JP7644599B2 - Oil and fat composition for bakery mix, bakery mix, method for producing bakery mix, dough for bakery products, method for producing dough for bakery products, bakery product, and method for producing bakery product - Google Patents

Description

The present invention relates to an oil and fat composition for bakery mixes, a bakery mix, a method for producing a bakery mix, dough for bakery products, a method for producing dough for bakery products, a bakery product, and a method for producing a bakery product.

Fats and oils play an important role in determining the texture of bakery products. For example, technologies have been developed that use palm-based oils and oils, extremely hardened oils, and other fats and oils in bakery products to improve workability during production and the quality of the bakery products produced.

For example, Patent Document 1 discloses an oil for kneading that is a blend of palm stearin and palm-based oil and fat, in which the POO content is 20% by weight or less, the POP content is 20% by weight or less, and the trisaturated triglyceride content is 7 to 20% by weight. This results in good plasticity over an unprecedented wide temperature range, and even without containing an emulsifier or hardened oil, the oil for kneading has good workability when kneaded into bread dough (workability during bread making, etc.), and the texture of the baked bread and other products is also good.

Patent Document 2 discloses a plastic water-in-oil emulsion for roll-in that contains 6 to 20% by weight of highly hardened high erucic rapeseed oil, 5 to 50% by weight of fats and oils that are liquid at room temperature, and has an SFC of 30% to 50% at 10°C and 10% or more at 35°C, allowing for smooth folding into dough and no quality problems even in the temperature environment of distribution at room temperature.

Patent Document 3 also discloses an oil and fat composition for kneading into baked goods that contains 70 to 100% by mass of oil, and contains 70% by mass or more of a low melting point fraction obtained by fractionating palm oil and/or an oil and fat (oil and fat A) obtained by further processing the low melting point fraction obtained by fractionating palm oil. This allows the production of baked goods that melt easily in the mouth and have a reduced oily feel.

Furthermore, Patent Document 4 discloses a doughnut mix that contains 2 to 10% by mass of solid oils and fats with a melting point of 30 to 80°C, 2 to 10% by mass of liquid oils and fats with a melting point of 25°C or lower, and 2 to 10% by mass of powdered oils and fats, and thus provides doughnuts that have excellent shape retention when formed into a dough and a chewy texture.

JP 2005-278594 A JP 2010-233547 A JP 2017-216894 A JP 2014-14320 A

As mentioned above, technologies are being developed to improve workability during production and the quality of bakery products by using oils and fats such as palm-based oils and extremely hardened oils in bakery products, but in the majority of technologies the oils and fats used are kneaded or folded into the dough (see Patent Documents 1 to 3). In addition, there is a technology in which oils and fats are added to doughnut mixes, as in Patent Document 4, but further technological improvements are desired.

Therefore, the main objective of this technology is to provide an oil and fat composition for bakery mixes that can produce bakery products with good texture, such as melt-in-the-mouth feel, crumbly feeling, and crispiness.

As a result of intensive research by the present inventors to solve the above problems, they have succeeded in producing bakery products with good textures such as melt-in-the-mouth, crumbling feeling, and crispiness by mixing an oil composition containing specific oils and fats in a specific ratio with powdered ingredients (hereinafter also referred to as powdered ingredients) containing ingredients necessary for bakery mixes such as grain flours and starches during the production of bakery mixes, rather than kneading or folding the composition into dough, and have thus completed the present technology.

That is, in the present technology, first, extremely hardened oil: 2 to 15 mass %,
Palm-derived oils and fats (excluding palm-derived oils and fats belonging to the above-mentioned extremely hardened oils): 20 to 60% by mass;
Liquid oil (excluding the liquid oil belonging to the palm-derived oils and fats): 25 to 78% by mass;
Provided is an oil and fat composition for bakery mixes, which is to be mixed with powdered ingredients of the bakery mixes.
In the oil and fat composition for bakery mixes according to the present technology, the palm-derived oil and fat may have an iodine value of 50 or more.
In the oil and fat composition for bakery mixes according to the present technology, the palm-derived oil and fat may be a low melting point fraction.

Next, the present technology provides a bakery mix containing the oil and fat composition for bakery mixes according to the present technology.
In the bakery mix according to the present technology, the content of the oil and fat composition for bakery mixes can be 0.1 to 20% by mass.
The bakery mix according to the present technology can be produced by carrying out a mixing step of mixing the oil and fat composition for bakery mix according to the present technology with a powdered ingredient.

The present technology also provides a dough for bakery products using the bakery mix according to the present technology.
The dough for bakery products according to the present technology includes a step of producing a bakery mix by mixing the fat and oil composition for bakery mixes according to the present technology with a powder ingredient;
producing a dough for bakery products using the bakery mix;
It can be manufactured by carrying out the above steps.

