JP7704540B2 - Bakery fat composition - Google Patents

Description

The present invention relates to a bakery fat composition for use in a melted state.

When producing bakery dough, plastic fats are usually used because of their effect on gluten in bread dough and because creaming properties are required in confectionery dough.

However, in large-scale bakery product factories, fats and oils that are in a fluid state or melted at room temperature may be used in terms of convenience in measuring and adding ingredients when producing bakery dough.
Here, in large-scale factories for bakery products, mixers with temperature control equipment are often used when kneading bakery dough. Since this temperature control equipment uses a refrigerant to cool the wall of the mixer, the temperature of the wall of the mixer is low to nearly 0°C. If plastic fats are used as bakery fats, the plastic fats will adhere to the wall because they can only be used below their melting point, causing the problem that they cannot be mixed homogeneously into soft dough.

In addition, large-scale factories that manufacture bakery products often use horizontal mixers when kneading bakery dough. Due to the mechanical characteristics of these mixers, they tend to produce softer dough than vertical mixers, especially for bread dough, and because the temperature control equipment of horizontal mixers uses a refrigerant to cool the walls of the mixer, the temperature of the mixer walls is low, approaching 0°C. Therefore, if plastic fats are used as bakery fats, they will adhere to the walls because they can only be used below their melting point, and it will be difficult to mix them homogeneously into the soft dough.

For this reason, when using a horizontal mixer, fats and oils that are in a fluid state or melted fats and oils at room temperature are sometimes used.
When fats and oils in a fluid state at room temperature or melted fats and oils are used, a method is generally used in which starch-containing dough is first prepared and then the fats and oils are added to the dough, because if the fats and oils are added from the beginning of mixing, the fats and oils will solidify during the long mixing period, making it difficult to obtain a good bakery dough, and there is a problem that gluten will not be produced, particularly in the case of bread dough.

Examples of the above-mentioned technologies related to oils and fats that are in a fluid state at room temperature include a fluid oil and fat composition for bread making (Patent Document 1) that is obtained by cooling heated and melted oil and fats to precipitate crystals until they show a specific solid fat index, and adding and mixing an emulsifier with a specific particle size or less, and a fluid oil and fat composition that contains 80 to 100 mass % of an oil phase having a specific SFC, which contains an oil and fat obtained by interesterifying soft palm oil and extremely hardened oil in the oil phase (Patent Document 2).

However, the fluid oil and fat composition for bread making described in Patent Document 1 requires the use of a synthetic emulsifier, which runs counter to the recent trend toward reducing the use of food additives, including synthetic emulsifiers, due to the growing health consciousness in recent years. In addition, the use of a synthetic emulsifier has the drawback of impairing the flavor of bakery products.

The fluid oil composition described in Patent Document 2 has the drawback that it does not flow when used in low temperatures such as winter, resulting in poor workability. Patent Document 2 also describes the use of the fluid oil composition described in the same document in creamy foods, but if this fluid oil composition is melted and added to and mixed with starch-containing dough, it is difficult for the starch-containing dough and the fluid oil composition to mix, so it takes too long to make bakery dough, and the bakery products made by baking the bakery dough have the drawbacks of poor melting in the mouth, no dampness, a hard texture, a rough internal phase, and a lack of volume.

On the other hand, as a prior art using the above-mentioned melted oil and fat, Patent Document 3 can be mentioned. Patent Document 3 discloses a method for producing bread dough, which is characterized by kneading wheat flour, melted oil and fat, yeast, and water.
Patent Document 3 describes that fats and oils that can be used in the above-mentioned production method are those that are solid at room temperature and have a melting point of 30 to 45° C., such as palm oil, beef tallow, milk fat, lard, hardened oils thereof, rapeseed oil, soybean oil, rice oil, corn oil, cottonseed oil, sunflower oil, safflower oil, coconut oil, palm kernel oil, and hardened oils such as fish oil. However, Patent Document 3 only describes a comparison between the case where these fats and oils are added after melting and the case where they are used without melting, or a comparison with liquid oils, and the only effect of adding them in liquid form is that fish eyes are less likely to occur, and no consideration is given at all to differences due to the fat and oil composition.

A prior art that uses melted fats and oils and an invention that refers to a fat and oil composition has been proposed, which uses a fat and oil composition that contains 51% by mass or more of fat and oil obtained by transesterifying palm soft oil based on the oil phase, and the SFC of the oil phase is 25 to 60 at 10°C, 15 to 35 at 20°C, and 10 to 25 at 30°C (Patent Document 4). This fat and oil composition makes it possible to produce bakery products that are not sticky, have a moist texture, and have a soft mouthfeel, but it has a problem that it is difficult to mix into the dough, particularly when using a horizontal mixer, because it does not have sufficient solidification properties. In addition, because the fat and oil solidification properties are insufficient, there are problems with the dough becoming sticky and the volume decreasing slightly, particularly depending on the type of bread dough.

