yeast donut (soft texture, softness, and good mouthfeel) is shown in Table 3 except that Comparative Example 1-1 was replaced with Comparative Example 1-2 by four expert panelists. Four-step evaluation was performed according to the evaluation criteria shown, and the average score was used as the evaluation value. Table 6 shows the results.
　表６の結果に示されるとおり、本発明の油脂組成物を配合した実施例２－４では、ドウがべたつきにくく、手粉をしなくても扱い易いため、作業性が改善される。また、イーストドーナツの製造後、時間が経過しても良好な食感が維持されていた。
　他方、アルファー化澱粉を含まない油脂組成物を配合した比較例１－２の場合、ドウのべたつきは抑えるために手粉を必要とした。 As shown in the results of Table 6, in Example 2-4 in which the oil / fat composition of the present invention was blended, the dough was hard to stick and was easy to handle without hand flour, so that workability was improved. Also, after the production of the yeast donut, a good texture was maintained over time.
On the other hand, in the case of Comparative Example 1-2 in which the oil or fat composition containing no pregelatinized starch was blended, hand flour was required to suppress the stickiness of the dough.
（５）ベーカリー製品（クッキー）の製造
　表７の組成でドウを調製し、作業中のべたつき具合を評価した。ドウを分割および成型後に焼成してクッキーを製造した。
Figure JPOXMLDOC01-appb-T000009
 (5) Production of bakery products (cookies) Dough was prepared with the composition shown in Table 7, and the stickiness during the operation was evaluated. The dough was divided and molded and then baked to produce cookies.
Figure JPOXMLDOC01-appb-T000009
　表７中の成分は、表６に記載のものと同じものを使用した。 成分 The components in Table 7 were the same as those described in Table 6.
＜実施例２－５、比較例１－３＞
　ドウ原料のうち、ショートニング１と油脂組成物をミキシングボウルに入れて、ビータを取り付けたミキサーにて中速で１分３０秒混捏した。篩った上白糖を更に投入し、中速で１分３０秒混捏した。水を更に加えて、中速で１分３０秒混捏した。穀粉を更に加えて、低速で３０秒混捏し、ドウを得た。ドウをミキシングボウルから取り出し、２８０ｇに分割し、直径約４ｃｍの棒状に成形した。成形したドウをクッキングペーパーで包み、５℃の冷蔵庫で１時間冷やした。冷蔵庫から取り出し、クッキングペーパーを剥がしたドウを包丁で１ｃｍ厚に切り出し、１８０℃に設定したオーブンで１５分焼成した。焼成したクッキーは、室温（２０℃）で放冷した。 <Example 2-5, Comparative Example 1-3>
Among the dough raw materials, the shortening 1 and the oil / fat composition were placed in a mixing bowl and kneaded at a medium speed for 1 minute and 30 seconds by a mixer equipped with a beater. The sieved upper sugar was further charged and kneaded at a medium speed for 1 minute and 30 seconds. Water was further added and kneaded at a medium speed for 1 minute and 30 seconds. The flour was further added and kneaded at a low speed for 30 seconds to obtain a dough. The dough was taken out of the mixing bowl, divided into 280 g, and formed into a rod having a diameter of about 4 cm. The formed dough was wrapped with cooking paper and cooled in a refrigerator at 5 ° C. for 1 hour. The dough was taken out of the refrigerator, the cooking paper was peeled off, and the dough was cut out to a thickness of 1 cm with a kitchen knife and baked in an oven set at 180 ° C. for 15 minutes. The baked cookies were allowed to cool at room temperature (20 ° C.).
　本発明の油脂組成物を配合した実施例２－５では、ドウがべたつかず、包んだクッキングペーパーにもくっつくことがなかった。焼成後のクッキーはサクサクしており、違和感なく食することができた。他方、アルファー化澱粉を含まない油脂組成物を配合した比較例１－３の場合、ドウがべたつき、包んだクッキングペーパーにドウがくっつき、剥がしにくかった。 で は In Example 2-5 in which the oil / fat composition of the present invention was blended, the dough was not sticky and did not stick to the wrapped cooking paper. The baked cookies were crispy and could be eaten without any discomfort. On the other hand, in the case of Comparative Example 1-3 in which the oil / fat composition containing no pregelatinized starch was blended, the dough was sticky, the dough stuck to the wrapped cooking paper, and the peeling was difficult.

Claims (11)

  1. 　アルファー化澱粉および食用油脂を含む油脂組成物であって、
    　前記アルファー化澱粉の含有量が、前記油脂組成物の全質量に対して、２２質量％以上５０質量％未満の範囲であり、
    　前記食用油脂の含有量が、前記油脂組成物の全質量に対して、５０質量％超７８質量％以下の範囲であり、
    　前記油脂組成物中の水分（前記アルファー化澱粉中の水分を除く）の含有量の上限が１質量％である、前記油脂組成物。     An oil and fat composition comprising an alpha-modified starch and an edible oil and fat,
    The content of the pregelatinized starch is in a range of 22% by mass or more and less than 50% by mass with respect to the total mass of the oil / fat composition,
    The content of the edible fat / oil is in a range of more than 50% by mass and 78% by mass or less based on the total mass of the fat / oil composition,
    The said fats and oils composition whose upper limit of content of the water | moisture content in the said fats and oils composition (except the water | moisture content in the said pregelatinized starch) is 1 mass%.