The present technology further provides a bakery product using the bakery mix according to the present technology or the dough for bakery products according to the present technology.
The bakery product according to the present technology includes a step of producing a bakery mix by mixing the fat and oil composition for bakery mix according to the present technology with a powder ingredient;
producing a dough for bakery products using the bakery mix;
Producing a bakery product using the dough for bakery products;
It can be manufactured by carrying out the above steps.

This technology makes it possible to produce bakery products with good texture, including melt-in-the-mouth feel, crumbly texture, and crispness.

The following describes a preferred embodiment for implementing the present technology. Note that the embodiment described below is an example of a representative embodiment of the present technology, and is not intended to narrow the scope of the present technology.

<Oil and fat composition for bakery mixes>
The fat and oil composition for bakery mixes according to the present technology contains (1) extremely hardened oil, (2) palm-derived fat and oil (excluding palm-derived fat and oil belonging to the extremely hardened oil), and (3) liquid oil (excluding liquid oil belonging to the palm-derived fat and oil). The fat and oil composition for bakery mixes according to the present technology is not a fat and oil for kneading or folding into dough, but is a fat and oil composition that is used by mixing with powder ingredients of bakery mixes. Each fat and oil ingredient will be described in detail below.

(1) Extremely hydrogenated oil The oil and fat composition for bakery mixes according to the present technology contains 2 to 15% by mass of extremely hydrogenated oil. If the content of extremely hydrogenated oil is less than 2% by mass or more than 15% by mass, the texture of the produced bakery products, such as melting in the mouth, crumbling feeling, and crispiness, will be poor.

In the present technology, the extremely hardened oil refers to one or a combination of two or more types of oils and fats that have been hydrogenated to add hydrogen to almost all of the double bonds of the unsaturated fatty acids. Here, the hydrogenation method can be performed by a known method. Examples of the hydrogenation method include a method of adding hydrogen to the double bonds of the unsaturated fatty acids using a metal catalyst such as nickel. Examples include extremely hardened rice oil, extremely hardened rapeseed oil, extremely hardened high erucic rapeseed oil, extremely hardened soybean oil, extremely hardened corn oil, extremely hardened safflower oil, extremely hardened sunflower oil, extremely hardened cottonseed oil, extremely hardened palm oil, extremely hardened beef tallow oil, and extremely hardened lard oil, and these can be used alone or in combination of two or more types. In the present technology, the extremely hardened oil is preferably palm extremely hardened oil obtained by hydrogenating palm-derived oils and fats. By using extremely hardened palm oil, the melt-in-the-mouth texture, crumbling feeling, crispiness, and other textures of the bakery products produced can be further improved.

The content of the extremely hydrogenated oil in the oil and fat composition for bakery mixes according to the present technology can be freely set within the range of 2 to 15% by mass, but is preferably 3 to 13.5% by mass, and more preferably 4 to 12% by mass. By setting the content of the extremely hydrogenated oil within this range, the texture of the produced bakery products, such as melt-in-the-mouth feel and crunchy texture, can be further improved.

(2) Palm-derived oils and fats (excluding palm-derived oils and fats that belong to the above-mentioned extremely hardened oils; the same applies below)
The oil and fat composition for bakery mixes according to the present technology contains 20 to 60% by mass of palm-derived oil and fat. If the palm-derived oil and fat content is less than 20% by mass or more than 60% by mass, the bakery products produced will have poor texture, such as melting in the mouth, crumbling feeling, and crispiness.

In the present technology, the palm-derived oil is an oil extracted from palm fruits, and can be one or more of unrefined palm oil, refined palm oil obtained by refining unrefined palm oil by a physical or chemical refining method, palm fractionated oil obtained by fractionating unrefined or refined palm oil one or more times, etc., which can be used in combination. The fractionation method is not particularly limited, and can be, for example, a solvent fractionation method using a solvent such as hexane or acetone, or a dry fractionation method without using a solvent, and a refining process such as decolorization and deodorization can be performed after fractionation. Specific examples of palm fractionated oil include palm olein, palm stearin, palm mid fraction (PMF), etc. In the present technology, the palm-derived oil is preferably a low melting point fraction, and preferably has an ascending melting point of 30°C or less, more preferably 24°C or less. Specifically, for example, palm olein is preferable. By using palm olein, the texture of the bakery products produced can be further improved, such as melting in the mouth and crumbling and crispiness.

The palm-derived oil content in the oil composition for bakery mixes according to the present technology can be freely set within the range of 20 to 60% by mass, but is preferably 25 to 55% by mass, and more preferably 30 to 50% by mass. By setting the palm-derived oil content within this range, the texture of the produced bakery products, such as melt-in-the-mouth feel and crunchy texture, can be further improved.