Japanese Unexamined Patent Publication No. 59-017937 JP 2006-115724 A Japanese Patent Application Publication No. 08-196197 JP 2010-081819 A

Therefore, an object of the present invention is to provide an oil and fat composition that has good oil and fat mixability during the production of bakery dough, particularly in a horizontal mixer, suppresses stickiness of the bakery dough, and enables the production of bakery products that are large in volume, have high softness, and have an excellent internal phase.
Another object of the present invention is to provide a method for producing bakery dough that has good oil and fat mixing properties during the production of bakery dough, is capable of producing bakery products that are large in volume, have high softness, and have an excellent internal phase, and is also less sticky.

As a result of various investigations conducted by the inventors to achieve the above object, they discovered that the above problem can be solved by adding in a molten state an oil composition that has improved oil solidification properties, particularly at low temperatures, to a starch-containing dough.

That is, the present invention provides a bakery fat and oil composition in which the SFC of the oil phase is 60-75% at 0°C and 5-15% at 40°C, and which is to be blended in a melted state with starch-containing dough.

The present invention also provides bakery dough containing the above-mentioned bakery oil and fat composition, and a bakery product which is a heated product of the bakery dough.

The present invention also provides a method for producing bakery dough, which is characterized by adding a bakery fat composition in a melted state, in which the SFC of the oil phase is 60-75% at 0°C and 5-15% at 40°C, to a starch-containing dough and mixing.

The bakery fat and oil composition of the present invention has good fat and oil mixability when melted and added to starch-containing dough, suppresses stickiness of bakery dough, and enables the production of bakery products that are large in volume, have high softness, and have an excellent internal phase.
According to the method for producing bakery dough of the present invention, it is possible to produce bakery products that have a soft texture, large volume, and excellent internal structure, while maintaining good oil and fat mixability during the production of the bakery dough and suppressing stickiness of the bakery dough.

Hereinafter, the bakery fat and oil composition of the present invention (hereinafter also referred to as "the fat and oil composition of the present invention") will be described.
In the oil and fat composition of the present invention, the SFC of the oil phase is 60 to 75% at 0°C and 5 to 15% at 40°C.
When the oil phase of the oil or fat composition of the present invention has an SFC within the above range, when the molten oil or fat composition is added to and mixed with a starch-containing dough, the molten oil or fat composition quickly solidifies and is kneaded homogeneously into the starch-containing dough.

Here, in the oil phase of the oil and fat composition of the present invention, if either the SFC at 0°C or 40°C is smaller than the lower limit of the above range, when the melted oil and fat composition is added to and mixed with the starch-containing dough, it takes time for the melted oil and fat composition to solidify, so that it takes too long for it to be kneaded into the starch-containing dough, i.e., the oil and fat mixability is deteriorated. Furthermore, the obtained bakery dough is likely to be sticky and difficult to handle. In the case of bread dough, the dough is difficult to handle, such as having poor extensibility. Furthermore, the obtained bakery product, in the case of confectionery, has a dull texture. In addition, the internal phase becomes thick and the volume is likely to decrease, and this tendency is particularly strong in bread.

Furthermore, if either one of the SFCs at 0° C. and 40° C. is greater than the upper limit of the above range in the oil phase of the oil and fat composition of the present invention, when the melted oil and fat composition is added to and mixed with a starch-containing dough, the starch and fat are not mixed homogeneously and remain as grains in the bakery dough, i.e., the oil and fat mixability is deteriorated.
This deterioration in fat and oil mixing is more noticeable in horizontal mixers than in vertical mixers. Furthermore, the resulting bakery dough has poor physical properties because the solidified fat and oil composition is too hard, which damages the structure of the starch-containing dough, and in particular in the case of bread dough, the extensibility is deteriorated. As a result, the resulting bakery products have a thick film and a heavy texture in the case of confectionery. In addition, the internal phase is rough and the volume is easily reduced, and this tendency is particularly strong in bread.

To further improve the mixability with dough, the SFC of the oil phase of the oil or fat composition of the present invention is preferably 64 to 75%, more preferably 68 to 75%, at 0°C.
From the viewpoint of further improving the mixability with dough and suppressing the stickiness of dough, the SFC of the oil phase of the oil composition of the present invention is preferably 6 to 12%, more preferably 6 to 8%, at 40°C.

The SFC is measured as follows: First, the oil phase is kept at 60° C. for 30 minutes to completely melt it, and then kept at 0° C. for 30 minutes to solidify it. Next, it is kept at 25° C. for 30 minutes to perform tempering, and then kept at 0° C. for 30 minutes. This is then kept at each SFC measurement temperature (0° C., 10° C., 15° C., 20° C., 25° C., 30° C., 35° C., 40° C., and 60° C.) for 30 minutes in sequence, and the SFC is measured.
In order to obtain the above SFC, various edible fats and oils may be mixed in any desired ratio.
Specifically, various vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao butter, shea butter, mango kernel oil, monkey fat and illipe fat, various animal oils and fats such as beef tallow, milk fat, lard, fish oil and whale oil, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and interesterification can be used in the present invention. One or more types selected from these can be used.