  2. 　前記アルファー化澱粉が、１）および２）をアルファー化処理してなる澱粉から選ばれる１種または２種以上である、請求項１に記載の油脂組成物。
    １）トウモロコシ澱粉、甘藷澱粉、馬鈴薯澱粉、タピオカ澱粉、サゴ澱粉、小麦澱粉および米澱粉からなる群から選ばれる未加工澱粉
    ２）前記未加工澱粉にヒドロキシプロピル化、アセチル化、架橋、酸化および酸処理からなる群から選ばれる１種または２種以上の加工処理が施されてなる加工澱粉。     The oil / fat composition according to claim 1, wherein the pregelatinized starch is one or more selected from starch obtained by pregelatinizing 1) and 2).
    1) Raw starch selected from the group consisting of corn starch, sweet potato starch, potato starch, tapioca starch, sago starch, wheat starch and rice starch 2) Hydroxypropylation, acetylation, crosslinking, oxidation and acidification of the raw starch A processed starch which has been subjected to one or more types of processing selected from the group consisting of processing.
  3. 　前記加工澱粉が、前記未加工澱粉に架橋処理を含む加工処理が施されてなる加工澱粉である、請求項２に記載の油脂組成物。 The oil and fat composition according to claim 2, wherein the modified starch is a modified starch obtained by subjecting the unmodified starch to a treatment including a crosslinking treatment.
  4. 　レシチンを前記油脂組成物の全質量に対して０．０１質量％以上２質量％以下含有し、
    　前記アルファー化澱粉の含有量が、前記油脂組成物の全質量に対して、２２質量％以上４９．９９質量％未満の範囲であり、
    　前記食用油脂の含有量が、前記油脂組成物の全質量に対して、５０質量％超７７．９９質量％以下の範囲である、
    請求項１から３のいずれか一項に記載の油脂組成物。     Lecithin contains 0.01% by mass or more and 2% by mass or less based on the total mass of the oil and fat composition,
    The content of the pregelatinized starch is in a range of 22% by mass or more and less than 49.99% by mass with respect to the total mass of the oil / fat composition,
    The content of the edible oil / fat is in a range of more than 50% by mass and 79.99% by mass or less based on the total mass of the oil / fat composition,
    The fat and oil composition according to any one of claims 1 to 3.
  5. 　ベーカリー製品用である、請求項１から４のいずれか一項に記載の油脂組成物。 The fat or oil composition according to any one of claims 1 to 4, which is used for a bakery product.
  6. 　請求項１から５のいずれか一項に記載の油脂組成物を含むドウ。 A dough containing the oil or fat composition according to any one of claims 1 to 5.
  7. 　請求項６に記載のドウを加熱して得られるベーカリー製品。 A bakery product obtained by heating the dough according to claim 6.
  8. 　パン類である、請求項７に記載のベーカリー製品。 The bakery product according to claim 7, which is a bread.
  9. 　請求項１から５のいずれか一項に記載の油脂組成物の製造方法であって、
    Ａ）前記食用油脂を含む流動状の油相を準備する工程；および
    Ｂ）工程Ａで準備した前記油相中に前記アルファー化澱粉を添加して混合する工程
    を含む、前記製造方法。     It is a manufacturing method of the fats-and-oils composition according to any one of claims 1 to 5,
    A) the production method, comprising: A) preparing a fluid oil phase containing the edible oil and fat; and B) adding the pregelatinized starch to the oil phase prepared in Step A and mixing.
  10. 　請求項７または８に記載のベーカリー製品の製造方法であって、
    ａ）請求項１から５のいずれか一項に記載の油脂組成物を準備する工程；
    ｂ）工程ａで準備した前記油脂組成物を含むドウ原料を混合して前記ドウを製造する工程；
    および
    ｃ）工程ｂで得られた前記ドウを加熱する工程
    を含む、前記製造方法。     It is a manufacturing method of the bakery product of Claim 7 or 8, Comprising:
    a) a step of preparing the fat or oil composition according to any one of claims 1 to 5;
    b) mixing the dough raw material containing the oil and fat composition prepared in step a to produce the dough;
    And c) heating the dough obtained in step b).
  11. 　ドウのべたつきを抑制する方法であって、ドウ原料に、請求項１から５のいずれか一項に記載の油脂組成物を混合することを含む、前記方法。
          A method for suppressing the stickiness of a dough, comprising mixing the fat or oil composition according to any one of claims 1 to 5 with a dough raw material.
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JP2012157342A (en) * 2011-02-03 2012-08-23 Riken Vitamin Co Ltd Batter powder for non-fried food, and non-fried food using the same
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