In the present technology, the iodine value of the palm-derived oil is not particularly limited as long as it does not impair the effects of the present technology, but is preferably 50 or more, more preferably 53 to 67, and even more preferably 55 to 65. The iodine value can also be adjusted by combining two or more types of palm-derived oil (for example, a palm-derived oil of 50 or less and a palm-derived oil of 50 or more). By using palm-derived oil with an iodine value of 50 or more, the melt-in-the-mouth texture, crumbling feeling, crispness, etc. of the produced bakery products can be further improved.

(3) Liquid oil (excluding the liquid oil belonging to the palm-derived oils and fats category mentioned above; the same applies below)
The oil and fat composition for bakery mixes according to the present technology contains 25 to 78% by mass of liquid oil. If the liquid oil content is less than 25% by mass or more than 78% by mass, the texture of the produced bakery products, such as melting in the mouth, crumbling feeling, and crispiness, will be poor.

In the present technology, the liquid oil is an oil that is liquid at room temperature (25°C). For example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, fish oil, algae oil, etc. can be used. In addition, hydrogenated oils and fats, esterified oils of glycerin and fatty acids, transesterified oils, fractionated oils and fats, etc. can also be used as appropriate. Furthermore, it may be extracted from plants that have been bred using genetic recombination technology. For example, in the case of rapeseed oil, sunflower oil, safflower oil, soybean oil, etc., oils and fats obtained from high oleic type varieties with an increased oleic acid content can be used. In addition, a mixed oil and fat combining two or more of these oils and fats can be used.

The liquid oil content in the oil and fat composition for bakery mixes according to the present technology can be freely set within the range of 25 to 78% by mass, but is preferably 35 to 75% by mass, and more preferably 40 to 70% by mass. By setting the liquid oil content within this range, the texture of the produced bakery products, such as melt-in-the-mouth feel and crumbling/crispy texture, can be further improved.

(4) Others The oil and fat composition for bakery mixes according to the present technology may contain, as necessary, for example, antioxidants such as tocopherol and ascorbic acid fatty acid esters; antifoaming agents such as silicone; emulsifiers such as polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and organic acid monoglycerides; and food additives that can be used in edible oils and fats, such as flavorings, colorants, and flavorings, as long as the effects of the present technology are not impaired.

The fat and oil composition for bakery mixes according to the present technology can be produced by mixing the various materials described above in a predetermined ratio by a conventional method. Specifically, the fat and oil composition for bakery mixes according to the present technology can be produced by mixing the various materials and melting the fat and oil crystals while stirring and homogenizing at a predetermined temperature.

<Bakery Mix>
The bakery mix according to the present technology contains the above-mentioned oil and fat composition for bakery mix according to the present technology. The content of the oil and fat composition for bakery mix in the bakery mix according to the present technology is not particularly limited as long as it does not impair the effects of the present technology, but is preferably 0.1 to 20% by mass, more preferably 0.5 to 17% by mass, even more preferably 1 to 15% by mass, and even more preferably 3 to 12% by mass. By making the content of the oil and fat composition for bakery mix in the bakery mix according to the present technology 0.1 to 20% by mass, the melt-in-the-mouth texture, crumbling feeling, crispness, etc. of the produced bakery product can be further improved.

In addition to the fat and oil composition for bakery mixes according to the present technology described above, the bakery mix according to the present technology can contain one or more of the materials and additives used in general bakery mixes in any combination. For example, the bakery mix according to the present technology can contain grain flours such as wheat flour, rye flour, barley flour, rice flour, soy flour, oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, corn flour, etc.; starches (including modified starches); protein materials such as soy protein, wheat gluten, egg powder, and skim milk powder; dietary fiber; carbohydrates such as starch hydrolysates, dextrin, glucose, sucrose, oligosaccharides, and maltose; salts such as salt and calcium carbonate; leavening agents, thickeners, emulsifiers, enzymes, pH adjusters, vitamins, yeast food, sweeteners, spices, seasonings, minerals, colorants, flavorings, etc., as appropriate.