It is preferable that the content of S2M in the oil phase is 25 to 50 mass % and the mass ratio of SMS to SSM (SMS/SSM) is 2.0 to 7.5, in order to impart appropriate solidification properties to the oil and fat composition of the present invention.
In particular, the content of S2M in the oil phase is preferably 30 to 45% by mass, and more preferably 30 to 40% by mass.
The mass ratio of SMS to SSM (SMS/SSM) is preferably from 2.4 to 6.5, and more preferably from 4.5 to 6.5.

In the above S2M, SMS, and SSM, S represents a saturated fatty acid, and M represents a monounsaturated fatty acid. S2M represents a triglyceride in which two saturated fatty acids and one monounsaturated fatty acid are bound to glycerin. SMS represents a symmetric triglyceride in which a saturated fatty acid is bound to the 1st and 3rd positions of glycerin and a monounsaturated fatty acid is bound to the 2nd position. Furthermore, SSM represents an asymmetric triglyceride in which a saturated fatty acid is bound to the 1st and 2nd positions of glycerin and a monounsaturated fatty acid is bound to the 3rd position, or a monounsaturated fatty acid is bound to the 1st position and a saturated fatty acid is bound to the 2nd and 3rd positions.

In addition, the oil and fat composition of the present invention preferably contains palm-based oil as a main component, since it has good solidification properties and flavor. Specifically, the oil and fat composition of the present invention preferably uses palm-based oil in an amount of 50% by mass or more, more preferably 70% by mass or more, more preferably 90% by mass or more, and most preferably 100% by mass, of the total oil and fat contained therein.

The palm-based oils and fats refer to palm oil and processed oils and fats obtained by subjecting palm oil to one or more treatments selected from hydrogenation, fractionation, and interesterification.
In addition, when palm-based fats and oils are contained as part of the blended oils of the interesterified oil, the amount of the palm-based fats and oils contained therein is also included in the content of the palm-based fats and oils mentioned above.
In the present invention, it is preferable to use palm oil and palm fractionated hard part oil in combination, since this provides a particularly high effect.

In addition, it is preferable that the bakery fat composition of the present invention is substantially free of randomly transesterified fats and oils, in order to enhance the solidification properties of the fats and oils, and in particular, to improve the fat and oil mixability at low temperatures.
Incidentally, "substantially free" means that the random interesterified oil is contained in the oil phase at 7% by mass or less, and more preferably at 5% by mass or less.

In the present invention, the amount of fat or oil that is liquid at 25° C. in the oil phase is preferably 15% by mass or less, more preferably 5% by mass or less, in order to enhance the solidification property of the fat or oil and to improve the fat or oil mixability, and also to prevent the bakery dough from becoming sticky.
Specific examples of fats and oils that are liquid at 25° C. include fats and oils that are liquid at room temperature, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, coconut oil, and palm kernel oil. Other examples include fractionated soft oils of solid fats and oils, such as palm fractionated soft oil and palm superolein, and processed fats and oils such as transesterification of various fats and oils and fatty acids.
In addition, when the oil and fat composition of the present invention contains an ester-exchanged oil and fat, regardless of the raw material of the ester-exchanged oil and fat, if the ester-exchanged oil and fat is liquid at 25°C, the total amount of the ester-exchanged oil and fat is counted as the amount of liquid oil.

The bakery fat and oil composition of the present invention has an oil phase with a melting point of 36° C. or higher, preferably 37° C. or higher, and more preferably 38° C. or higher, which provides better fat and oil mixability.
The upper limit of the melting point of the oil phase is preferably 47° C. or lower, more preferably 44° C. or lower.
In the present invention, the oil phase refers to the above-mentioned oils and fats as well as oil-soluble components. In the bakery oil and fat composition of the present invention, the melting point of the oil phase is the slip melting point, and can be measured by the method described in the Standard Methods for Analysis of Fats, Oils and Related Compounds established by the Japan Oil Chemists' Society.

The oil phase content in the oil and fat composition of the present invention is 80 to 100% by mass, preferably 90 to 100% by mass, and more preferably 99% to 100% by mass.
The content of the aqueous phase in the oil or fat composition of the present invention is preferably 0 to 20% by mass, more preferably 0 to 10% by mass, and most preferably 0 to 1% by mass. In the present invention, the smaller the aqueous phase, the more preferable.
If the oil phase content of the oil and fat composition of the present invention is less than 80% by mass, i.e., if the aqueous phase component is 20% by mass or more, the bakery dough tends to become excessively soft and sticky due to the influence of moisture, resulting in poor workability.
The amount of the aqueous phase components includes not only water but also the amounts of water-soluble components.

