WO2020066862A1 - Composition d'huile/matière grasse - Google Patents

Composition d'huile/matière grasse 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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WIPO (PCT)
Prior art keywords
oil
fat
mass
starch
dough
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PCT/JP2019/036866
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English (en)
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
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Priority to JP2020549096A priority Critical patent/JP7422081B2/ja
Publication of WO2020066862A1 publication Critical patent/WO2020066862A1/fr

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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.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

La présente invention concerne une composition d'huile/matière grasse qui, lorsqu'elle est mélangée avec une matière première de pâte, peut améliorer l'aptitude au façonnage tout en supprimant l'adhésivité de la pâte. Cette composition d'huile/matière grasse contient de l'amidon prégélatinisé et une huile/matière grasse alimentaire, et est caractérisée par sa teneur en amidon prégélatinisé entre 22 et moins de 50 % en masse par rapport à la masse totale de la composition d'huile/matière grasse, la teneur en huile/matière grasse alimentaire est comprise entre plus de 50 et 78 % en masse par rapport à la masse totale de la composition d'huile/matière grasse, et la limite maximale de la teneur en eau de la composition d'huile/matière grasse (à l'exclusion de l'eau contenue dans l'amidon prégélatinisé) est de 1 % en masse.
PCT/JP2019/036866 2018-09-28 2019-09-20 Composition d'huile/matière grasse WO2020066862A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001120195A (ja) * 1999-10-29 2001-05-08 Honen Corp 油脂α化澱粉質およびこれを用いた食品
JP2012157342A (ja) * 2011-02-03 2012-08-23 Riken Vitamin Co Ltd ノンフライ食品用バッター粉および該バッター粉を用いたノンフライ食品
JP2014073079A (ja) * 2012-10-02 2014-04-24 Tsukishima Foods Industry Co Ltd 焼菓子、焼菓子の製造法、及び焼菓子用油脂組成物
WO2016046867A1 (fr) * 2014-09-26 2016-03-31 松谷化学工業株式会社 Produit de boulangerie avec une excellente aptitude à être tranché et procédé de production associé

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001120195A (ja) * 1999-10-29 2001-05-08 Honen Corp 油脂α化澱粉質およびこれを用いた食品
JP2012157342A (ja) * 2011-02-03 2012-08-23 Riken Vitamin Co Ltd ノンフライ食品用バッター粉および該バッター粉を用いたノンフライ食品
JP2014073079A (ja) * 2012-10-02 2014-04-24 Tsukishima Foods Industry Co Ltd 焼菓子、焼菓子の製造法、及び焼菓子用油脂組成物
WO2016046867A1 (fr) * 2014-09-26 2016-03-31 松谷化学工業株式会社 Produit de boulangerie avec une excellente aptitude à être tranché et procédé de production associé

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
HIRAOKA, KAORI ET AL.: "Bread with starch, Improvement in quality of confectionery", A TECHNICAL JOURNAL ON FOOD CHEMISTRY & CHEMICALS, vol. 17, no. 10, 1 October 2001 (2001-10-01), pages 30 - 34 *
KOBAYASHI, ISAO: "New possibility of food starch", A TECHNICAL JOURNAL ON FOOD CHEMISTRY & CHEMICALS, vol. 30, no. 5, 1 May 2014 (2014-05-01), pages 31 - 34 *

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