The bakery mix according to the present technology can be produced by mixing the various materials described above in a predetermined ratio by a conventional method. Specifically, the bakery mix according to the present technology can be produced by performing a process of mixing the fat composition for bakery mix with the powdered material for bakery mix. For example, the fat composition for bakery mix may be mixed with a powdered material in which the main grain flours or starches of the bakery mix and other materials are mixed in advance, or the fat composition for bakery mix may be mixed with a powdered material consisting only of grain flours or starches, and then the remaining materials may be mixed. In the present technology, a method of mixing the fat composition for bakery mix with a powdered material in which the main grain flours or starches of the bakery mix and other materials are mixed in advance is preferred. By mixing the grain flours or starches and other materials in advance, it becomes easier to mix them more uniformly. In addition, the bakery mix according to the present technology can be produced by separately mixing the various ingredients of the fat composition for bakery mix with powder ingredients so as to obtain the above-mentioned composition of fat composition for bakery mix. In the present technology, it is preferable to mix the fat composition for bakery mix prepared in advance with the powder ingredients. Preparing the fat composition for bakery mix in advance makes it easier to mix more uniformly. More preferably, the step is to mix the powder ingredients in which the main grain flours or starches of the bakery mix and other ingredients are mixed in advance with the fat composition for bakery mix prepared in advance.

<Dough for bakery products>
The dough for bakery products according to the present technology is characterized by using the bakery mix according to the present technology described above. That is, the dough for bakery products according to the present technology is a dough produced using the bakery mix according to the present technology.

The dough for bakery products according to this technology can be distributed in a refrigerated, chilled, frozen, or other state, i.e., in the form of refrigerated batter, frozen batter, refrigerated dough balls, shaped refrigerated dough, frozen dough balls, shaped frozen dough, frozen dough that has been proofed, etc.

The dough for bakery products according to the present technology can be produced by freely selecting a general method for producing dough for bakery products. Specifically, for example, the dough for bakery products according to the present technology can be produced by at least performing the process of producing the bakery mix described above and the process of producing dough for bakery products using the bakery mix. The process of producing dough for bakery products using a bakery mix can be, for example, by mixing and kneading the bakery mix according to the present technology with liquid ingredients such as water and whole eggs, and other ingredients as necessary, and performing primary fermentation, division, shaping, secondary fermentation, etc. as appropriate as necessary. In addition, general methods for producing dough for bakery products, such as the all-in-mix method, separate mixing method, co-mixing method, refrigerated fermentation method, straight method, no-time method, etc., can also be selected as appropriate.

<Bakery products>
The bakery product according to the present technology is characterized by using the bakery mix or dough for bakery products according to the present technology described above. That is, the bakery product according to the present technology is a bakery product manufactured using the bakery mix or dough for bakery products according to the present technology.

Examples of bakery products related to this technology include breads such as bread, yeast donuts, pizza, and Chinese steamed buns, as well as confectioneries such as muffins, cake donuts, scones, waffles, cookies, sables, biscuits, sponge cakes, pies, pancakes, butter cakes, and castella cakes.

The bakery products according to the present technology can be produced by freely selecting a general method for producing bakery products. Specifically, for example, the bakery products according to the present technology can be produced by at least performing the steps of producing the bakery mix described above, producing the dough for bakery products described above, and producing a bakery product using the dough for bakery products. In the step of producing a bakery product using the dough for bakery products, for example, the dough for bakery products according to the present technology can be subjected to primary fermentation, division, shaping, secondary fermentation, etc. as necessary, and heated to produce a bakery product. The heating method is not particularly limited, and one or more heating methods such as baking, steaming, deep frying, microwave heating, etc. can be freely selected and used as long as they do not impair the effects of the present technology.

The present invention will be described in more detail below based on examples. Note that the examples described below are representative examples of the present technology, and should not be construed as narrowing the scope of the present technology.

<Experimental Example 1>
In Experimental Example 1, the effects of producing bakery products using bakery mixes containing different compositions of fat and oil compositions for bakery mixes and the timing of mixing the fat and oil compositions on the melting in the mouth and texture (crumbly feeling) of the produced bakery products were investigated. In Experimental Example 1, muffins were produced as an example of the bakery products.

(1) Production of fat composition for bakery mix and muffin mix Powder materials were added to a commercially available mixer in the ratio shown in Table 1 below and mixed until uniform to prepare a fat-free muffin mix. The fat material was mixed based on the ratio shown in Table 2 below, heated to 80°C, and stirred uniformly to melt the fat crystals, to produce a fat composition for bakery mix. The fat-free muffin mix and the fat composition for bakery mix cooled to 60°C or less were added to a commercially available mixer and mixed until uniform to produce a muffin mix. The amount of fat composition for bakery mix in the muffin mix was 7% by mass. The liquid oil was canola oil (Showa Sangyo Co., Ltd.), the palm-derived fat was palm olein (IV60) (Showa Sangyo Co., Ltd.), and the extremely hardened oil was palm extremely hardened oil (Yokoseki Oil & Fat Co., Ltd.).