The bakery fat composition of the present invention is preferably in the form of a water-in-oil type in which fat is the continuous phase, rather than a fat-in-oil emulsion or other fat-in-oil composition in which fat is the dispersed phase, because when the fat-in-oil composition contains water, it can be easily dispersed in dough and the effects of the present invention, particularly the effects of improving mixability with dough, suppressing stickiness of dough, and increasing the volume of bakery products, can be more easily obtained.

The oil and fat composition of the present invention can improve the oil and fat solidification properties, so it is preferable that the composition of the present invention does not substantially contain an emulsifier. Here, "substantially does not contain an emulsifier" means that the amount of emulsifier in the oil and fat composition is preferably 2 mass% or less. More preferably, it is 1 mass% or less, and most preferably, it is not contained.

Furthermore, it is preferable that the oil and fat composition of the present invention is substantially free of synthetic emulsifiers, since this is in line with the trend to reduce the use of food additives, including synthetic emulsifiers, due to the growing health consciousness in recent years. "Substantially free of synthetic emulsifiers" means that the amount of synthetic emulsifier in the oil and fat composition of the present invention is 1% by mass or less. More preferably, it is 0.2% by mass or less, and most preferably, it is free of synthetic emulsifiers.

Examples of the emulsifiers include synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan monoglyceride. Examples of non-synthetic emulsifiers include lecithin and lysolecithin.

The bakery fat and oil composition of the present invention may contain other ingredients other than fats and oils, water, and emulsifiers, if necessary. Examples of other ingredients include sugars such as white sugar, granulated sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, starch syrup, oligosaccharides, reducing sugars, and honey, starches and processed starches such as corn starch, tapioca starch, potato starch, wheat starch, rice starch, and glutinous rice starch, thickening stabilizers such as xanthan gum, sodium alginate, guar gum, locust bean gum, and carrageenan, colorants such as eggs, β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, dextrin, casein, whey, cream, skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole condensed milk, skim condensed milk, concentrated milk, pure fresh cream, whipping cream (compound cream), and plant-based ingredients. Examples of materials that can be used include milk and dairy products such as whipping cream and whey minerals, cheeses such as natural cheese, processed cheese, cream cheese, Gouda cheese, and Cheddar cheese, raw alcohol, distilled alcohol such as shochu, whiskey, vodka, and brandy, brewed alcohol such as wine, sake, and beer, various liqueurs, inorganic salts, table salt, cacao and cacao products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bittering agents, acidulants, pH adjusters, shelf life enhancers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavorings, food ingredients such as vegetables, meat, and seafood, plant and animal extracts such as consommé and bouillon, and food additives.
Any amount of materials other than the fats and oils, water, and emulsifiers may be used as long as it does not impair the object of the present invention, but the total amount of the materials in the bakery fat and oil composition is preferably 30% by mass or less, more preferably 10% by mass or less, and even more preferably 5% by mass or less.

Next, a preferred method for producing the above-mentioned bakery fat and oil composition will be described.
In this production method, first, an oil phase having an SFC of 60 to 75% at 0° C. and 5 to 15% at 40° C. is dissolved, and if necessary, an aqueous phase is mixed and emulsified to obtain an oil composition.
The sterilization method may be a batch method in a tank or a continuous method using a plate type heat exchanger or a scraped surface type heat exchanger.
Next, cooling, preferably rapid plasticization, is carried out. This rapid plasticization can be carried out using a closed type continuous scraped tubular cooler (A unit) such as a Combinator, Votator, Perfector, or Chemtator, a plate type heat exchanger, or a combination of an open type cooler such as a Diacooler and a Complexor.
Following these devices, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.

A gas phase such as nitrogen or air may be added during any of the steps of producing the above-mentioned bakery fat and oil composition.

The bakery fat and oil composition of the present invention is used for blending in a melted state with a starch-containing dough, which is a dough kneaded with bakery ingredients containing starch and water.
Examples of the starches include wheat flours such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, and germ flour; other grain flours such as rye flour, barley flour, and rice flour; nut flours such as almond flour, hazelnut flour, cashew nut flour, oat flour, and pine nut flour; starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch; and chemically modified starches obtained by subjecting these starches to one or more treatments selected from enzyme treatment, gelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, and grafting treatment.
In the present invention, it is desirable to use wheat flour in an amount of preferably 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass, of the starches.

The content of the water in the starch-containing dough is preferably 30 to 150 parts by mass, and more preferably 50 to 100 parts by mass, per 100 parts by mass of starch.
The above water includes natural water, tap water, and also the water contained in the other materials listed below.

In the present invention, the above-mentioned oil and fat composition is added in a melted state in an amount of preferably 5 to 30 parts by mass, more preferably 5 to 25 parts by mass, and most preferably 5 to 20 parts by mass, per 100 parts by mass of starch used in the starch-containing dough, and mixed to produce bakery dough.
In the present invention, by using 5 parts by mass or more of the above-mentioned melted oil and fat composition per 100 parts by mass of starch used in the starch-containing dough, the amount of oil and fat in the bakery dough is ensured, making it easier to produce a dough that has extensibility and good workability, and by using 30 parts by mass or less, softening of the bakery dough is suppressed and it is less likely to adhere to the production equipment, particularly a horizontal mixer, so that the dough also tends to have good workability.

In the present invention, blending in a melted state with a starch-containing dough refers to mixing with the starch-containing dough in a fluid state. The melted state may be the state immediately before adding to the starch-containing dough. As described above, the oil and fat composition of the present invention preferably has an oil phase with a melting point of 36° C. or higher, and the oil and fat composition is preferably melted by heating and blended with the starch-containing dough.
The melting temperature of the above-mentioned oil and fat composition is preferably 40 to 65°C, more preferably 45 to 60°C, and most preferably 50 to 55°C. In the present invention, by setting the melting temperature of the oil and fat composition to 40°C or higher, the oil and fat crystals are unlikely to precipitate, so that the melted state of the oil and fat composition can be maintained and the workability is likely to be good. On the other hand, by setting the temperature of the oil and fat composition to 65°C or lower, problems such as the dough temperature increasing, the dough viscosity decreasing, and even the viscosity increasing when starch is gelatinized are unlikely to occur. Furthermore, in the case of bread dough, yeast contained in the starch-containing dough is unlikely to be exposed to high temperatures, and poor fermentation can be prevented. Here, the melting temperature refers to the temperature of the oil and fat composition immediately before it is added to the starch-containing dough.

The oil composition of the present invention is preferably for use in a horizontal mixer. Specifically, the oil composition of the present invention is preferably used in a horizontal mixer by being mixed with a starch-containing dough. A horizontal mixer refers to, for example, a mixer having an agitator shaft extending in the horizontal direction. An example of a mixer having an agitator shaft extending in the horizontal direction is an example in which the agitator that mixes the starch-containing dough is continuous with or fixed to a rotating shaft extending in the horizontal direction and rotates around the rotating shaft. The horizontal direction here refers to, for example, a direction approximately perpendicular to the vertical direction. It is preferable that the temperature control equipment of the horizontal mixer is a type that cools the wall surface with a refrigerant.

The bakery dough and its manufacturing method, as well as the bakery product of the present invention, are described below. All of the matters described below are applicable to the description of the bakery fat composition of the present invention. In addition, all of the matters described above as the description of the bakery fat composition are applicable to the following description of the bakery dough and its manufacturing method, as well as the bakery product.
The bakery dough of the present invention will now be described.
The bakery dough of the present invention is a bakery dough containing the bakery oil and fat composition of the present invention, and more specifically, is a bakery dough obtained by adding the bakery oil and fat composition of the present invention to a starch-containing dough kneaded with bakery ingredients containing starches and water, and further mixing.

The type of bakery dough referred to in the present invention includes any bread dough or confectionery dough. For example, bread dough includes bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, bun dough, hard roll dough, sweet roll dough, Danish dough, pastry dough, savory bread dough, French bread dough, yeast donut dough, steamed bread dough, etc., and confectionery dough includes pie dough, yeast pie dough, English muffin dough, choux dough, cake donut dough, butter cake dough, sponge cake dough, cookie dough, hard biscuit dough, waffle dough, scone dough, steamed cake dough, etc.
In the present invention, bread dough using yeast is preferred in that the effects of the present invention can be more effectively obtained.

The yeast may be dry yeast, fresh yeast, yeast for refrigerated bread, yeast for frozen bread, etc. In the present invention, one or more selected from these may be used. The content of yeast in the bread dough of the present invention is not particularly limited, but is preferably 1.5 to 10 parts by mass in the case of fresh yeast, and preferably 0.5 to 4 parts by mass in the case of dry yeast, per 100 parts by mass of starches in the bread dough. It is also preferable that the starch-containing dough to which the oil and fat composition of the present invention is added contains yeast in a ratio of preferably 1.5 to 10 parts by mass in the case of fresh yeast, and preferably 0.5 to 4 parts by mass in the case of dry yeast, per 100 parts by mass of starches.