(2) Production of bakery products [Examples 1 to 12, Comparative Examples 2 to 5]
100 parts by mass of the muffin mix prepared above, 40 parts by mass of whole eggs, and 15 parts by mass of water were added to a mixer (Max Watts 325, KitchenAid), and mixed at low speed for 1 minute and at medium-low speed for 1 minute. Furthermore, 10 parts by mass of salad oil and 24 parts by mass of water were added, and mixed at low speed for 1 minute and at medium-low speed for 1 minute to prepare muffin dough. A flat beater was used for mixing. The prepared muffin dough was dispensed into muffin cups (K-6 (45H) ATK, Ito Kei Pack Sangyo Co., Ltd.) in 50 g portions, and baked at 190 ° C. for 20 minutes using an oven (AX-SP300-R, Sharp) to produce muffins.

[Comparative Example 1]
Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5, except that 93 parts by mass of an oil-free muffin mix was used instead of the muffin mix produced above, and 7 parts by mass of an oil composition having the composition shown in Table 2 (prepared by mixing the oil and fat materials, heating to 80°C, and melting the oil and fat crystals while stirring and homogenizing) was added at the same time as the salad oil.

(3) Evaluation The produced muffins were allowed to cool to room temperature, and then subjected to a sensory evaluation of melting in the mouth and texture (crumbly feeling). The sensory evaluation was performed by a panel of 10 people according to the following criteria, and the average score was calculated.

[Melting in the mouth]
5: No roughness or stickiness, very good 4: Little roughness or stickiness, good 3: Some roughness or stickiness, but good 2: Some roughness or stickiness, bad 1: Very roughness or stickiness, very bad

[Texture (crumbly)]
5: Strong sense of disintegration, very good 4: Some sense of disintegration, good 3: Somewhat weak sense of disintegration, but somewhat good 2: Weak sense of disintegration, bad 1: No sense of disintegration, very bad

(4) Results The evaluation results are shown in Table 2 below.

(5) Observations As shown in Table 2, Examples 1 to 12, in which the content of the extremely hardened oil was within the range of 2 to 15% by mass, the content of the palm-derived oil was within the range of 20 to 60% by mass, and the content of the liquid oil was within the range of 25 to 78% by mass, and in which the oil and fat composition for bakery mixes was mixed with the powder ingredients when producing the bakery mix, showed good results in terms of melting in the mouth and texture.

On the other hand, even when the same oil and fat composition as in Example 2 was used, Comparative Example 1, in which the oil and fat composition was kneaded into the dough during the production of the dough for bakery products, had poor melt-in-the-mouth and texture.

In addition, Comparative Example 2, which did not use extremely hardened oil, Comparative Example 3, which contained more than 15% by mass of extremely hardened oil, Comparative Example 4, which did not use palm-derived oil, and Comparative Example 5, which did not use liquid oil and contained more than 60% by mass of palm-derived oil, also had poor melt-in-the-mouth and texture.

<Experimental Example 2>
In Experimental Example 2, the influence of the bakery products produced using the oil-and-fat composition for bakery mixes using palm-derived oils and fats having different iodine values on the melt-in-the-mouth and texture of the produced bakery products was investigated. In Experimental Example 2, muffins were also produced as an example of the bakery products.

(1) Production of fat and oil composition for bakery mixes and muffin mixes Based on the formulations shown in Table 3 below, fat and oil compositions for bakery mixes and muffin mixes were produced in the same manner as in Experimental Example 1. The liquid oil used was canola oil (Showa Sangyo Co., Ltd.), and the extremely hardened oil used was extremely hardened palm oil (Yokoseki Yushi Co., Ltd.). As palm-derived fats and oils, PMF (IV48), refined palm oil (IV53), and palm olein (IV56) from Taiyo Yushi Co., Ltd., and palm olein (IV64, IV67) from Showa Sangyo Co., Ltd. were used.

(2) Production of bakery products [Examples 13 to 17]
Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5 of Experimental Example 1.

(3) Evaluation A sensory evaluation was carried out in the same manner as in Experimental Example 1 with respect to melting in the mouth and texture (disintegration).

(4) Results The evaluation results are shown in Table 3 below.

(5) Observations As shown in Table 3, it was found that Examples 14 to 17, which used palm-derived fats and oils with an iodine value of 50 or more, were superior in terms of meltability in the mouth and texture compared to Example 13, which used palm-derived fats and oils with an iodine value of less than 50. From this result, it was found that the use of palm-derived fats and oils with an iodine value of 50 or more can further improve the meltability in the mouth and texture of the produced bakery products.

<Experimental Example 3>
In Experimental Example 3, the influence of the difference in the content of the fat and oil composition for bakery mixes in the bakery mix on the melting in the mouth and the texture (crumbly feeling) of the produced bakery product was examined. In Experimental Example 3, muffins were also produced as an example of the bakery product.

(1) Production of fat and oil composition for bakery mixes and muffin mixes Based on the formulations shown in Table 4 below, fat and oil compositions for bakery mixes and muffin mixes were produced in the same manner as in Experimental Example 1, except that the blending amount of fat and oil composition for bakery mixes in the muffin mix was changed as shown in Table 4. The fat and oil materials used were the same as in Experimental Example 1.

(2) Production of bakery products [Examples 18 to 24]
Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5 of Experimental Example 1.

(3) Evaluation A sensory evaluation was carried out in the same manner as in Experimental Example 1 with respect to melting in the mouth and texture (disintegration).

(4) Results The evaluation results are shown in Table 4 below.

(5) Discussion As shown in the results of Example 18 in Table 4, even when the content of the fat and oil composition for bakery mixes in the bakery mix was 0.5% by mass, the melting in the mouth and texture of the produced bakery product were satisfactory, but as the content increased, the evaluation of melting in the mouth and texture improved. From this result, it was found that the lower limit of the content of the fat and oil composition for bakery mixes in the bakery mix according to the present technology is preferably 0.1% by mass, more preferably 0.5% by mass, even more preferably 1% by mass, and even more preferably 3% by mass.

As shown in the results of Examples 23 and 24, even when the content of the oil composition for bakery mix in the bakery mix was 15% by mass or more, the melting in the mouth and texture were sufficiently satisfactory. However, when the content exceeded 15% by mass, the evaluation of the melting in the mouth and texture gradually decreased as the content increased. In addition, when the oil composition for bakery mix was contained in the bakery mix at 20% by mass, oil stains sometimes occurred during storage of the bakery mix. From these results, it was found that the upper limit of the content of the oil composition for bakery mix in the bakery mix according to the present technology is preferably 20% by mass, more preferably 17% by mass, even more preferably 15% by mass, and even more preferably 12% by mass.

<Experimental Example 4>
In Experimental Example 4, the influence of the type of liquid oil or the type of extremely hardened oil blended in the oil and fat composition for bakery mixes on the melting in the mouth and the texture (crumbly feeling) of the produced bakery products was investigated. In Experimental Example 4, muffins were also produced as an example of the bakery products.

(1) Production of fat and oil composition for bakery mixes and muffin mixes Based on the formulations shown in Table 5 below, fat and oil compositions for bakery mixes and muffin mixes were produced in the same manner as in Experimental Example 1. The canola oil, corn oil, high oleic sunflower oil, and palm olein (IV60) used were from Showa Sangyo Co., Ltd., the rice oil was from Boso Oil Co., Ltd., and the hardened oils were all from Yokoseki Oil Co., Ltd.

(2) Production of bakery products [Examples 25 to 30]
Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5 of Experimental Example 1.

(3) Evaluation A sensory evaluation was carried out in the same manner as in Experimental Example 1 with respect to melting in the mouth and texture (disintegration).

(4) Results The evaluation results are shown in the following Table 5. In addition, in the following Table 5, the results of Example 2 of the above Experimental Example 1 are also shown for comparison.

(5) Discussion As shown in the results of Examples 25 to 27 in Table 5, even when the type of liquid oil blended in the oil-and-fat composition for bakery mixes was changed, the evaluation results of the melt-in-the-mouth and texture of the produced bakery products were as good as the evaluation results of Example 2. As shown in the results of Examples 28 to 30, regarding the extremely hardened oil blended in the oil-and-fat composition for bakery mixes, the evaluation results of Example 2 using extremely hardened palm oil were better than those of the cases using extremely hardened rapeseed oil, high erucic acid rapeseed extremely hardened oil, or extremely hardened soybean oil. From these results, it was found that it is preferable to use extremely hardened palm oil as the extremely hardened oil.

<Experimental Example 5>
In Experimental Example 5, the effects of producing bakery products using bakery mixes containing different compositions of fat and oil compositions for bakery mixes and the timing of mixing the fat and oil compositions on the melting in the mouth and the texture (crispyness) of the produced bakery products were investigated. In Experimental Example 5, a cake donut was produced as an example of the bakery product.

(1) Production of fat composition for bakery mix and cake donut mix Powder materials were added to a commercially available mixer in the ratio shown in Table 6 below and mixed until uniform to prepare a cake donut mix without fats and oils. Based on the ratio shown in Table 7, fat composition for bakery mix and cake donut mix were produced in the same manner as in Experimental Example 1. The amount of fat composition for bakery mix in the cake donut mix was 7% by mass. The fat material used was the same as in Experimental Example 1.