The bakery dough of the present invention may contain other materials in addition to the fat and oil composition of the present invention, starches, water and yeast, if necessary.
Examples of such other materials include dietary fibers such as alginic acid, alginates, xanthan gum, guar gum, locust bean gum, carrageenan, pectin, carboxymethylcellulose, agar, and glucomannan; kneading oil and fat compositions other than the above-mentioned bakery oil and fat composition of the present invention; roll-in oil and fats, flower paste, butter cream, sugars and sweeteners, thickening stabilizers, coloring agents such as β-carotene, caramel, and red koji pigment; antioxidants such as tocopherol and tea extract; dextrin, casein, whey, cream, Skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, skimmed condensed milk, concentrated milk, pure fresh cream, whipping cream (compound cream), vegetable whipping cream and other milk and dairy products; natural cheese, processed cheese, cream cheese, Gouda cheese, Cheddar cheese and other cheeses; whole eggs, raw egg yolks, raw egg whites, pasteurized whole eggs, pasteurized egg yolks, pasteurized egg whites, salted whole eggs, salted egg yolks, salted egg whites, sweetened whole eggs, sweetened egg yolks, sweetened egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks and other eggs; raw alcohol, shochu, whiskey, Distilled alcoholic beverages such as vodka and brandy, brewed alcoholic beverages such as wine, sake, and beer, various liqueurs, glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartaric acid fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactate, stearyl alcohol, glyceryl acetate ... Examples of the other materials include emulsifiers such as sodium oyl lactate, polyoxyethylene sorbitan monoglyceride, and lecithin, leavening agents, inorganic salts, salt, baking powder, dough improvers, cacao and cacao products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bittering agents, acidulants, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavorings, food ingredients such as vegetables, meat, and seafood, plant and animal extracts such as consommé and bouillon, and food additives. Other materials can be used as desired as long as they do not impair the object of the present invention, but preferably can be used in a range of 200 parts by mass or less in total per 100 parts by mass of the starches. The starch-containing dough may also contain various materials listed above and below as other materials that may be contained in the bakery dough. When the starch-containing dough contains the other ingredients, the preferred amount of the other ingredients is similarly 200 parts by mass or less in total per 100 parts by mass of the starch.

In addition, examples of the above-mentioned "oil and fat composition for kneading other than the bakery oil and fat composition of the present invention" include plastic oil and fat compositions, butter, powdered oil and fats, and the like.
When an oil-and-fat composition for kneading other than the above-mentioned bakery oil-and-fat composition of the present invention is used, the content is preferably 0 to 30 parts by mass, more preferably 0 to 10 parts by mass, and most preferably none is used, relative to 100 parts by mass of the starches used in the bakery dough of the present invention. Similarly, when the above-mentioned starch-containing dough contains an oil-and-fat composition for kneading other than the bakery oil-and-fat composition, the preferred amount of the oil-and-fat composition for kneading other than the bakery oil-and-fat composition is preferably 0 to 30 parts by mass, more preferably 0 to 10 parts by mass, and most preferably none is used, relative to 100 parts by mass of the starches in the starch-containing dough.

Examples of the sugars and sweeteners include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, invert sugar liquid sugar, sucrose-bound starch syrup, oligosaccharides, reducing sugars, polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, honey, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, and licorice, and one or more selected from these can be used.

The method for producing the bakery dough of the present invention will now be described.
One of the features of the method for producing bakery dough of the present invention is that a bakery fat and oil composition having an SFC of the oil phase of 60 to 75% at 0°C and 5 to 15% at 40°C is added in a melted state to a starch-containing dough and mixed.
The melting temperature of the oil or fat composition is as described above.

When the bakery dough of the present invention is bread dough, the kneading temperature is preferably 20°C to 30°C, more preferably 25°C to 28°C. If the kneading temperature is less than 20°C, it is likely to have a negative effect on the subsequent fermentation process. If the kneading temperature exceeds 30°C, the solidification of the oil and fat composition in the bakery dough is delayed, making it necessary to mix for a longer period of time, which is likely to have a negative effect on the texture of the bakery product produced by heating the bakery dough.

When the bakery dough of the present invention is bread dough, a bread-making method can be appropriately selected from the following methods: quick-bread method, straight method, sponge dough method, liquid dough method, sourdough method, sake dough method, hop dough method, sponge dough method, Chorleywood method, continuous bread-making method, refrigerated dough method, frozen dough method, etc.
Here, as described above, the fat and oil composition for bakery of the present invention has excellent fat and oil mixing properties when a horizontal mixer is used, and therefore is suitably used in bread making using a horizontal mixer.

Finally, the bakery products of the present invention will be described.
The bakery product of the present invention can be obtained by heating the bakery dough of the present invention. The term "heating" as used herein includes direct baking, frying, and steaming. It is preferable that the bakery product is a baked product of the bakery dough, since this provides excellent effects on the internal phase and volume of the present invention.

The present invention will be described in more detail below with reference to examples, but the present invention is in no way limited to these examples. In the examples, "parts" and "%" are by weight unless otherwise specified.

<Preparation of interesterified oils and fats>
(Production Example 1: Random Interesterified Oil A)
100 parts by mass of palm superolein (soft oil obtained by further fractionating palm fractionated soft oil) with an iodine value of 65 was placed in a four-neck flask and heated under vacuum at a liquid temperature of 110 ° C for 30 minutes. After this, sodium methoxide, a random transesterification catalyst, was added at a ratio of 0.2% by mass to oil, the liquid temperature was adjusted to 85 ° C, and further heated under vacuum for 1 hour to carry out a random transesterification reaction, and then citric acid was added to neutralize sodium methoxide. Next, white clay was added and bleached (white clay amount 3% by mass to oil, treatment temperature 85 ° C), the white clay was filtered off, and deodorization (250 ° C, 60 minutes, blown steam amount 5% by mass to oil) was performed to obtain random transesterified oil A (hereinafter, sometimes simply referred to as IE-A) used in the following examples and comparative examples. Random transesterified oil A was solid at 25 ° C.

(Production Example 2: Random Interesterified Oil B)
A random transesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization were carried out on a fractionated soft palm oil having an iodine value of 55 in the same manner as in Production Example 1 to obtain a random transesterification oil B (hereinafter sometimes simply referred to as IE-B) to be used in the following Examples and Comparative Examples. The random transesterification oil A was solid at 25°C.

(Production Example 3: Randomly Interesterified Oil C)
A mixed oil was prepared by mixing, in a molten state, 65 parts by mass of palm oil having an iodine value of 52 and 35 parts by mass of extremely hardened palm oil, which was obtained by hydrogenating palm oil until the iodine value of the palm oil became 1 or less. This mixed oil was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a refining treatment of bleaching and deodorization in the same manner as in Production Example 1, to obtain a random transesterified oil C (hereinafter sometimes simply referred to as IE-C) used in the examples and comparative examples described below.

<Production of bakery fat and oil composition>
Using IE-A, IE-B, IE-C obtained as above, palm oil (iodine value 52), palm superolein (iodine value 65), middle fractionated palm oil (iodine value 35), palm stearin (iodine value 36), extremely hardened soybean oil (iodine value 0), liquid soybean oil, and monoglyceride stearic acid, oil phases were prepared based on the oil phase formulations shown in Table 1 below. The oil phases were heated and dissolved at 70°C, and then subjected to a rapid cooling plasticization step (cooling rate of -20°C/min or more), to obtain bakery oil and fat compositions A to S.
The melting point of the oil phase, the SFC and S2M contents, and the SMS/SSM mass ratio are also shown in Table 1.

<Bread-making test>
Using the bakery fat and oil compositions A to S obtained in Examples 1 to 10 and Comparative Examples 1 to 9, one-loaf type breads A to S were produced according to the following formulation and manufacturing method.
In the bread-making test, as described below, the oil-mixing property during bread-making, the stickiness of dough, and the appearance, inner phase, texture and flavor of the obtained bread were evaluated.

<Recipe and manufacturing method for single loaf bread>
70 parts by weight of strong flour (Eagle: Nippon Flour Mills Co., Ltd.), 2 parts by weight of fresh yeast, 0.1 parts by weight of yeast food, and 40 parts by weight of water were put into a horizontal mixer (Oshikiri Co., Ltd.: HM50), and mixed at low speed for 3 minutes and medium speed for 1 minute to obtain a sponge dough. The kneading temperature was 24°C. This sponge dough was placed in a dough box and subjected to sponge fermentation for 4 hours in a thermostatic room at a temperature of 28°C and a relative humidity of 85%. The end temperature was 29°C. The dough after the sponge fermentation was again put into a horizontal mixer (Oshikiri Co., Ltd.: HM50) (cooling liquid adjusted to 0°C), and 30 parts by weight of strong flour (Eagle: Nippon Flour Mills Co., Ltd.), 8 parts by weight of white sugar, 2 parts by weight of skimmed milk powder, 1.8 parts by weight of salt, and 25 parts by weight of water were added, and mixing (mixing) was performed at low speed for 4 minutes and at medium speed for 4 minutes to obtain a starch-containing dough. Here, 10 parts by weight of the oil composition dissolved (melted) at 50°C was added to 100 parts by weight of starch in the starch-containing dough (70 parts by weight and 30 parts by weight of strong flour, totaling 100 parts by weight), and mixing (mixing) was performed at low speed for 4 minutes and at medium speed for 6 minutes to obtain a bread dough.
The kneading temperature of the resulting bread dough was 28°C.
After a 20-minute floor time, the dough was divided into 360 g pieces and rounded. After a 20-minute bench time, the dough was molded into a loaf and placed in a one-loaf mold, and the loaf was proofed for 45 minutes at 38° C. and a relative humidity of 85%, and then baked in a fixed oven set at 200° C. for 25 minutes to obtain a one-loaf loaf bread.