(2) Production of bakery products [Examples 31 to 40, Comparative Examples 7 to 10]
100 parts by mass of cake donut mix, 5 parts by mass of whole eggs, 4 parts by mass of starch syrup, and 22 parts by mass of water were added to a mixer (KTM-10, Kanto Mixing Machinery Co., Ltd.), and mixed at low speed for 1 minute to obtain a mixture. The mixture was further mixed at medium-low speed for 2.5 minutes to prepare a cake donut dough. The cake donut dough was molded into a circular ring shape using a cutter (cutter size 48 mm). The thus obtained circular cake donut dough was fried in 180°C oil (NEW Fry Oil SI, J Oil Mills Co., Ltd.) for 4 minutes to produce a circular cake donut.

[Comparative Example 6]
Cake donuts were produced in the same manner as in Examples 31 to 40 and Comparative Examples 7 to 10, except that 93 parts by mass of a cake donut mix without added fats or oils was used instead of 100 parts by mass of the cake donut mix produced above, and 7 parts by mass of the oil composition having the composition shown in Table 7 was added during dough preparation.

(3) Evaluation After the produced cake donuts were allowed to cool to room temperature, sensory evaluations were performed on melting in the mouth and texture (crispy). The sensory evaluation of melting in the mouth was performed in the same manner as in Experimental Example 1, and the sensory evaluation of texture (crispy) was performed by 10 panelists according to the following criteria, and the average score was calculated.

[Texture (crispy)]
5: Very crisp, very good 4: Crisp, good 3: Slightly weak crispness, but somewhat good 2: Weak crispness, bad 1: No crispness, very bad

(4) Results The evaluation results are shown in Table 7 below.

(5) Discussion As shown in Table 7, Examples 31 to 40, in which the content of the extremely hardened oil was within the range of 2 to 15% by mass, the content of the palm-derived oil was within the range of 20 to 60% by mass, and the content of the liquid oil was within the range of 25 to 78% by mass, and in which the oil-and-fat composition for bakery mixes was mixed with the powder ingredients when producing the bakery mix, showed good results in terms of melting in the mouth and texture.

On the other hand, even when the same oil and fat composition as in Example 33 was used, Comparative Example 6, in which the oil and fat composition was kneaded into the dough during the production of the dough for bakery products, had poor melt-in-the-mouth and texture.

In addition, Comparative Example 7, which did not use extremely hardened oil, Comparative Example 8, which contained more than 15% by mass of extremely hardened oil, Comparative Example 9, which did not use palm-derived oil, and Comparative Example 10, which did not use liquid oil and contained more than 60% by mass of palm-derived oil, also had poor melt-in-the-mouth and texture.

<Experimental Example 6>
In Experimental Example 6, the influence of the bakery products produced using the oil-and-fat composition for bakery mixes using palm-derived oils and fats with different iodine values on the melting in the mouth and texture (crispyness) of the produced bakery products was investigated. In Experimental Example 6, a cake donut was also produced as an example of the bakery product.

(1) Production of fat and oil composition for bakery mixes and cake donut mix Based on the formulations shown in Table 8 below, fat and oil compositions for bakery mixes and cake donut mixes were produced in the same manner as in Experimental Example 5. The fat and oil materials used were the same as in Experimental Example 2.

(2) Production of bakery products [Examples 41 to 45]
Cake donuts were produced in the same manner as in Examples 31 to 40 and Comparative Examples 7 to 10 of Experimental Example 5.

(3) Evaluation A sensory evaluation was carried out in the same manner as in Experimental Example 5 regarding melting in the mouth and texture (crispy).

(4) The results are shown in Table 8.

(5) Discussion As shown in Table 8, it was found that Examples 42 to 45, which used palm-derived fats and oils with an iodine value of 50 or more, were superior in terms of meltability in the mouth and texture compared to Example 41, which used palm-derived fats and oils with an iodine value of less than 50. From this result, it was found that the use of palm-derived fats and oils with an iodine value of 50 or more can further improve the meltability in the mouth and texture of the produced bakery products.

<Experimental Example 7>
In Experimental Example 7, the influence of the difference in the content of the fat and oil composition for bakery mix in the bakery mix on the melting in the mouth and the texture (crispyness) of the produced bakery product was examined. In Experimental Example 7, a cake donut was also produced as an example of the bakery product.

(1) Production of fat and oil composition for bakery mixes and cake donut mix Based on the formulations shown in Table 9 below, fat and oil compositions for bakery mixes and cake donut mixes were produced in the same manner as in Experimental Example 5, except that the blending amount of fat and oil composition for bakery mixes in the cake donut mix was changed as shown in Table 9. The fats and oils used were the same as in Experimental Example 1.

(2) Production of bakery products [Examples 46 to 52]
Cake donuts were produced in the same manner as in Examples 31 to 40 and Comparative Examples 7 to 10 of Experimental Example 5.