<Evaluation method and evaluation criteria for oil and fat mixability>
The state in which the oil and fat were kneaded during the main kneading was visually observed and evaluated according to the following evaluation criteria. The results are shown in Table 2.
⊚: The fat or oil was completely and homogeneously kneaded at a low speed for less than 2 minutes.
○: The oil was kneaded in at the low speed stage of 4 minutes.
Δ: The oil was kneaded in at the low speed stage of 4 minutes, but some lumps were observed.
×: The fat or oil was kneaded in at the 2-minute stage at medium speed.
XX: Lumps of oil and fat remained at the 2-minute stage at medium speed and were not kneaded uniformly.

<Method and criteria for evaluating stickiness of dough>
The stickiness of the bread dough when it was rounded after being divided was evaluated according to the following evaluation criteria. The results are shown in Table 2.
⊚: not sticky ◯: slightly sticky △: slightly sticky ×: sticky XX: very sticky or the oil and fat are not uniform, and the dough condition is poor.

<Bread evaluation method and evaluation criteria>
On the day of baking, the bread was evaluated for appearance, crumb, texture (softness) and flavor according to the following criteria. The results are shown in Table 2.
(exterior)
⊚: High float is exhibited, the float is uniform, and the baking color is good.
◯: There is a little floating, but the floating is uniform and the baking color is good.
△: The height is slightly insufficient, the floating is uneven, and the baking color is uneven.
×: The height is insufficient, the floating is uneven, and the baking color is uneven.

(Minister of the Interior)
◎: The bubble film is thin and uniform, yet the crumb structure is firm.
◯: The bubble film is thin and uniform, but the crumb structure is somewhat weak.
△: The bubble film is thin, but the crumb structure is weak, so the mesh is somewhat dense.
×: The air bubble film is uneven and clogged.
XX: The bubble film is thick, uneven, and clogged.

(Texture (softness))
⊚: Very good softness.
◯: Good softness.
△: The texture is a little hard and not soft enough.
×: Hard texture.

(flavor)
⊚: No strange taste, good.
◯: A slightly strange taste is felt.
Δ: A distinct strange taste is detected, and the taste is poor.

Claims (7)

A bakery fat and oil composition which contains palm-based fats in an amount of 50% by mass or more of the total fats and oils contained therein, has an SFC of the oil phase of 60 to 75% at 0°C and 5 to 15% at 40°C, has an S2M content of 25 to 50% by mass in the oil phase, and has a mass ratio of SMS to SSM (SMS/SSM) of 2.0 to 7.5, and is to be blended in a melted state into a starch-containing dough.
In the above S2M, SMS, and SSM, S represents a saturated fatty acid and M represents a monounsaturated fatty acid. S2M represents a triglyceride in which two saturated fatty acids and one monounsaturated fatty acid are bound to glycerin. SMS represents a symmetric triglyceride in which a saturated fatty acid is bound to the 1st and 3rd positions of glycerin and a monounsaturated fatty acid is bound to the 2nd position. Furthermore, SSM represents an asymmetric triglyceride in which a saturated fatty acid is bound to the 1st and 2nd positions of glycerin and a monounsaturated fatty acid is bound to the 3rd position, or a monounsaturated fatty acid is bound to the 1st position and a saturated fatty acid is bound to the 2nd and 3rd positions. 2. The bakery fat and oil composition according to claim 1 , which is substantially free of random interesterified oil. 3. The bakery fat and oil composition according to claim 1, which is substantially free of synthetic emulsifiers. The bakery fat and oil composition according to any one of claims 1 to 3 , which is for use in a horizontal mixer. A bakery dough comprising the bakery oil and fat composition according to any one of claims 1 to 4 . A bakery product which is a heated product of the bakery dough according to claim 5 . A method for producing bakery dough , comprising adding a bakery fat composition in a melted state to a starch-containing dough and mixing the composition, the fat composition containing palm-based fats in an amount of 50 mass% or more of total fats and oils, the SFC of the oil phase being 60 to 75% at 0°C and 5 to 15% at 40°C, the content of S2M in the oil phase being 25 to 50 mass%, and the mass ratio of SMS to SSM (SMS/SSM) being 2.0 to 7.5 .
In the above S2M, SMS, and SSM, S represents a saturated fatty acid and M represents a monounsaturated fatty acid. S2M represents a triglyceride in which two saturated fatty acids and one monounsaturated fatty acid are bound to glycerin. SMS represents a symmetric triglyceride in which a saturated fatty acid is bound to the 1st and 3rd positions of glycerin and a monounsaturated fatty acid is bound to the 2nd position. Furthermore, SSM represents an asymmetric triglyceride in which a saturated fatty acid is bound to the 1st and 2nd positions of glycerin and a monounsaturated fatty acid is bound to the 3rd position, or a monounsaturated fatty acid is bound to the 1st position and a saturated fatty acid is bound to the 2nd and 3rd positions.