(3) Evaluation A sensory evaluation was carried out in the same manner as in Experimental Example 5 regarding melting in the mouth and texture (crispyness).

(4) Results The evaluation results are shown in Table 9 below.

(5) Discussion As shown in the results of Example 46 in Table 9, even when the content of the fat and oil composition for bakery mixes in the bakery mix was 0.5% by mass, the melting in the mouth and texture of the produced bakery product were satisfactory, but as the content increased, the evaluation of melting in the mouth and texture improved. From this result, it was found that the lower limit of the content of the fat and oil composition for bakery mixes in the bakery mix according to the present technology is preferably 0.1% by mass, more preferably 0.5% by mass, even more preferably 1% by mass, and even more preferably 3% by mass.

As shown in the results of Examples 51 and 52, even when the content of the oil composition for bakery mix in the bakery mix was 15% by mass or more, the melting in the mouth and texture were sufficiently satisfactory. However, when the content exceeded 15% by mass, the evaluation of the melting in the mouth and texture gradually decreased as the content increased. In addition, when the oil composition for bakery mix was contained in the bakery mix at 20% by mass, oil stains sometimes occurred during storage of the bakery mix. From these results, it was found that the upper limit of the content of the oil composition for bakery mix in the bakery mix according to the present technology is preferably 20% by mass, more preferably 17% by mass, even more preferably 15% by mass, and even more preferably 12% by mass.

<Experimental Example 8>
In Experimental Example 8, the influence of the type of liquid oil or the type of extremely hardened oil blended in the oil and fat composition for bakery mixes on the melting in the mouth and the texture (crispyness) of the bakery products produced was investigated. In Experimental Example 8, a cake donut was produced as an example of the bakery product.

(1) Production of fat and oil composition for bakery mixes and cake donut mix Based on the formulations shown in Table 10 below, fat and oil compositions for bakery mixes and cake donut mixes were produced in the same manner as in Experimental Example 5. The canola oil, high oleic sunflower oil, and palm olein (IV60) used were from Showa Sangyo Co., Ltd., and the hardened oils were all from Yokoseki Oils and Fats Co., Ltd.

(2) Production of bakery products [Examples 53 and 54]
Cake donuts were produced in the same manner as in Examples 31 to 40 and Comparative Examples 7 to 10 of Experimental Example 5.

(3) Evaluation A sensory evaluation was carried out in the same manner as in Experimental Example 1 with respect to melting in the mouth and texture (crispy).

(4) Results The evaluation results are shown in the following Table 10. In addition, in the following Table 10, the results of Example 33 of the above Experimental Example 5 are also shown for comparison.

(5) Discussion As shown in the results of Example 53 in Table 10, even when the type of liquid oil blended in the oil composition for bakery mixes was changed, the evaluation results of the melting in the mouth and texture of the produced bakery products were as good as the evaluation results of Example 33. As shown in the results of Example 54, the evaluation results of Example 33, which used extremely hardened palm oil, were better than those of the case where extremely hardened rapeseed oil was used as the extremely hardened oil blended in the oil composition for bakery mixes. From these results, it was found that it is preferable to use extremely hardened palm oil as the extremely hardened oil.

Claims (8)

Hardened oil: 2 to 15% by mass;
Palm-derived oils and fats (excluding palm-derived oils and fats belonging to the above-mentioned extremely hardened oils): 20 to 60% by mass;
Liquid oil (excluding the liquid oil belonging to the palm-derived oils and fats): 25 to 78% by mass;
An oil and fat composition for bakery mixes, to be mixed with powdered ingredients of a bakery mix. The oil and fat composition for bakery mixes according to claim 1, wherein the palm-derived oil and fat has an iodine value of 50 or more. The oil and fat composition for bakery mixes according to claim 1 or 2, wherein the palm-derived oil and fat is a low melting point fraction. A bakery mix containing the oil and fat composition for bakery mixes according to any one of claims 1 to 3. The bakery mix according to claim 4, containing 0.1 to 20% by mass of the oil and fat composition for bakery mixes. A method for producing a bakery mix, comprising a mixing step of mixing the oil and fat composition for bakery mixes according to any one of claims 1 to 3 with a powdered ingredient. A step of producing a bakery mix by mixing the oil and fat composition for bakery mixes according to any one of claims 1 to 3 with a powder ingredient;
producing a dough for bakery products using the bakery mix;
A method for producing dough for bakery products, comprising: A step of producing a bakery mix by mixing the oil and fat composition for bakery mixes according to any one of claims 1 to 3 with a powder ingredient;
producing a dough for bakery products using the bakery mix;
Producing a bakery product using the dough for bakery products;
A method for producing a bakery product comprising: